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青紅蘿蔔豬骨湯

青紅蘿蔔豬骨湯

Regular price HK$90.00
Regular price Sale price HK$90.00
Sale Sold out

收工返到屋企想食返餐住家飯,但係嫌買餸辛苦之餘,仲要洗洗切切,慢慢醃慢慢煮好麻煩?

即開即煮,15分鐘就快速輕鬆煮出色香味美嘅住家菜!


青紅蘿蔔豬骨湯

  1. 將豬骨汆水
  2. 落6-8碗水,水滾後放入所有材料
  3. 大火滾10分鐘再轉中火滾 90分鐘
  4. 下鹽調味即可


材料:

青紅蘿蔔、豬骨、南北杏、蜜棗

(2人份)


存放期:由送貨日起計4日,需冷藏

Cooking Instructions

1. Heat oil in a wok, fry the dried shrimp until fragrant and set aside.  

2. Fry the chicken pieces in the same wok until fragrant and set aside.

3. In the same wok, add konjac rice and stir-fry it (You may add some water to it if needed)

4. Add chicken pieces, shiitake and dried shrimps, stir-fry it.

5. Add sauces according to personal taste (recommend to add 1/3 sauce to the rice and taste it first). Ready to serve.

Serving size

Serving for two

Shipping

Shelf Life

4 days starting from the delivery day, refrigeration required

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