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大家好 这一期和大家分享美味的白萝卜海味汤 白萝卜配上海味 绝对鲜甜好喝
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材料:
软骨/排骨/老鸡
白萝卜 1 条
红萝卜 1 条
蚝干 适量
干贝 适量
调味:
盐 适量
胡椒粒 适量
Ingredients (Diana Aw)
1. White radish 1pc
2. Carrot 1pc
3. Soft bone 400g
4. Scallops appropriate amount, wash and soak in hot water for an hour.
5. Dried oysters appropriate amount, wash and soak in hot water for an hour
Seasoning
1. Salt appropriate amount
2. Pepper appropriate amount
Method
1. Cut the radish and carrot in chunks (repeatedly cutting it diagonally and rotating it after each cut)
2. Place the soft bone in a pot of water and turn on heat to let it boil. Add Shaoxing wine to remove the porky smell. Remove any residue on the surface while boiling. Boil for another minute before drain. Wash and set aside
3. Place the soft bone, dried oysters and scallops in a 4 litres pot. Add water to ~70% full. Add pepper and let it boil.
4. Turn to low heat and add carrots and radish. Turn back to high heat and let it boil. Turn to low heat and simmer for 45min. Add salt to taste.
5. Serve and enjoy! 💕
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