奶白花膠雲吞雞湯麵 中式食譜 雲吞雞食譜 湯麵食譜

天氣又轉涼,post個暖笠笠食譜🥰一煲過夠方便,好適合放工煮,有肉有菜又有湯飲😛我沒有下現成雞湯,用半隻雞、瘦肉、瑤柱和金華火腿熬製上湯,味道鮮甜好多呀🥰

雲吞和上海麵我喜歡去粉麵店買,沒有急凍過夠新鮮💕記得雲吞要分開

灼熟,避免湯汁變濁😆最後額外加入花膠,成煲充滿骨膠原好正🥹

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🐥奶白花膠雲吞雞湯麵📝食譜

烹調時間⏱30分鐘

🔸材料🔸

雞 半隻

雲吞 10粒

已浸發花膠 2塊(可省略)

上海麵 400g

瘦肉 400g

金華火腿 3小片切絲

瑤柱 10粒熱水浸軟

小棠菜/ 白菜 1斤

水 800ml

淡奶/ 鮮奶/ 無糖豆乳 100ml

🔹做法

1. ▪️肉類汆水▪️大鍋放入雞件和瘦肉,注入清水,小火煮至沸騰後撈起沖洗;雞浸冰水令雞皮收縮

2. 燒熱一鍋水,下雲吞和上海麵煮熟,瀝乾備用;上海麵用清水沖洗

3. 下油開鍋,爆香瑤柱/金華火腿絲,放入雞和瘦肉,加入清水和花膠,煮沸後合蓋小火煮至少45分鐘,用匙羹除去湯表面的油份

4. 加入淡奶,下小棠菜、雲吞和上海麵小火煮至沸即成

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🔸Ingredients🔸

* Half a chicken

* 10 wontons

* 2 pieces of pre-soaked fish maw

* 400g Shanghai noodles

* 400g lean meat

* 3 small slices of Jinhua ham, shredded

* 10 dried scallops

* 1 kg of bok choy or cabbage

* 800ml of water

* 100ml of evaporated milk/ unsweetened soy milk

🔹Directions🔹

1. Blanch the chicken and lean meat in a pot of boiling water, then rinse with cold water. Place the chicken in ice water to make the skin shrink.

2. Boil the wontons and Shanghai noodles in a pot of water, then drain and set aside.

3. Heat oil in a pot, sauté the shredded Jinhua ham and dried scallops, add chicken, lean meat, water, and fish maw. Bring to a boil, cover, and simmer over low heat for at least 45 minutes.

4. Add the vegetables, evaporated milk, wontons and Shanghai noodles. Simmer over low heat until it boils and serve!

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