素燉新鮮參猴頭菇羊肉湯

美食料理是對生活的一種追求、一種態度,也可以是一種嗜好,更是一個家庭幸福的連繫。

大家在聖誕節期間免不了大魚大肉及飲酒狂歡慶祝,是時候讓腸胃稍作休息及調理。眾所周知,猴頭菇肉嫩味香,與熊掌、海參、魚翅同列中國四大名菜,有「山珍猴頭、海味燕窩」、「素中葷」之稱。有健脾養胃、安神、滋補等功效,特別適合腸胃不好的人士食用。

今天小廚特別為大家介紹一道素食湯品~素燉新鮮參猴頭菇羊肉湯。選用當令的新鮮花旗參、猴頭菇與其他食材同煲,雖然只是齋湯,但食材精華完整融匯於湯頭之中,除了撲鼻的參香及猴頭菇獨特的清香味道之外,還吃得到飽滿厚實的菇肉富有咬感、自然鮮甜的獨特口感,是一道非常適合全家人飲用的滋補養生湯品!

食材:

新鮮花旗參2支、猴頭菇8朵、冷凍素羊肉1碗、乾腐竹160公克、新鮮山藥1/2根、紅棗10顆、白果3湯匙、桂圓肉2湯匙、當歸1片、薑3片、海鹽適量

做法:

1. 用清水將猴頭菇表面沖洗乾淨,去除菇蒂,加水泡發約24小時。

2. 將猴頭菇吸飽的水擠壓出來,添加清水浸泡10-15分鐘後,再將水擠乾,如此反覆擠出黃水直至無苦味。

3. 在滾水中加薑片及海鹽,放入擠乾水的猴頭菇煮10分鐘,取出擠乾備用。

4. 腐竹泡軟切段、山藥去皮切滾刀塊、紅棗泡軟、白果放入滾水中川燙1分鐘備用。

5. 起油鍋,爆香薑片,加入猴頭菇炒香後,依序加入紅棗、百果、桂圓肉、當歸拌炒均勻,再加入腐竹、新鮮參及素羊肉加水煮滾。

6. 燉盅底部加入山藥,再將做法5的所有食材倒入,加少許海鹽,隔水燉煮1小時即成。

This entry was posted in 養生保健-參活家快訊 by Hsu's Ginseng Enterprises. Bookmark the permalink.

About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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