響螺頭煲雪梨 滋陰 研究開著個蓋煲好飲啲? How to do Chinese soup with candied pears & Conch Meat скачать в хорошем качестве

響螺頭煲雪梨 滋陰 研究開著個蓋煲好飲啲? How to do Chinese soup with candied pears & Conch Meat

唔係囉, 鑄鐵煲嚟講就唔係囉. 今集用返啲美國螺頭, 大家睇睇個結局會滿意? I always wonder if open the lid to boil the soup, will it be more aromatic. Well, not really, at least not for cast iron pot. Check out the English Recipe below. This episode is using conch meat from USA. Lets see if this is satisfactory... 材料: 1.美國響螺頭 1 pc 2. 龍眼肉 - 10 g 3. 紅棗 - 5 g 4. 南北杏 - 5-8 g 5. 豬骨 - 300 g 做法: a. 今集首先將湯骨同響螺頭飛水 b. 然後加入其他再了再將水加到去煲邊 c. 中大火打開蓋煲一小時直到水位下降到一半 d. 細火煲另外一小時, 測試結果在本集後面有揭曉 Ingredients: 1. Conch Meat - 1 big piece from USA, as I want to compare its taste to the Sri Lanka one. Lets see which one is better, I have answered it by the end of the episode. 2. Dried Longan - 10 g 3. Red dates seeded - 5 g 4. Apricot Kernel - 5-8 g 5. Meat bones - 300 g Method: a. Blanch the meat bones and the conch meat and rinse them under running water. b. Get all the ingredients into pot and put in drinking water up to the rim of the pot. This is an open pot cooking method, to keep high medium heat to reduce the liquid to half.