木瓜雪耳無花果湯 Papaya, white fungus and figs soup

Name: 木瓜雪耳無花果湯 Papaya, white fungus and figs soup
Yield: 3-4人
Ingredients: 1朵1 pc 雪耳White fungus; 20克20g 南北杏Apricot kernel; 2片2 slices 薑Ginger; 2條2 pcs 甘筍Carrot; 1個1 pc 木瓜Papaya; 4粒4 pcs 乾無花果Dried fig; 2粒2 pcs 蜜棗Sweet dates; 400克400g 排骨Spareribs; 3.5公升3.5L 水Water; 少許Little 鹽Salt

2023 年 01 月 31 日發佈列印

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1968

木瓜雪耳無花果湯食譜做法菜譜湯水

食材（3-4人） 1小時以上

- 食材
- 雪耳White fungus 1朵1 pc
- 南北杏Apricot kernel 20克20g
- 薑Ginger 2片2 slices
- 甘筍Carrot 2條2 pcs
- 木瓜Papaya 1個1 pc
- 乾無花果Dried fig 4粒4 pcs
- 蜜棗Sweet dates 2粒2 pcs
- 排骨Spareribs 400克400g
- 水Water 3.5公升3.5L
- 鹽Salt 少許Little

1冷水下排骨汆水，將雪耳、無花果、南北杏和蜜棗浸水。 Put spareribs in cold water and blanch it. Soak white fungus, dried fig, apricot kernel and sweet date.
2甘筍滾刀切塊。木瓜對切，挖籽，切大塊。雪耳切塊，去硬芯。 Cut carrot into hob blocks. Cut papaya in half, take out the seeds and cut in chunks. Cut white fungus and take out the hard part.
3煲水3.5公升，加排骨和其他材料，蓋上，收中細火煲2小時，加鹽調味。 Boil 3.5L of water and put in spareribs. Put in the rest of the ingredients. Cover the lid and cook in mid-low heat for 2 hours. Season with salt.