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長年菜
本帖最後由 a1234568454 於 2021-5-10 08:24 PM 編輯長年菜
食材刈菜
一顆
芥菜心
一顆
薑片
8片
雞骨架
2副
豬軟骨
一斤
鹽巴
適量
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F232635%2F6f62c6a273443208.jpg&width=400步驟1骨架川燙後 冷水洗淨，慢火熬至香味飄出約30分，挑出雞架，因為雞架有細骨，如果煮太爛，喝湯時刺到就不好!
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F232636%2F2abe67b7d67b40ae.jpg&width=400步驟2川燙後的芥菜，加入高湯鍋一起煨煮，川燙後，葉身比較軟，比較不占空間
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F232637%2F589b483d546ab676.jpg&width=400步驟2煨煮到喜愛軟爛的程度
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F232640%2Faf05f14d3832d2bc.jpg&width=400步驟4大骨或軟骨肉，大骨比較油膩，所以我選軟骨來熬煮，完成後調味即可
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