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标题:
冬瓜鸭腿汤
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作者:
y54mt3wgdhe
时间:
2014-2-16 21:17
标题:
冬瓜鸭腿汤
<p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084502626803.jpg" style="float:none;" title="2.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084502635779.jpg" style="width: 500px; height: 281px; " title="4.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084502647485.jpg" style="float: none; width: 500px; height: 281px; " title="6.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084502657538.jpg" style="float: none; width: 500px; height: 281px; " title="8.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084502664983.jpg" style="width: 500px; height: 281px; " title="10.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p></p><p></p><p>冬瓜性寒味甘,清热生津,具有清热解暑之功效;</p><p></p><p>而鸭肉又有滋阴、清热、补血行水、清热健脾之功效。</p><p></p><p>二者搭配,在夏日服食尤为适宜。</p><p></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084507421177.jpg" title="9.jpg" width="500" height="281" border="0" hspace="0" vspace="0" style="width: 500px; height: 281px; "/></center></p><p></p><p>材料:冬瓜一块,鸭腿两只,料酒适量,白芷一片,姜数片,盐适量 </p><p>制作:</p><p>1. 鸭腿洗净;</p><p>2. 剁成小块;</p><p>3. 放凉水锅中,倒入10克左右的料酒,一片白芷,共同煮开;</p><p>4. 水开后,将鸭肉捞出;</p><p>5. 砂锅中放开水,将鸭肉入砂锅,放入姜片和焯水时的那片白芷;</p><p>6. 盖盖子,煮30分钟左右,至肉烂;</p><p>7. 煮鸭肉的时候,将冬瓜洗净、去皮;</p><p>8. 切成小块;</p><p>9. 冬瓜块入锅与鸭肉同煮10分钟,放盐调味,然后出锅,撒上香菜即可。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084507635986.jpg" title="1.jpg" width="500" height="510" border="0" hspace="0" vspace="0" style="width: 500px; height: 510px; "/></center></p><p></p><p>小提示:</p><p>1. 鸭肉焯水之后,再换水煮汤,汤汁非常清爽,如果喜食浓稠一点的汤,可直接煮鸭肉,水开之后,撇去浮沫即可;</p><p>2. 调料很少,只放几片姜及一片白芷,白芷在超市调味品处或药店可买到,一片足矣,可压住鸭肉的腥味;</p><p>3. 出锅之前撒入盐,可减少盐量的摄入,而且汤汁清冽。</p><p></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084513531374.jpg" style="width: 500px; height: 281px; " title="3.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084513548413.jpg" style="width: 500px; height: 281px; " title="7.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084513551858.jpg" style="float: none; width: 500px; height: 281px; " title="8.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084513622240.jpg" style="float: none; width: 500px; height: 281px; " title="10.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201408/19/14084513637386.jpg" style="float: none; width: 500px; height: 281px; " title="5.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center></p><p></p>
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