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* 陈皮排骨汤 * Update README.md --------- Co-authored-by: huangxuezhi <[email protected]>
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# 陈皮排骨汤的做法 | ||
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新鲜的排骨除了拿来烧或者炖之外,还可以用来煲汤,搭配广东陈皮煲出来的汤非常养生,对脾胃、肺及咽喉都有一定的滋补功效,熬夜党必备。 | ||
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## 必备原料和工具 | ||
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* 排骨 | ||
* 陈皮 | ||
* 西洋参 | ||
* 石斛 | ||
* 玉竹 | ||
* 麦冬 | ||
* 煲汤盅 | ||
* 盐 | ||
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## 计算 | ||
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每份: | ||
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* 排骨,用猪骨也替代也可,4-5块 | ||
* 陈皮(一般选用8-20年制),一般 1 块陈皮是 3 瓣,取 1 瓣即可 | ||
* 西洋参(又名花旗参),9 片 | ||
* 石斛, 6 颗 | ||
* 玉竹, 5 片 | ||
* 麦冬, 7 个 | ||
* 煲汤盅,按 1 人份 | ||
* 食盐 ,5g | ||
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## 操作 | ||
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### 备菜 | ||
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* 排骨用热水过一边,去血水 | ||
* 陈皮、麦冬、玉竹、石斛和西洋参,冲洗干净即可 | ||
* 煲汤盅洗干净 | ||
|
||
### 操作 | ||
|
||
* 打开煲汤盅,先放入排骨在底部,然后依次放入陈皮、麦冬、玉竹、石斛和西洋参 | ||
* 加入热水进煲汤盅,水不宜太满 | ||
* 煲汤容器加入水,炖煮 1.5 小时即可 | ||
* 加入食盐,趁热饮用 | ||
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||
## 附加内容 | ||
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||
煲汤盅很烫,拿的时候小心别烫到或者手滑摔破 | ||
广东老火靓汤,讲究用料和火候,只要备好料和炖够一定时辰,就算大功告成! | ||
|
||
如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |
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# 陈皮排骨汤的做法 | ||
|
||
新鲜的排骨除了拿来烧或者炖之外,还可以用来煲汤,搭配广东陈皮煲出来的汤非常养生,对脾胃、肺及咽喉都有一定的滋补功效,熬夜党必备。 | ||
|
||
![陈皮排骨汤](./陈皮排骨汤.jpg) | ||
|
||
## 必备原料和工具 | ||
|
||
* 排骨 | ||
* 陈皮 | ||
* 西洋参 | ||
* 石斛 | ||
* 玉竹 | ||
* 麦冬 | ||
* 煲汤盅 | ||
* 盐 | ||
|
||
## 计算 | ||
|
||
每份: | ||
|
||
* 排骨,用猪骨也替代也可,4-5块 | ||
* 陈皮(一般选用8-20年制),一般 1 块陈皮是 3 瓣,取 1 瓣即可 | ||
* 西洋参(又名花旗参),9 片 | ||
* 石斛, 6 颗 | ||
* 玉竹, 5 片 | ||
* 麦冬, 7 个 | ||
* 煲汤盅,按 1 人份 | ||
* 食盐 ,5g | ||
|
||
## 操作 | ||
|
||
### 备菜 | ||
|
||
* 排骨用热水过一边,去血水 | ||
* 陈皮、麦冬、玉竹、石斛和西洋参,冲洗干净即可 | ||
* 煲汤盅洗干净 | ||
|
||
### 操作 | ||
|
||
* 打开煲汤盅,先放入排骨在底部,然后依次放入陈皮、麦冬、玉竹、石斛和西洋参 | ||
* 加入热水进煲汤盅,水不宜太满 | ||
* 煲汤容器加入水,炖煮 1.5 小时即可 | ||
* 加入食盐,趁热饮用 | ||
|
||
## 附加内容 | ||
|
||
煲汤盅很烫,拿的时候小心别烫到或者手滑摔破 | ||
广东老火靓汤,讲究用料和火候,只要备好料和炖够一定时辰,就算大功告成! | ||
|
||
如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |