排骨萝卜甘笋汤

2024-05-23 18:02:13 454

排骨萝卜甘笋汤
这是夏天的图,现在上传来说说做汤,本来是种青萝卜,种着种着倒成了红皮萝卜了,而且很多纤维很硬,用来做汤最好了,同时也加了红萝卜和苹果,汤就更鲜美了。

Details of ingredients

  • 排骨约350克
  • 红萝卜2条
  • 红皮萝卜2条
  • 苹果1个
  • 清水适量、
  • 生姜8片
  • 食盐适量、
  • 胡椒粉1/3小勺

Technique

  • 难度中级
  • 工艺
  • 口味原味
  • 时间一小时

Steps to make 排骨萝卜甘笋汤

  • 1.如果是冰冻排骨,先室温解冻后置一大碗浸泡排骨,加入食盐1/2小勺,搅拌至溶解,浸泡约20分钟,新鲜排骨省去此步。
  • 2.置一小锅放冷水、排骨和姜生姜3片。
  • 3.升中大火,烧开后改中火,烧出浮浅来,捞出排骨来用热水冲浇备用。
  • 4.把红皮萝卜削皮切滚刀块。
  • 5.置一汤煲于炉上,加入生姜5片。
  • 6.加入热水约1/2煲和排骨,把排骨煲软。
  • 7.把苹果、红萝卜切块,不用削皮,红萝卜的皮有营养的。
  • 8.把萝卜和苹果倒入锅,撒入胡椒粉1/3小勺,煮至材料透心出味。
  • 9.汤煮够时间后关火,用细密的网筛撇去浮油,享用时汤入碗,加一点点食盐即可。Enjoy !
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