Posted in 家常便饭我的小厨房

果条汤

大热天,来碗果条汤当晚餐。

汤底:排骨,鸡胸肉,粉葛,冬菜。

把排骨和鸡胸肉汆烫去血水后,加入粉葛,冬菜和适量的水煮成汤底。我放入Sugawa锅里用 Bone的功能把汤煮好。开盖后放入盐,胡椒粉和少许冰糖调味。再放入肉碎,鱼丸和鱼饼煮滚。

把汤里的鸡胸肉捞起,撕成鸡丝。煮滚水,把豆芽和果条烫一烫。加上蒜头油和青葱芹菜。

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