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杏汁花膠排骨湯

杏汁花膠排骨湯 - On Hing Dry Seafood

材料:浸發/急凍新西蘭花膠 80-100克,南杏180克,北杏 10-20克
水2000ml,排骨500g,杞子5粒
 
做法:
1. 南杏, 北杏仁洗乾淨, 浸泡4小時或以上。
2. 南杏, 北杏仁加水用攪拌器打成漿,隔去幼粒。(可用湯袋)將杏仁汁揸出。
3. 排骨汆水,洗淨放入鍋中,放入花膠及倒入杏汁,煲1小時
4. 最後5分鐘放入杞子,即可食用。

:: 小提示::
一般4:1 南杏:北杏使用; 湯水比例6-10:1較佳,因為北杏帶苦味,所以用量較炒;用潤肺止咳, 潤燥消積;但要注意北杏帶毒性, 成人每日不過10克左右,過量可引起急性毒性!