低脂健康又好飲的豆乳湯！加入南瓜甜甜的，又有豐富纖維🥰 一鍋到底有肉又有菜，配上烏冬湯麵簡簡單單又一餐😙
記得加入豆乳之後要用小火煮，湯就會好滑滑💓
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🧡滑滑南瓜豆乳本菇雞湯📝食譜
烹調時間⏱30分鐘
🔸材料🔸
日本南瓜 400g
無糖豆乳 400ml
雞湯 200ml
水 200ml
無骨雞脾肉 200g切粒
鹽、胡椒粉
甘荀 1條切片
本菇 1包
豆苗 1包
🔹做法🔹
- 雞肉用鹽、胡椒粉醃15分鐘
- 日本南瓜不用去皮，切件後去籽
- 大鍋倒入雞湯和清水，煮沸後加入雞肉和南瓜，合蓋小火煮20分鐘
- 取出部分南瓜擺盤，用湯勺將鍋內的南瓜壓蓉，加入甘荀和本菇煮熟
- 倒入豆乳小火加熱，加入豆苗煮熟即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Japanese Pumpkin 400g
Unsweetened Soy Milk 400ml
Chicken broth 200ml
Water 200ml
Boneless Chicken meat 200g, diced
Salt, Pepper
Carrot 1 piece, sliced
Shiitake Mushrooms 1 pack
Bean Sprouts 1 pack
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate chicken with salt and pepper for 15 mins.
- Cut Japanese pumpkin into pieces, remove seeds (no need to peel).
- Boil chicken soup and water, add chicken and pumpkin, simmer covered for 20 mins.
- Remove some pumpkin, mash remaining in pot. Add carrot and shiitake, cook until tender.
- Heat unsweetened soy milk, add pea shoots, cook until done. Serve hot.
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