Ingredients:
- 6粒（约12g）生白果仁
- 20g 干腐竹
- 20g 芥兰
- 20g 潮州咸菜
- 50g 香米
- 1/2茶匙（3ml）芝麻香油
- 10g 香葱
- 300ml 骨汤
Directions :
- 干腐竹用温水泡开，切成2cm的斜段；潮州咸菜用流动水冲洗干净，切成丝；香葱洗净，切成小粒；芥兰洗净切碎；香米淘洗一次，放入砂锅中，备用。
- 将骨汤倒入砂锅中与香米拌匀，移至灶台上用大火煮开，再转小火煲煮至香米六成熟。
- 放入生白果仁、腐竹段、芥兰碎和潮州咸菜继续煲煮至所有原料成熟，调入芝麻香油搅拌均匀，离火。
- 最后，将切好的香葱撒在上面即可。
This entry was posted
on Friday, May 22, 2009
and is filed under
Recipes : Porridge
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