【海底椰响螺鸡爪汤】秋冬滋补好汤水!

2024-05-16 12:02:50 259

【海底椰响螺鸡爪汤】秋冬滋补好汤水!
这几天北京天气实在太差,整天会蒙蒙,很让人不爽。平时就爱吃各种鸡爪子,今天做一到鸡爪子汤,搭配肥美的响螺肉干,口水哇哇。。。

Details of ingredients

  • 鸡爪500
  • 瘦肉100
  • 海底椰10
  • 响螺片50
  • 淮山20
  • 枸杞10
  • 蜜枣20
  • 姜片几片
  • 少量

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间三小时

Steps to make 【海底椰响螺鸡爪汤】秋冬滋补好汤水!

  • 1.先来张全家福^^大概是净汤3~4碗的量,直接用汤料包,自备鸡爪。一般来说广东人喜欢放几量瘦肉来使味道更鲜,不过响螺已经够鲜的啦。
  • 2.响螺片用温水浸泡3~4小时海底椰浸泡2小时其他配料稍微清洗即可(图片是全部泡发完毕后照的)补充鸡爪的处理:去指甲,用刀在鸡掌中划一下,再轻剁一下骨头关节(不要切断),这样煲的时候营养成分更好流出哦。
  • 3.这是煲汤很重要的一个步骤啦,用来去除肉类中多余油脂杂质,同时去味。先烧开适量清水,将鸡爪+泡好的响螺片+姜片(不刮皮)放入开水中,翻滚3~5分钟即可捞出,再同清水冲洗干净即可。
  • 4.来一张材料处理完毕的图哈,飞水用的姜不要再使用的,重新切几片煲汤用。
  • 5.材料的码放有讲究哦,一般肉类先放,然后鲜疏,最后放汤料。两种煲汤方式:1、砂锅:放8碗水,大火烧开后改为小火慢炖2小时2、压力锅:放6碗水,调到煲汤档(20分钟左右就行)。压力锅做出来的汤比较清淡,喜欢浓一些的朋友可以再大火煮沸20分钟左右,这时汤浓肉酥,相当美味!
  • 6.完成啦!香喷喷,热腾腾!一扫乌烟瘴气的心情!
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