蛏干猪肚汤

暴走的草莓

“猪肚味甘，性微温，归脾、胃经；补虚损，健脾胃。食材明细：猪肚500g，姜3片，料酒10毫升，水1400毫升，蛏干80克，白胡椒粒5粒，盐3克。”

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所属菜系

主要食材

猪肚

蛏干猪肚汤的做法步骤

1
　　猪肚内外用盐或者生粉反复搓揉，去除脏东西和粘液，凉水下锅加少许白醋焯烫15分钟，捞出后洗净，切成1厘米宽条。
2
　　蛏干温水泡发20分钟，捞出后去除沙包，换两次清水清洗，充分去除腥味。
3
　　锅内放入处理好的主料、调料（盐除外）和水。
4
　　盖好锅盖，启动【大骨汤】/【煲靓汤】功能。
5
成品:　　待烹饪结束后，撒入盐，将食材搅拌均匀盛出即可食用。

基本文件流程错误 SQL 调试

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菜谱

蛏干猪肚汤

所属菜系

主要食材

蛏干猪肚汤的做法步骤