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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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