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🥹
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🐥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
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🔸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!
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨