紫菜蛋花汤 & 香菇马铃薯炖肉

04 March 2016 (1 year 6 months 3 day)

Seaweed & Egg Soup + Mushroom Potato Stew Pork

今日晚餐 - 紫菜蛋花汤 & 香菇马铃薯炖肉

紫菜蛋花汤

(適合1歲以上 Suitable for 1 year old and above)


材料：
紫菜 Seaweed
鸡蛋 Egg
蕃茄 Tomato
鸡高汤 Chicken Soup Stock

1) 煮滚鸡高汤，加入蕃茄煮至水滚
Cook the a pot of boiling water (chicken soup stock), add the tomato cook until water boiling again

2) 加入紫菜用小火煲约30分钟
Add in the seaweed and switch to low heat boil for 30 mins

3) 最后加入蛋液煮约5分钟即可享用
Lastly, add the egg cook for 5 mins and ready to serve

香菇马铃薯炖肉

食谱链接
http://xiaoburang.blogspot.sg/2016/01/blog-post_0.html

这次是用鸡高汤炖肉，味道超好的。 侒侒把整碗炖肉都吃光哦!