白果腐竹煲香粥  

Posted by: Julia in

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 :
  1. 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。
  2. 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。
  3. 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。
  4. 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 . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .

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