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[好廚藝] 香菇雞湯

今天早上去市場買了一斤140元的烏骨雞,買了190元,一斤多。

又買了5元的薑,準備回家煮煮香菇雞湯啦~~0////0

以下是料理步驟:


1. 將薑洗淨削皮切片備用

2. 將乾香菇泡水洗淨(洗2~3泡水),倒掉水備用

3. 鍋子放水煮滾,將薑片、香菇放入,小火燉煮。

香菇 + 薑片煮滾

4. 此時,準備小鍋子將烏骨雞過熱水燙掉血水,約1分鐘,不要煮太久。

將烏骨雞放入滾水

將血水煮出

倒掉血水

5. 燙完血水把烏骨雞放入水滾後的鍋子(放香菇跟薑片的那個)

放入燙好的雞


6. 水滾後將火關小火燉煮,從放下去開始計時15分鐘(超過雞肉怕會老掉喔~絕對不要超過20分鐘)

小火燉煮

7. 加入鹽巴(約4、5小匙)與胡椒

8.香噴噴的香菇雞湯完工!!

鍋中雞肉

碗中雞肉

湯呈現深褐色,不是因為放了醬油喔!!

小何:「是因為放了黑黑的雞嘛~~XDD」(開玩笑)

哈哈~真有創意,是因為香菇放了很多很多啦~ : )


接著,我下了刀削麵跟青菜配香菇雞湯,真是建康的一餐!! ^O^

龍口刀削麵
香菇雞麵

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