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苹果雪耳鸡汤 Apple & White Fungus Chicken Soup

苹果雪耳鸡汤 Apple & White Fungus Chicken Soup

材料:
鸡肉700克(斩件)、红苹果2粒和青苹果1粒(切瓣)、雪耳15克(浸泡)、人参须10克、南北杏各1汤匙、无花果4粒、红枣5粒、清水1.5公升
调味料:
盐1茶匙、兔子牌单晶冰糖1汤匙
材料:
1.把清水煮滚后加入鸡肉和其他材 料。
2.煮滚后转小火焖至入味。
3.加入调味料即可。

Ingredients:
700g chicken (cut into pieces), 2 red apples (cut into wedges), 1 green apple (cut into wedges), 15g white fungus (soaked), 10g ginseng roots (yong sam soe), 1 tbsp bitter almonds (Bei xin), 1 tbsp sweet almonds (Nan xin), 4 dried figs, 5 red dates, 1.5
litres water
Seasoning:
1 tsp salt, 1 tbsp Chek Hup Lump Sugar
Method:
1.Bring water to a boil and add chicken with the rest of the ingredients.
2.Bring to boil then reduce heat and simmer until the flavour of the soup
is infused.
3.Add seasoning before serving.

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