Monday 24 December 2007

黑木耳黑胡椒汤 *Black Fungus with Black Pepper Soup


食材:
黑木耳......... 1 碗(小片、双面黑的那种)
鸡蛋............. 1 粒
瘦肉/排骨... 适量
盐................. 适量
黑胡椒粒..... 适量
蜀粉............. 适量

做法:
1. 黑木耳浸水,等它发大软化后,去硬块,洗净。
2. 蛋打花,加入少许盐。
3. 猪肉切片,腌胡椒粉、盐和蜀粉。如果使用排骨,只需要腌盐和胡椒粉。
4. 水煮滚后,先煲黑木耳至软化。过后再加入猪肉和打碎的胡椒粒。如果是使用排骨,先把排骨焖软,再把黑木耳加入焖至软化。
5. 加盐调味。
6. 开大火至汤水滚开。一边搅汤,一边把蛋花慢慢倒到锅里即可。

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Ingredients:
1 bowl black fungus (double-sided are in black)
1 chicken egg
pork/pork rib
salt
black pepper,crushed
corn flour

Directions:
1. Immerse black fungus in water until it expends. Remove the harden part and clean it.
2. Stir egg and add a little bit of salt.
3. Cut pork into slices and marinate with salt, pepper and corn flour. For pork rib, marinate with salt and pepper will do.
4. Boil a pot of water, add black fungus to cook until soften. Add pork and crushed pepper. If pork rib is used, simmer pork rib in boiling water until soften, then only add black fungus to cook until soften.
5. Add salt to add flavor.
6. Pour egg in the pot while stiring the boiling soup.

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