久不久便會去九龍城, 今趟買了紫菜和德興的魚蛋, 不如就來一客紫菜魚蛋湯吧! 想紫菜香口一點, 可以微烘一下, 份外滋味
食材 (Ingredients)
紫菜 2塊 (Seaweed 2 sheets)
魚蛋 12粒 (12 Fish Balls)
麻油 適量 (Sesame Oil Appropriate)
湯底 (Soup)
雞湯 250克 (Chicken Broth 250g)
清水 200克 (Water 200g)
方魚粉 2茶匙 (Ground Flat Fish 2 teaspoons)
步驟 (Steps)
1 紫菜用白鑊烘香
Toast seaweed on a plan wok till fragrant
2 將烘好的紫菜弄成小片, 置深碗內
Cut the toasted seaweed in pieces and place them in a bowl
3 將湯煮沸, 加入魚蛋煮至浮起
Bring the soup to the boil. Add in fish balls, boil till floating
4 將魚蛋及湯倒進深碗內, 可加入麻油, 即成潮州紫菜魚蛋湯
Pour the fish balls and soup into the bowl, add sesame oil if deserved. Serve hot and enjoy
紫菜 2塊 (Seaweed 2 sheets)
魚蛋 12粒 (12 Fish Balls)
麻油 適量 (Sesame Oil Appropriate)
湯底 (Soup)
雞湯 250克 (Chicken Broth 250g)
清水 200克 (Water 200g)
方魚粉 2茶匙 (Ground Flat Fish 2 teaspoons)
步驟 (Steps)
1 紫菜用白鑊烘香
Toast seaweed on a plan wok till fragrant
2 將烘好的紫菜弄成小片, 置深碗內
Cut the toasted seaweed in pieces and place them in a bowl
3 將湯煮沸, 加入魚蛋煮至浮起
Bring the soup to the boil. Add in fish balls, boil till floating
4 將魚蛋及湯倒進深碗內, 可加入麻油, 即成潮州紫菜魚蛋湯
Pour the fish balls and soup into the bowl, add sesame oil if deserved. Serve hot and enjoy
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