材料 Ingredients
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做法﹕
1. | 香菇用水泡軟後切絲。紅蘿蔔削皮後細絲。熟筍也切成細絲。 |
2. | 將濃羹湯頭準備好。 |
3. | 濃羹湯頭 A料燒滾後放入香菇﹐紅蘿蔔和筍絲用中火煮熟﹐大約 5 分鐘。將浮在湯上的泡沫渣滓撇掉。 |
4. | 加入肉羹和濃羹湯頭 B 料繼續用中小火煮 5 分鐘。 |
5. | 將濃羹湯頭 C 料調勻後倒入湯內。不斷地攪動湯直到湯變稠後關小火。 |
6. | 將濃羹湯頭 D 料加入湯內稍微攪拌一下即可。 食用時加上濃羹湯頭 E 料。 |
PROCEDURE
1. | Soak the mushrooms in water until soft and cut them into thin strips. Peel the carrot and cut it into 5cm juliennes. Cut the bamboo shoot into 5cm juliennes. |
2. | Get the Dark potage base ready. |
3. | Bring Dark potage base part A to a boil. Add the mushroom, carrot and bamboo shoot and cook them in medium heat for 5 minutes. Skim off the foams on top of the soup. |
4. | Add the Rou-Geng & Dark potage base part B and cook in medium-low heat for another 5 minutes. |
5. | Mix Dark potage base part C and add the mixture to the soup. Stir the soup until it becomes thick, then turn down the heat to low. |
6. | Add the Dark potage base part D into the soup and stir couple times. Serve with cilantro (Dark potage base part E). |
最後更新 (Last Update): 07/24/2013
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