羊肚菌姫松茸花膠雞湯

🌟𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙎𝙤𝙪𝙥 𝙬𝙞𝙩𝙝 𝙁𝙞𝙨𝙝 𝙈𝙖𝙬 - 𝙀𝙣𝙜 𝙧𝙚𝙘𝙞𝙥𝙚 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙🌟

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✨

https://istidiningtable.com

⁡IG👩🏻‍🍳 https://instagram.com/kiuu922

👩🏻‍🍳 #istidiningtable

🔖 #istidiningtable_中式湯水

越式香茅豬扒

材料

急凍梅頭豬扒 ..........3塊（約380克）

醃料

香茅 ...........1/2支

蒜頭 ...........3-4瓣

乾蔥頭 .......1粒

雞蛋 ...........1隻

蠔油 ...........1湯匙

生抽 ...........1湯匙

幼鹽 ...........1/4茶匙

砂糖 ...........1茶匙

胡椒粉 ......少許

紹興酒 ........1茶匙

粟粉 ...........2茶匙

麵粉 ...........2茶匙

油 ...............1湯匙（後加）

越式香茅豬扒

材料

急凍梅頭豬扒 ..........3塊（約380克）

醃料

香茅 ...........1/2支

蒜頭 ...........3-4瓣

乾蔥頭 .......1粒

雞蛋 ...........1隻

蠔油 ...........1湯匙

生抽 ...........1湯匙

幼鹽 ...........1/4茶匙

砂糖 ...........1茶匙

胡椒粉 ......少許

紹興酒 ........1茶匙

粟粉 ...........2茶匙

麵粉 ...........2茶匙

油 ...............1湯匙（後加）

Pan-Seared Salmon with a Creamy Florentine Sauce

Pan-Seared Salmon with a Creamy Florentine Sauce

🥕🥕🥕🥕🥕🥕🥕🥕

Ingredients:

For the Salmon:

4 salmon fillets, skin on or off

Salt and black pepper to taste

2 tablespoons olive oil

🥕🥕🥕🥕🥕🥕🥕🥕

For the Creamy Florentine Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

2 cups fresh spinach, roughly chopped

Juice of 1/2 lemon

1 teaspoon dried Italian herbs

Salt and black pepper to taste

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Directions:

Prepare the Salmon:

Season the salmon fillets with salt and black pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the salmon fillets, skin-side down if the skin is on. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.

Make the Florentine Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Add the heavy cream and stir to combine. Let the sauce simmer for 2-3 minutes until it begins to thicken. Stir in the Parmesan cheese, chopped spinach, lemon juice, and dried Italian herbs. Cook for another 2-3 minutes until the spinach is wilted and the sauce is creamy. Season with salt and black pepper to taste.

Serve:

Return the salmon fillets to the skillet, spooning the creamy Florentine sauce over the top. Let the salmon warm in the sauce for a minute or two.

Serve the Pan-Seared Salmon with Creamy Florentine Sauce hot, with the sauce generously spooned over each fillet. This dish pairs beautifully with rice, pasta, or a fresh salad. Garnish with extra lemon wedges for added zest.

慢煮豉油雞

材料:

全雞   1隻

月桂葉   3片

八角   2粒

丁香   4粒

桂皮   1條

小茴香   1小撮

生抽   100ml

老抽   100ml

水   200ml

冰糖   65g

紹興酒   3茶匙

玫瑰露   1.5茶匙

薑   2片

蔥   2條

70C 2.5小時

義式薄披薩餅底

材料:  (2個餅底)

高筋麵粉   150g

低筋麵粉   150g

水   150g

酵母   5g

鹽   5g

油   33g

做法: 

1. 除了油之外，所有材料放進麵包機開始麵團模式打至成團(大約四，五分鐘)，之後加入油又揉五到六分鐘至成麵團。

2. 將麵團拿出再手揉至光滑球狀，放在己抹上油的碗中室溫發酵兩小時或雪櫃發酵八至十二小時。

頂角麵包

👍👍👍

材料: 

高筋麵粉   200g

蛋液   38.5g

牛奶   93g

練奶   7.7g

蜜糖   15.4g

鹽   2.3g

牛油   15.4g

酵母   3.5g

做法:

1. 將所有材料放入 麵包機開啟麵團模式。

2. 麵團模式完成後取出麵團 將麵團壓瓶放排氣 在滾成長條 之後轉90度再轆長卷起，再重複做多一次，今次要滾到同麵包烤箱一樣闊。

3. 蓋上蓋子室溫發酵大約兩小時，直至麵團輕輕 掂到麵包烤箱上蓋為止。 之後開啟烤蔬菜蛋糕模式烤大約25分鐘。完成