夏天就是要吃冬瓜消暑！這個湯羮30分鐘就煮好，好適合放工快煮🙂↕️無需用現成雞湯，用冬菇海味和金華火腿煮湯底，超級香🥹加入粟米更加清甜和有口感！有時熱到沒有胃口，吃這個特別開胃呀🥰
PS. 可以按喜好加豬肉粒，我最後沒有加
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🍃消暑冬瓜蛋花粟米羮 📝食譜
烹調時間⏱30分鐘
🔸材料🔸
冬瓜 1斤去皮切粒
粟米 1條切粒
冬菇 6隻切粒
蝦乾 4-6條
瑤柱 10粒
金華火腿 1小片
浸海味水 800ml
生粉水 100ml水 + 1湯匙生粉
蛋 1隻
🔹做法🔹
- 冬菇、蝦乾和瑤柱用熱水浸軟；粟米切出粟米粒
- 冬瓜粒、粟米、粟米芯、冬菇粒、蝦乾、瑤柱和金華火腿放入大鍋，倒入800ml 浸海味水，煮沸後合蓋小火煮20分鐘
- 取出金華火腿和粟米芯，試味；倒入生粉水，中火煮至濃稠，熄火拌入蛋漿即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Winter melon: 1 lb, peeled and diced
Corn: 1 cob, diced
Shiitake mushrooms: 6 pcs, diced
Dried shrimp: 4-6 pcs
Dried scallops: 10 pcs
Jinhua ham: 1 small slice
Seafood broth: 800 ml
Starch water: 100 ml water + 1 tbsp starch
Egg: 1 piece
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak dried mushrooms, dried shrimp, and dried scallops in hot water until softened. Cut the corn kernels
- In a large pot, combine winter melon cubes, corn kernels, diced mushrooms, soaked dried shrimp and dried scallops, and Jinhua ham. Add 800ml of seafood-flavored water and bring to a boil. Cover and simmer over low heat for 20 mins.
- Remove the Jinhua ham and corn cobs. Taste the soup, then add cornstarch water and cook over medium heat until thickened. Turn off the heat and stir in the beaten egg mixture. Serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922