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泡菜大豆芽豆腐蜆肉湯飯 Kimchi, Bean Sprout, Tofu and Clam Rice in Soup


材料 (2人份量)

泡菜(已切) 200克

大豆芽菜 160克

豆腐 200克

蜆 300克

葱粒 適量

糖 1/2茶匙

水 600毫升

白飯 1½碗

  1. 將豆腐切件

  2. 將大豆芽菜清洗乾淨後備用

  3. 將600毫升水放入煲內煮滾,先放入泡菜煮3分鐘,再放入蜆、豆腐、大豆芽菜和砂糖煮8分鐘,再放入白飯煮1分鐘

  4. 最後放上葱粒便成

Ingredients (2 Servings)

200g Kimchi

160g Bean Sprout

200g Tofu

300g Clam

Pinch Shallot

1/2 tsp Sugar

600 ml Water

1½ bowl White Rice

  1. Cut the tofu

  2. Wash the bean sprout and put aside

  3. Add 600ml of water into the cooker and boil it. Add in kimchi for 3 minutes, then add in clam, tofu, bean sprout and sugar for 8 minutes, then add rice to cook for 1 more minute.

  4. Finally put the shallot as toppings

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