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Kwong Cheong Sea Products Supplier 廣祥海產供應商 - 蚝豉髮菜眉豆花生煲排骨

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蚝豉髮菜眉豆花生煲排骨

材料:

蚝豉十粒,髮菜小小,眉豆二两,花生二两,排骨十两

做法:

(1) 排骨飞水,

(2) 髮菜用水浸发,用二滴油洗淨,

(3) 其馀材料用水洗淨备用,

(4) 煲内放适量的水,勐火煲至水沸,将全部材料放下,改用中火煲

二至三小时,加入适量食盐调味,即可食用。

疗效:

此汤含丰富蛋白质,味道鲜甜,而且有防治脚气病之效。

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