Скачать с ютуб 紅蘿蔔粟米豬骨湯 Pork Bone Soup with Carrot & Corn **字幕CC Eng. Sub** в хорошем качестве

紅蘿蔔粟米豬骨湯 Pork Bone Soup with Carrot & Corn **字幕CC Eng. Sub**

🟢材料： 豬骨 800 克 紅蘿蔔 450 克 粟米 450 克 洋蔥 300 克 薑 1 塊 紹興酒 1 湯匙 鹽 適量 🟢做法： 1️⃣ 豬骨薑、蔥、紹興酒汆水5分鐘，撇去浮沫，洗淨備用。 2️⃣ 紅蘿蔔去皮(也可不去皮)後洗淨切塊，洋蔥、粟米切塊備用。 3️⃣ 另起鍋燒水，水滾後放入汆過水的豬骨、紅蘿蔔、洋蔥、粟米和薑，再次滾起轉小火煲 1 小時。 4️⃣ 喜歡喝老火湯的可以煲 1.5 小時或者 2 小時，煮好後加入適量鹽調味即可。 📌注意：老火湯經過長時間烹調會令肉類的嘌呤釋放到湯水裏，建議痛風人士少喝老火湯。 🟢Ingredients: Pork bones - 800g Carrots - 450g Corn - 450g Onion - 300g Ginger - 1 piece Shaoxing wine -1 tbsp Salt - to taste 🟢Cooking Directions: 1️⃣ Blanch the pork bones with ginger, spring onions, and Shaoxing wine in boiling water for 5 minutes. Skim off any impurities and rinse the bones. 2️⃣ Peel (optional) and wash the carrots, then cut into chunks. Cut the onion and corn into chunks and set aside. 3️⃣ In another pot, bring water to a boil and add the blanched pork bones, carrots, onion, corn, and ginger. Bring to a boil again and then simmer over low heat for 1 hour. 4️⃣ For those who prefer double-stewed soup, you can simmer for 1.5 to 2 hours. Add salt to taste before serving. 📌Note: Double-stewed soup is cooked for a long time, which can cause purines from the meat to be released into the soup. People with gout recommended consume less. Facebook: https://www.facebook.com/profile.php?.... Twitter:   / o_e_cook   Instagram:   / o_e_cook   作品分享:   / 1885999698348679   ✳    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒