湯水篇｜鵪鶉雪耳 姬茸菇 香菇湯 (Eng Sub) Quail with Blaze mushroom snow fungus Shiitake and pork bone soup
份量 Serving: 4 人Ppl
烹調時間 Cooking time : 1小時 45分鐘 1hr 45min
效用： 調節免疫機體、降壓
curative effect: Regulate the immune body, lower blood pressure,
注意忌食者 : 產後、胃炎、胃脹、胃痛者、痛風者、尿酸者
Pay attention to those who don't eat: postpartum,
gastritis, bloating, stomachache, gout, Uric acid
材料 Ingredients :
1 隻 (ea) 鵪鶉quai
20g雪耳snow fungus
15g 姬茸菇Blaze mushroom
2隻 (ea)香菇Shiitake
293g 豬脊骨 Pork back Bone
3粒 (ea) 紅棗Red Date
1/3片 (pc) 陳皮 Tangerine
4片 (pc) 薑片 sliced ginger
2750ML 清水 Water
方法 method :
1.
沖洗姬茸菇，浸泡雪耳、冬菇至軟及發大。
Wash the Blaze mushroom. Soak the snow fungus and shiitake until
soft.
2.
沖洗豬脊骨，鵪鶉。豬脊骨凍水汆水。鵪鶉加薑片汆水。
Wash the pork backbone and quail. Blanch pork backbone from cold water. And Blanch the quail with ginger in hot water.
3.
紅棗去核，切去姬茸菇、香菇蒂部，備用。
去除雪耳底部硬塊及黑色物體。
Remove the seed of the Red Date.
Cut off the stems of the shiitake and Blaze
mushroom.
Remove any dirt from the bottom of the snow fungus.
4.
放香菇、姬茸菇、紅棗、陳皮在2750ML清水中，轉中火。
Put shiitake, Blaze mushroom, red dates, and tangerine peel in 2750ml
water. Turn to medium heat.
5.
10分鐘後，放入豬脊骨，轉大火。
Put the pork backbone in the soup after 10 minutes. Turn to high
heat.
6.
20分鐘後，放入鵪鶉，薑片，轉中火。
Add the quail and ginger slices to the boiling soup after 20 minutes.
Turn to med heat.
7.
20分鐘後轉，中小火。
Turn the heat to medium-low after 20 minutes.
8.
煮45分鐘關火，休息10分鐘後，弄熱食用。
Boiling for 45min. then turn off the heat.
Rest in the pot for 10 min. Reheat it and serve.
完成
Finished
#食譜 #雪耳 #湯水食譜 #保健食譜 #菜譜 #蝸煮 #阿媽湯水 #姬茸菇 #recipes #鵪鶉 #中湯食譜 #中式湯水食譜 #保健湯食譜 #small house cooking #mumsoup #降壓湯水
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