[兩餸一湯] 雪梨海底椰湯 Pear and Sea Coconut Soup 蒸肉餅 Steamed Pork Cake 合掌瓜炒粉絲 Fried Chayote with Vermicelli

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兩餸一湯，白飯任裝！
雪梨海底椰湯 Pear and Sea Coconut Soup
蒸肉餅 Steamed Pork Cake
合掌瓜炒粉絲 Fried Chayote with Vermicelli

Ingredients
雪梨海底椰湯 Pear and Sea Coconut Soup
Pork Bones 豬骨 300g
Pork Shank 豬𦟌 300g
Dried Pear 雪梨乾 100g
Dried Sea Coconut 海底爺乾 80g
Date Palm 椰棗 45g
Sweet Apricot Kernel 南杏 15g
Butter Almond 北杏 10g
Dwarf Lilyturf 麥冬 20g
Water 水 2L

蒸肉餅 Steamed Pork Cake
Minced Pork 免治豬肉 500g
Garlic powder 蒜粉 0.5tsp
Onion powder 洋蔥粉 1tsp
Salt 鹽 1tsp
Sugar 糖 2tsp
Chicken powder 雞粉 0.5tsp
Baking Soda 梳打粉 0.5tsp
Water 水 30ml

合掌瓜炒粉絲 Fried Chayote with Vermicelli
Chayote 合掌瓜 900g
Dried shrimps 蝦米 15g
Vermicelli 粉絲 80g
Salt 鹽 0.5tsp
Sugar 糖 0.5tsp
Xiao Xing Wine 紹興酒 15ml
Chicken stock 雞湯 300ml

post-video production: www.briangoh.net

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