澳洲同城网
标题:
气血双补的靓汤 山药枸杞排骨汤
[打印本页]
作者:
piez7aPs
时间:
2014-1-6 01:17
标题:
气血双补的靓汤 山药枸杞排骨汤
<p>本期分享<strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></p><p>气血双补的四季靓汤</p><p><strong>山药排骨汤</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201503/25/14272494123574.jpg" title="9v_副本.jpg"/></center></p><p><strong>【山药排骨汤<strong>】</strong><strong>的材料</strong></strong></p><p><strong>主料：</strong>铁棍山药、猪肋排；</p><p><strong>辅料：</strong>枸杞少许、生姜1小块切片；</p><p><strong>调料：</strong>盐、鸡精；</p><p><strong>用具：</strong>汤锅</p><p><center><img src="http://i3.meishichina.com/attachment/201503/25/14272495482365.jpg" title="1.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><strong>关于做法▼</strong></p><p>1、排骨焯水备用<strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201503/25/14272495821062.jpg" title="2.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>2、铁棍山药斜切薄片</p><p><center><img src="http://i3.meishichina.com/attachment/201503/25/14272496012699.jpg" title="3.jpg"/></center></p><p><br/></p><p>3、把焯好的排骨放进煮开的锅中，放入姜片，大火煮沸转小火煮1小时左右</p><p><center><img src="http://i3.meishichina.com/attachment/201503/25/14272496199709.jpg" title="4.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>4、加入山药大火烧开，转小火再煮20分钟</p><p><center><img src="http://i3.meishichina.com/attachment/201503/25/14272496469046.jpg" title="5.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>5、起锅前倒入适量枸杞，煮五分钟左右加盐、鸡精调味即可</p><p><center><img src="http://i3.meishichina.com/attachment/201503/25/14272494888918.jpg" title="8_副本f.jpg"/></center></p><p><strong><br/></strong></p><p><strong>❤小提示</strong>：</p><p>1、熬汤时不宜先放盐，因为盐具有渗透作用，会使原料中的水分排出，蛋白质凝固，以致鲜味丧失。<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/>2、山药质地松软，久煮易化，所以不能太早加入，待其他材料煲的差不多时后可加入；山药如果提前切好的话，最好泡清水中，以免氧化变色。</p><p><br/></p>
欢迎光临 澳洲同城网 (https://www.tongchengau.com/)
Powered by Discuz! X3.2