【三餸一湯】菠菜皮蛋蝦皮湯Spinach, preserved egg and dried shrimp soup - 香港蘋果日報

菠菜皮蛋蝦皮湯

材料：

菠菜150克

皮蛋1隻

蝦皮（已浸）2湯匙

薑2片

清湯900毫升

鹽少許

糖少許

做法：

1. 菠菜去根，切段。切薑絲，皮蛋切件。

2. 燒熱油炒香蝦皮，加薑絲，再加少許油。

3. 加入清湯和皮蛋，蓋上大火煲滾5分鐘，加菠菜煮至軟身，加鹽和糖調味。

Spinach, preserved egg and dried shrimp soup

Ingredients:

Spinach 150g

Preserved egg 1 pc

Dried shrimp (soaked) 2 Tablespoons

Ginger 2 slices

Chicken broth 900ml

Salt Little

Sugar Little

Steps:

1. Cut spinach root, then cut in pieces. Cut ginger into strips. Cut preserved egg in wedges.

2. Heat the oil, stir fry dried shrimp. Put in ginger, then put in a little oil.

3. Put in chicken broth and preserved egg. Cover the lid and cook for 5 minutes with high heat. Put in spinach and cook until soft, then season with salt and sugar.

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【三餸一湯】菠菜皮蛋蝦皮湯Spinach, preserved egg and dried shrimp soup - 香港蘋果日報
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