汤包篇｜六珍菌汤包 配螺头 猪骨汤
有人在「九寨沟」买了一包《六珍菌汤包》回来试试
这汤包是「九寨沟县旅游区」买的
材料: Ingredients :
1 包 1 pack (60g)干六珍菌汤包 Dried Six Treasure Mushroom
( 羊肚菌、赤松茸、白茶树菇 、鹿茸菇、 藏花菇 、蛹虫草 )
( Morel mushroom, red matsutake mushroom, white tea tree mushroom, deer antler mushroom, Tibetan Shiitake mushroom, Cordyceps militaris )
3 ea ( 330g )美国急冻螺头US frozen Conch
256g 猪𦟌骨 pork shank bone
181g 猪𦟌肉 pork shank
2粒 Pc红枣 Red Date
3 片 pc姜 sliced ginger
1/3角 pc 陈皮 tangerine
3500ml 清水Water
份量 Serving : 3 人 ppl
时间 Cooking Time : 1 小时30分钟
做法 :
1. 先冲洗菇类，浸泡直至变软。浸泡水留用。
Wash the Mushrooms, and soak them until they are soft. Keep the soaking water for later use.
2.猪𦟌骨、猪𦟌肉汆水后，冲洗。
Blanch the pork shank bone and Pork shank in boiling water. Wash in running water.
3. 姜片加入冷水。等沸腾，放入螺头汆水。
冲洗汆水后的螺头，刮去黑色污垢。
一开二，去除内脏。
Put the ginger slice into cold water and boil it.
Blanch the Conch into the boiling water. Wash it and remove the dirt on the skin.
Cut it into half and remove the innards.
4. 3500ml清水沸腾，放入汆水的猪𦟌骨、猪𦟌肉、去核红枣、2块姜片、陈皮，转大火。
Boil the 3500ml water. Add the meat and bone, red date without seeds, 2 slices of ginger, and tangerine to the boiling water. Turn to high heat.
5. 煮20分钟后，加入螺头。
Cook for 20 minutes and put the Conch in the soup.
6. 再5分钟后，加入各种菌菇及其浸泡水。
Cook for another 5 minutes and add all the Mushrooms and it soaking water in.
7. 10 分钟后，转中火。
Turn to med heat after 10 minutes after step 6.
8. 35分钟，转小火。
Turn to low heat after 35 minutes after step 7.
9. 15分钟后，熄火。
煲内留10分钟后可饮用。
Cook for 15 minutes more, then turn off the heat.
Keep the soup in the pot for 10 minutes before serving.
完成
Finish
