Healthy veggie dish💚假期食得太豐富，要食清淡啲清下腸胃😆呢個餸係參考餐廳菜式，一煲過有菜又有湯飲，好適合放工快煮！加咗鮮百合同蟲草花，有養陰潤肺、增強免疫力功效，營養豐富呀🥰
菠菜草酸比較多會有苦澀味；先用水焯下再煮，就唔會影響湯底味道🫶🏻我自己鍾意用日本鮮百合，厚肉啲口感更好！
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🌟蟲草花鮮百合上湯浸菠菜苗📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2-3人份)
菠菜苗 1斤
鮮百合 1個
鮮蟲草花 100g
蒜頭 4粒
薑 3片
雞湯 400ml
水 200ml
杞子 1湯匙
鹽 1茶匙
🔹做法🔹
- 鮮百合切去頭尾，逐片撕開洗淨，沖走沙石；杞子熱水浸軟
- 大鍋煮滾水，加入麻油和鹽，放入菠菜苗煮1分鐘，瀝乾水備用
- 下油開鍋，小火煎蒜粒至金黃，加入薑片煎香；倒入雞湯煮沸
- 加入鮮百合和蟲草花，合蓋小火煮10分鐘，放入菠菜和杞子煮1分鐘至熟即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
Spinach, 600g
Fresh lily bulb, 1 pc
Fresh cordyceps flower, 100g
Garlic, 4 cloves
Ginger, 3 slices
Chicken broth, 400ml
Water, 200ml
Goji berries, 1 tbsp
Salt, 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Trim the ends of the fresh lily bulb, tear it open piece by piece, and wash it thoroughly to remove any sand or dirt; soak the goji berries in hot water to soften them.
- Bring a large pot of water to a boil, add sesame oil and salt, and cook the spinach seedlings for 1 min. Drain and set aside.
- Heat oil in a pan over low heat, fry the garlic cloves until golden, and add the ginger slices to fry until fragrant. Pour in the chicken broth and bring it to a boil.
- Add the fresh lily bulb and cordyceps flower, cover and simmer over low heat for 10 mins. Add the spinach and goji berries, and cook for 1 min until everything is cooked through.
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