Sunday, 22 November 2009

Watercress with Spare Rib Soup (西洋菜排骨汤)

周末逛菜市场时,看到一菜摊摆卖着一堆西洋菜,脑海里就想到
了西洋菜老火汤。

自小跟着母亲跑菜市,就有看过细茎和粗茎的西洋菜。细茎的较
适合用来清炒;而粗茎的就用来褒汤。



400 gm 西洋菜
350 gm 排骨
15 粒 红枣
1片 吊片
2500 ml 清水

适量盐做调味

1.排骨斩成适宜块状,然后放入沸水川烫一会,盛起备用。
2.西洋菜洗净,以水冲净细沙。
3.将清水倒入锅,放入排骨,红枣和吊片煮沸。加盖以大火煮滚20
分钟后加入西洋菜。
4.转至小火煮2 1/2 小时。
5.最后,加入适量盐做调味即可。

10 comments:

  1. use the 细茎 watercress when you having steamboat, very nice. This is my usual soup cook for my family too.

    ReplyDelete
  2. 好巧哦。。前几天我也是煮这个汤。才料有点不同。你所写的吊片是不是鱿鱼?看照片好像是。

    ReplyDelete
  3. Sonia: It's a good ideal also, will try out!

    ReplyDelete
  4. Anncoo:真是心有灵犀哦!哈哈.

    没错, 吊片就是鱿鱼干.在我这里通常都叫吊片的.

    ReplyDelete
  5. MLTC:还好,你是第三个.还够招呼你.嘿嘿....

    ReplyDelete
  6. Haven't taken this for a very long time coz none of my family members like it except me! You see!

    ReplyDelete
  7. This is my all time favorite! I like the taste.

    ReplyDelete
  8. Kristy:Oh...you just come to my house, than I can cook this soup for you.hahaha...

    ReplyDelete
  9. thanks for sharing.

    ReplyDelete