Monday, January 15, 2018

肉骨茶 Bak Kut Teh








最近的天气是冷到。。吹着风扇是冷到要穿长袖衣。
冷冷的天气,最想念的是热腾腾的肉骨茶了
















肉骨茶

材料

排骨五花腩  1公斤
肉骨茶包  1
蒜头  1整粒
清水  2公升  适量


其它材料 猪肉丸,豆腐卜,白玉菇,灵兰菇,鲍鱼菇,金针菇


调味料 盐,生抽,黑酱油 (各适量)


做法

1. 排骨预先用热水汆烫,去除血水,再用水清洗,备用。
2. 将清水倒入一锅内,放入肉骨茶包、蒜头和排骨,煮滚。
3. 加入其它材料和调味料,以中小火继续煮至排骨软



Bak Kut Teh 

Ingredients

1kg pork ribs
1 packet bak kut teh spices
1 whole garlic
2 liter water


Other ingredients pork ballstofu puffwhite beech mushroombuna shimeji mushroomoyster mushroomenoki mushroom


Seasoning saltlight soy sauceblack soy sauce to taste


Method

1. Blanch the pork ribs in hot water to remove impuritiesdrain and rinseset aside.
2. Fill the pot with wateradd in bak kut teh spicesgarlic and pork ribsbring to a boil.
3. Add in other ingredients and seasoningcontinue to cook under medium low heat until the pork ribs softens.