其實呢個湯好耐之前煲, 依家先得閒寫返食譜。因為老公鍾意飲湯,我多數都係煲啲清潤湯水俾佢驚佢燥熱。不過間中都可以滋補下。燉湯就更加好啦。第一次煲螺頭湯, 真係好好飲。
材料:
Ingredients:
250g Frozen Conch
300g Pork Shin
1 Carrot
40g Dried Chinese Yam
40g Chinese wolfberry
20g Dried Longan
2 slices ginger
10 cups water
some salt
Methods:
1) Defrost conch. Clean it and scrub it with salt. Scald in boiling water with ginger and spring onion. Scald pork in boiling water as well. Chill by cold water. Wash and drain Chinese yam, wolfberry and longan. Section carrot into chunks.
2) Add ginger and water into stewpot. Add remaining ingredients when water boils. Stew for 4 hours.
3) Season to taste and serve.
材料:
急凍響螺頭 250g
豬腱 300g
紅蘿蔔 1個
淮山 40g
杞子 40g
桂圓 20g
姜 2片
水 10杯
鹽 適量
做法:
1) 螺頭解凍去內臟，用粗鹽擦乾淨，用薑葱出水, 豬腱出水後過冷河備用；淮山、杞子、桂圓洗淨瀝幹；紅蘿蔔切塊備用。
2) 燉盅內加入姜和清水，待水滾放入其他材料燉四小時。
3) 下鹽調味即可。
~參考德國寶食譜
Ingredients:
250g Frozen Conch
300g Pork Shin
1 Carrot
40g Dried Chinese Yam
40g Chinese wolfberry
20g Dried Longan
2 slices ginger
10 cups water
some salt
Methods:
1) Defrost conch. Clean it and scrub it with salt. Scald in boiling water with ginger and spring onion. Scald pork in boiling water as well. Chill by cold water. Wash and drain Chinese yam, wolfberry and longan. Section carrot into chunks.
2) Add ginger and water into stewpot. Add remaining ingredients when water boils. Stew for 4 hours.
3) Season to taste and serve.
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