湯水
由 CookWhatHK0 次收藏
菌菇湯將蠔菇、西蘭花、甘筍同小棠菜先焯水，再以清湯灼煮，湯清味鮮，清淡爽口。
將西藍花掰成小朵，清洗乾淨後放在一旁備用。
Break the broccoli into small florets, rinse, and set aside.
把胡蘿蔔切成薄片，同樣備用。
Slice the carrot and set aside.
將平菇撕成小塊，洗淨後待用。
Tear the oyster mushrooms into small pieces, rinse, and set aside.
小油菜則需要去除根部和所有發黃的葉子。
Trim the roots and remove yellowed leaves from the pak choi.
準備一鍋滾燙的開水，將處理好的小油菜放入鍋中焯燙一下，待其顏色變翠綠後立即撈出，用冷水沖涼，再瀝乾水分。
Blanch the pak choi in boiling water, then drain, rinse under cold water, and drain again.
另起一鍋滾水，將掰好的西藍花、平菇和切片的胡蘿蔔一同放入焯水。焯燙至斷生後撈出，同樣用冷水沖涼並瀝乾水分。
Blanch the broccoli, oyster mushrooms, and carrot slices in boiling water. Drain, rinse under cold water, and drain again.
在鍋中加入適量的清水，待水燒開後，先放入平菇和胡蘿蔔片。根據個人口味加入鹽和雞精進行調味。
Add water to the pot, then the oyster mushrooms and carrot slices. Season with salt and chicken bouillon powder.
將焯過水的西藍花和小油菜一同放入鍋中，煮至完全熟透即可關火盛出。
Finally, add the broccoli and pak choi. Cook through, then serve.
