汤水篇｜鹌鹑雪耳 姬茸菇 香菇汤｜有片
鹌鹑雪耳 姬茸菇 香菇汤
Quail with Blaze mushroom snow fungus Shiitake and pork bone soup
效用： 调节免疫机体、降压
curative effect: Regulate the immune body, lower blood pressure,
注意忌食者 : 产后、胃炎、胃胀、胃痛者、痛风者、尿酸者
Pay attention to those who don't eat: postpartum, gastritis, bloating, stomachache, gout, Uric acid
按此观看示范影片：https://youtu.be/W_yYYuG8xQI
份量 Serving： 4 人Ppl
烹调时间 Cooking time : 1小时 45分钟 1hr 45min
材料 Ingredients：
1 只 (ea) 鹌鹑quai
20g雪耳snow fungus
15g 姬茸菇Blaze mushroom
2只 (ea)香菇Shiitake
293g 猪脊骨 Pork back Bone
3粒 (ea) 红枣Red Date
1/3片 (pc) 陈皮 Tangerine
4片 (pc) 姜片 sliced ginger
2750ML 清水 Water
方法 method :
1. 冲洗姬茸菇，浸泡雪耳、冬菇至软及发大。
Wash the Blaze mushroom. Soak the snow fungus and shiitake until soft.
2. 冲洗猪脊骨，鹌鹑。猪脊骨冻水汆水。鹌鹑加姜片汆水。
Wash the pork backbone and quail. Blanch pork backbone from cold water. And Blanch the quail with ginger in hot water.
3. 红枣去核，切去姬茸菇、香菇蒂部，备用。
去除雪耳底部硬块及黑色物体。
Remove the seed of the Red Date.
Cut off the stems of the shiitake and Blaze mushroom.
Remove any dirt from the bottom of the snow fungus.
4. 放香菇、姬茸菇、红枣、陈皮在2750ML清水中，转中火。
Put shiitake, Blaze mushroom, red dates, and tangerine peel in 2750ml water. Turn to medium heat.
5. 10分钟后，放入猪脊骨，转大火。
Put the pork backbone in the soup after 10 minutes. Turn to high heat.
6. 20分钟后，放入鹌鹑，姜片，转中火。
Add the quail and ginger slices to the boiling soup after 20 minutes. Turn to med heat.
7. 20分钟后转，中小火。
Turn the heat to medium-low after 20 minutes.
8. 煮45分钟关火，休息10分钟后，弄热食用。
Boiling for 45min. then turn off the heat. Rest in the pot for 10 min. Reheat it and serve.
完成
Finished
