


所以呢,

豬肉方面, 我用左排骨, 但我唔建議呀, 如果可以用豬蹍, 都係用豬蹍會好好多, 因為有骨, 就算出左水, 你煲的耐,
記得煲湯要到飲啦, 煲好啦, 先好調味呀, 唔好太早就調味呀
正所謂: 掌瓜蘿蔔花生湯, 好味易煲又健康
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 90分鐘左右
tonytsang and kareny recipy
1- 彿手瓜4個, 去皮 (4 Chayote, peeled)
tonytsang and kareny recipy
2- 豬蹍1磅左右 (Pork shin 1 lbs)
tonytsang and kareny recipy
3- 紅衣花生3/4杯, 洗淨 (3/4 cup of red peanuts, cleaned)
tonytsang and kareny recipy
4- 紅蘿蔔2條, 去皮 (2 red carrots, peeled)
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 彿手瓜切半, 去核, 再半邊切成4份, 紅蘿蔔切件, 豬蹍出水(約5分鐘) (圖1), 隔水備用
tonytsang and kareny recipy
2- 注入約2公升煲滾, 放入所有材料煲15分鐘 (圖2), 轉慢火煲1個半小時, 加鹽調味即成
tonytsang and kareny recipy
1- Cut the chayote in half. Remove the core. Each pieces cut into 4 pieces. Cut the red carrots into pieces. Blanch the pork shin for 5 minutes in boiling water (fig.1). Rinse and drain well.
tonytsang and kareny recipy
2- Bring 2L water to boil. Add in all the ingredients and boil for 15 minutes (fig.2). Reduce the heat to low and simmer it for 1 hour and half. Add salt to taste. Serve it in hot.
tonytsang and kareny recipy
1- 花生可以先飛水, 可以減去油份
tonytsang and kareny recipy
1- Blanch the red peanuts in boiling water can reduce its grease
tonytsang and kareny recipy
2- 彿掌瓜應選脆綠色, 長身, 真的似雙掌合埋為佳
tonytsang and kareny recipy
2- A good chayote should be light green, long and looks like hands.
tonytsang and kareny recipy
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