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Tuesday 25 October 2011

Corn & White Fungus Soup | 白木耳苞粟湯


Ingredients

3 sweet corn, half white fungus (soaked), 1 chicken breast meat, half bowl of dry Angular Solomon's-seal (yu zhu),  salt, 3L water

boil the water in pot, then add in all ingredients
bring it to boil again, cook for 1 hour
then turn to medium-low heat for another 3 hours
add salt as desire before serve




3 玉蜀黍,半白木耳,1 雞胸肉,1/2 碗玉竹, 鹽,3L 水

把水煮滾,放進所有材料
大火煮一小時,然后中小火 3 小時
煮后,再加些許鹽


P.S. White fungus which undergo 30 minutes of heat treatment, collagen will release
白木耳經過三十小時的烹煮,就會釋放膠原蛋白

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