查看完整版本: 薏米冬瓜骨汤[5P]

薏米冬瓜骨汤[5P]

[img]http://informationtimes.dayoo.com/res/1/1019/2012-09/03/C16/res01_attpic_brief.jpg[/img]
D!i&D_*I`'e!I#{3q
k+z V,\7eh EU 烹制方法　

f,U#N![hyQ9y(Y f0O$l*n$?'de%s"a
材料：猪肋骨、冬瓜、薏米、老姜
Ta7\&IDc-b 调料：盐
(|KV A
F sz%c5@H'X
[img]http://informationtimes.dayoo.com/res/1/1019/2012-09/03/C16/res03_attpic_brief.jpg[/img]
7Nq\|HK
|!GB$F G&Q2^Mt5GmM}"oU
1　猪肋骨洗净，在沸水中汆烫出血水后，捞出在流动水中反复冲洗。用小刷将带皮老姜和带皮冬瓜的外皮刷洗干净；用刀背将老姜拍散；将冬瓜切成4cm见方的大块。|,HIs.q%C1R

CM?^2i:W~ i d [img]http://informationtimes.dayoo.com/res/1/1019/2012-09/03/C16/res05_attpic_brief.jpg[/img]
be-S]n%t I`Y5X
p }s'veo#Pl? 2　取褒汤锅（或砂锅），把处理好的排骨、拍散的老姜、冬瓜块和薏米一起放入；倒入相当于3倍固体食物体积的冷水。1c'lzH,h~
6|$SR}R _3n;{-U
[img]http://informationtimes.dayoo.com/res/1/1019/2012-09/03/C16/res07_attpic_brief.jpg[/img] (k1BC_,|%H k g+I[

lR:k},l 3　先用大火将汤水煮沸，再改小火慢炖2小时。过程中要不时捞出汤表面的油水及血沫。fxq!\!qdm4MM4_2Q

2g|*IRS@o;n7N0}%@ [img]http://informationtimes.dayoo.com/res/1/1019/2012-09/03/C16/res11_attpic_brief.jpg[/img] ;EjPVf:XU"a1m
6HE5@aF%kl
4　食用前调入盐即可。