[兩餸一湯] 油蔥酥炒白蘿蔔 Turnip & Fried Shallots 梅菜炒肉碎 Preserved Mustard Green & Pork烏雞響螺湯 Silkie & Conch Soup 

今餐最主要係飲個湯 ~
因為細路考試，全家努力。
補補佢， 繼續撐落去😘
兩餸一湯 Two Dish One Soup:
油蔥酥炒白蘿蔔 White Turnip and Fried Shallots
梅菜炒肉碎 Preserved Mustard Green and Pork
烏雞響螺湯 Silkie and Conch Soup
Ingredients
油蔥酥炒白蘿蔔 White Turnip and Fried Shallots
White Turnip 白蘿蔔 800g
Deep Fried Shallots 油葱酥 30g
Chicken Stock 雞湯 320g
Green Scallions 葱段 40g
Sesame oil 麻油 8g
White pepper powder 白胡椒粉 0.5tsp
Salt 鹽 3g
Granulated Sugar 白砂糖 15g
Xiao Xing Wine 紹興酒 15g
梅菜炒肉碎 Preserved Mustard Green and Pork
Preserved Mustard Green 甜梅菜 200g
Minced Pork 免治豬肉 450g
Minced Garlic 蒜蓉 25g
Granulated sugar 白砂糖 20g
Xiao Xing Wine 紹興酒 20g
Green Scallions 葱花 25g
Light Soy Sauce 生抽 5-8g
Pork seasoning 豬肉醃料
Xiao Xing Wine 紹興酒 20g
Granulated Sugar 白砂糖 12g
Tapioca Powder 木薯粉 12g
Corn Oil 粟米油 10g
烏雞響螺湯 Silkie and Conch Soup
Silkie 烏雞 900g
乾響螺 Dried Conch Meat 120g
Dried Chinese Yam 乾淮山 50g
Chicken feet 雞腳 200g
Pork Bones 豬骨 800g
Candied Dates 蜜棗 65g
Water 水 3L
Salt 鹽
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