Papaya Soup
Ingredients ( Serve 2 ~ 4 )
- 400 – 500 g Pork Shank Bones
- 1 Green Papaya ( About 600 g )
- 1 Snow Fungus
- 6 – 8 Hard Candied Dates
- 76 g Bulbus Lilii
- 76 g Sweet Apricot Kernels
- 20 g Bitter Apricot Kernels
- Pinch of Sea Salt
- 3000 ml Water
Preparation
1. Soak snow fungus, bulbus lilii, sweet & bitter apricot kernels in cold water for 1 hour of above
2. Peel papaya, remove seeds, cut into chunks
3. Put pork shank bones into a pot of cold water. Bring to a boil and drain well, set aside
4. Cut snow fungus into chunks, remove the yellow parts of the roots. Put together with sweet & bitter apricot kernels in boiling water. Simmer for few minutes, drain and set aside. Use another pot to simmer bulbus lilii and hard Chinese dates for few minutes, drain well.
5. Added 3500 ml of hot water into a large pot, bring to a boil. Add all the ingredients exclude bulbus lilii because it will dissolve quickly. Reduce to low heat and simmer the soup for at least 1 hour. 30 minutes before finished cooking, add bulbus lilii. Add pinch of sea salt before serve.
想問党参應如何處理才可免却煲出来的湯水帶酸呢？
葯材乾貨先用熱水浸軟，再用凍水煮沸 5 ~ 10 分鐘
肥丁，你好！请问你会做千層肉鬆皮蛋豆腐吗？在电视机看到很想学做。谢谢！
芸
不好意思，這個沒有做過啊 ~
啊?原来南北杏和雪耳也要先煮滚的啊?我以前一直没有做这一步骤.
小魔女皓皓猪,
大部份乾貨中藥材都有經過加工，為免吃進一些不必要的添加物，預先浸泡或煮過較為安心。煮滾還可去除酸味，一舉兩得
我想腌皮蛋。。
kok醃皮蛋的材料和工具較為難找一些，如找到較易的方法再和你分享
我想問步驟3，冷水煲豬肉至煮沸，會唔會煲走大部份的肉味????
Karen這個步驟主要是將飛走血水的味道，水一滾便可以撈起拿去煲了
有了木瓜的加持湯頭一定很香甜!!~
小咪 ~天然的甜香，真是好喝 ~