很久沒share過湯水食譜啦🫶🏻這個湯用了3種菇菌煮，羊肚菌姬松茸蟲草花！菇味濃郁超香🥹一日都飲到大半煲🤣
羊肚菌是四大名菌之一，有豐富氨基酸，可以強身健體，還可以增強免疫力💪🏻而姬松茸同蟲草花都有豐富營養，補肝益肺，降血壓降膽固醇❤️🔥配上花膠，整個湯特別滋補呀🥰浸發花膠秘訣是店舖教我的，好簡單先蒸再浸水，次次都好成功！
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🌟羊肚菌姫松茸花膠雞湯📝食譜
烹調時間⏱2.5小時
🔸材料🔸(5-6碗)
雞 1隻去皮斬件
羊肚菌 10粒
姬松茸 30g
蟲草花 30g
已浸發花膠 2片
玉竹 25g
紅棗 4粒去核切半
淮山 3片
杞子 2湯匙
水 共1800ml (連浸菇水)
🔸做法🔸
1. ▪️浸泡菇菌▪️菇菌沖洗去除沙石，溫水浸泡30分鐘，浸菇水過濾備用
2. ▪️肉類汆水▪️大鍋放入雞件，注入清水，小火煮至沸騰後撈起沖洗
3. 除花膠和杞子外，全部材料放入大鍋，煮沸後合蓋小火煮2小時
4. 放入花膠和杞子，煮沸後合蓋小火煮30分鐘，下鹽調味即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (5-6 bowls)
Chicken: 1 px, skin removed
Matsutake mushrooms: 10 px
Enokitake mushrooms: 30g
Cordyceps flower: 30g
Soaked fish maw: 2 px
Solomon's seal rhizome: 25g
Red dates: 4 px, pitted and halved.
Chinese yam: 3 px
Goji berries: 2 tbsp
Water: a total of 1800ml (including mushroom soaking water)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. Soak mushrooms: Rinse and soak in warm water for 30 mins. Reserve the mushroom soaking water.
2. Blanch meat: Boil chicken pieces, then rinse.
3. Add all ingredients (except fish maw and goji berries) to a pot. Bring to a boil, cover, and simmer for 2 hr.
4. Add fish maw and goji berries. Simmer for 30 mins. Season with salt. Done!
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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