:禽蛋类 菜系: 煲汤 细火慢炖间，丝丝的椰味清香早以沿锅边融入了空气中，煲好后再端给妈妈，鸡肉清润滋补，椰肉白皙糯香。热量标注：此菜热量为294千卡/人
椰子 1个乌鸡 1只南杏仁 1汤匙（15g）金华火腿 30g清水 3000ml盐 2茶匙（10g）白胡椒粉 1/2茶匙（3g）
将椰子顶端用剁刀剁开一个小口，将其中的椰汁倒出待用，再从中间劈开，用金属汤勺将内壁的椰肉挖出，接着削去表面的碎渣，再片成小片。 乌鸡洗净，剁去头爪，用手将鸡皮撕掉。金华火腿切薄片。 锅中放入清水，烧沸后将乌鸡、南杏仁和金华火腿片放入，转大火再次烧沸。 将椰肉片放入锅中，转小火慢慢煲煮2小时。 最后在离火前调入盐和白胡椒粉即可。
Poultry and Eggs Cuisine: Soup-cooking, slow-simmering, slow-simmering, coconut-flavored scent has long been blended into the air along the side of the pot, and then cooked for the mother. Calories: This dish has 294 kcal / person
Coconut 1 black chicken 1 southern almond 1 tablespoon (15g) Jinhua ham 30g water 3000ml salt 2 teaspoons (10g) white pepper 1/2 teaspoon (3g)
Use a chopping knife to cut a small end of the top of the coconut, pour the coconut juice out of it for use, and then split it from the middle. Use a metal spoon to dig out the coconut meat on the inner wall, then cut off the surface debris and slice into Small piece. Wash the black chicken, chop off the head and claws, and tear off the skin by hand. Jinhua ham thinly sliced. Put clear water in the pot, and after boiling, put the black chicken, southern almonds, and Jinhua ham slices, and turn to high heat to boil again. Put the pieces of coconut meat in the pan and cook over low heat for 2 hours. Finally, add salt and white pepper just before leaving the fire.
16 окт 2024
