湯水篇｜潺菜瘦肉咸蛋皮蛋湯 清除腸道 清熱 家常湯
份量 Serving: 3 – 4 人Ppl
烹調時間 Cooking time : 25分鐘min
效用 :
清除腸道、通便、清熱
Efficacy:
Clears the intestines, laxatives, and clears away heat
不宜以下人士多食 :
腎結石、體質虛寒
Not suitable for:
kidney stones, physical deficiency and the body is weak and cold
材料 Ingredients :
335g潺菜 Basella Alba
206g豬肉 pork meat
1個(pc) 布包豆腐 wrapped Bean Curd ( Tofu )
1個ea咸蛋 Salted egg
1個ea 皮蛋 Preserved egg
4片slice薑片 sliced ginger
2粒pc 蒜頭 garlic
1500ML 清水 water
方法 Method :
1.
沖洗潺菜，去莖留葉。
Wash the Basella Alba. Remove the stem but keep the leaves.
2.
沖洗豬肉，可切成塊狀或方形。
( 食可塊狀, 不食可方形)
Wash the pork meat, and cut it into small pieces.
3.
咸蛋、皮蛋去殼。
咸蛋只要蛋黃。
Remove the shells of both eggs.
Use the yolk of the Salted egg only.
4.
先放潺菜枝於1500清水中，轉大火。
Add the Basella Alba branch to 1500 ml of water. Turn to high heat.
5.
煮10分鐘後，拿出潺菜莖。
加入肉類、蒜頭。
Take out the branch after 10 minutes of cooking,
Add the meat and garlic.
6.
煮15分鐘後，轉中火。
加入布包豆腐、食用油、潺菜葉。
Turn to med heat after 15min cooking,
Add the Tofu, oil, and Basella Alba leaves in.
7.
3分鐘後，加入咸蛋、皮蛋。
見有泡，可關火。
Add the egg after 3 min cooking.
Turn off the heat after the bubbles come.
