海底椰紅蘿蔔鮮雞火鍋湯底 - Coco de Mer & Carrot Chicken Soup Base for Hot Pot
材料 | Ingredients | ||
家樂牌濃湯寶鮮雞濃湯 | 2 粒 | Korr Chicken Dense Soup Treasure | 2 pcs |
水 | 6 碗 (1500 毫升) | Water | 6 bowls (1500ml) |
海底椰 | 1 包 (200 克) | Frozen CoCo de Mer | 1 pack (200gm) |
紅蘿蔔 | 半個 | Carrot | half stick |
1. 紅蘿蔔去皮切厚片；海底椰沖水解凍。
2. 用鍋加水、濃湯寶攪勻煮滾。
3. 加入其他材料煮10 分鐘，即成。
1. Skin Carrot & cut into thick pieces.
2. To defost Coco de Mer, rinse with water.
3. Boil Knorr Dense Soup Treasure in Water.
4. Add all the ingredients and cook for 10 minutes.
鹹菜豬骨火鍋湯底 - Chinese Preserved Vegetabble Pork Bone Soup Base for Hot Pot
材料 | Ingredients | ||
家樂牌濃湯寶豬骨濃湯 | 2 粒 | Korr Pok Bone Dense Soup Treasure | 2 pcs |
水 | 6 碗 (1500 毫升) | Water | 6 bowls (1500ml) |
鹹菜 | 3 兩 (120 克) | Chinese Preserved Vegetables – Approx | 120gm |
去核紅棗 | 6 粒 | Pitted Red Dates | 6 pcs |
連衣蒜頭 | 10 粒 | Garlic | 10 pcs |
白胡椒粒 | 半湯匙 | White Peppercorns | half tbsp |
1. 鹹菜切塊浸鹽水片刻，再用清水沖洗。白胡椒粒壓碎。
2. 用鍋加水、濃湯寶攪勻煮滾。
3. 加入其他材料煮10 分鐘，即成。
1. Cut Chinese Preserved Vegetables into small pieces, soak in salt water for a while and rinse.
2. Crush the White Peppercorns.
3. Boil Knorr Dense Soup Treasure in Water.
4. Add all the ingredients and cook for 10 minutes
馬蹄蓮藕鮮魚火鍋湯底 – Water Chestnut & Lotus Root Fish Soup Base for Hot Pot
材料 | Ingredients | ||
家樂牌濃湯寶鮮魚濃湯 | 2 粒 | Korr Fish Dense Soup Treasure | 2 pcs |
水 | 6 碗 (1500 毫升) | Water | 6 bowls (1500ml) |
馬蹄肉 | 8 粒 | Water Chestnuts | 8 pcs |
去核紅棗 | 6 粒 | Pitted Red Dates | 6 pcs |
蓮藕 | 1 小節 | Lotus Root | 1 small stalk |
薑 | 4 片 | Ginger | 4 slices |
1. 蓮藕刨皮切片；馬蹄洗淨去頭尾刨皮。
2. 用鍋加水、濃湯寶攪勻煮滾。
3. 加入其他材料煮10 分鐘，即成。
1. Slice the skinned lotus roots.
2. Wash the Water Chestnuts, trim off both ends and peel off the skin.
3. Boil Knorr Dense Soup Treasure in Water.
4. Add all the ingredients and cook for 10 minutes
日式牛肉火鍋湯底 – Japanese Style Beef Shabu-Shabu Soup Base for Hot Pot
材料 | Ingredients | |||
家樂牌濃湯寶牛肉濃湯 | 2 粒 | Korr Beef Dense Soup Treasure | 2 pcs | |
水 | 6 碗 (1500 毫升) | Water | 6 bowls (1500ml) | |
紅蘿蔔 | 半個 | Carrot | half stick | |
白洋蔥 | 1 個 | Radish | half pc | |
調味料 | Marinade | |||
味醂 | 6 湯匙 | Mirin | 6 tbsp | |
1. 洋蔥切圈；白蘿蔔去皮切厚片。
2. 用鍋加水、濃湯寶攪勻煮滾。
3. 加入其他材料、調味料煮5 分鐘，即成。
1. Cut Onion into rings.
2. Skin Radish and cut into thick slices.
3. Boil Knorr Dense Soup Treasure in Water.
4. Add all the ingredients & marinade cook for 5 minutes
竹 笙 雞 湯 翅 羹 – Chicken Soup with Bamboo Fungus & Imitation Shark Fin 三人份量 – Serves 3
材料 | Ingredients | ||
家樂牌濃湯寶鮮雞濃湯 | 1 粒 | Korr Chicken Dense Soup Treasure | 1 pc |
水 | 3 碗 (750 毫升) | Water | 3 bowls (750ml) |
素雞 | 半條 (40 克) | Vegetarian Chicken | half strip |
細粉絲 (浸軟) | 半包 (30 克) | Cellophane Noodles | half pack |
竹笙 (浸軟) | 5 條 | Dried Bamboo Fungus | 5 pcs |
鮮冬菇 | 5 隻 | Fresh Mushroom | 5 pcs |
火腿 (用素火腿即變成素翅) | 1 片 | Ham (Use Vegetarian Ham became Vegetarian Soup) | |
獻汁 | Marinade | ||
粟粉 | 2 湯匙 | Cornstarch | 2 tbsp |
水 | 2 湯匙 | Water | 2 tbsp |
老抽 | 1 荼匙 | Dark Soya Sauce | 1 tsp |
1. 火腿、素雞切絲；冬菇去蒂切片；粉絲切2厘米長。
2. 竹笙去頭尾切片，汆水後隔水備用。
3. 將水加入濃湯寶煮滾。
4. 加入其他材料煮5 分鐘，加入獻汁煮滾，即成。
1. Cellophane Noodles & Dried Bamboo Fungus soaked until they are pliable.
2. Cut Cellophane Noodles into 2cm length.
3. Trim both ends from Bamboo Fungus & cut into pieces, blance bamboo fungus, drain & set aside.
4. Cut Ham & Vegetarian Chicken in julienne slices.
5. Remove stems from mushrooms & cut into pieces.
6. Boil Dense Soup Treasure in Water.
7. Add all the ingredients & cook for 5 minutes.
8. Stir in marinade & serve.
酸 辣 豆 腐 豬 骨 湯 羹– Pork Bone Soup with Spicy & Sour Tofu 三人份量 – Serves 3
材料 | Ingredients | |||
家樂牌濃湯寶豬骨濃湯 | 1 粒 | Korr Pork Bone Dense Soup Treasure | 1 pc | |
水 | 3 碗 (750 毫升) | Water | 3 bowls (750ml) | |
木耳 | 1 片 | Wood Ear Fungus | 1 pc | |
硬豆腐 | 1 磚 | Frim Tofu | 1 block | |
鮮冬菇 | 4 隻 | Fresh Mushrooms | 4 pcs | |
火腿 | 1 片 | Ham | 1 slice | |
雞蛋 | 1 隻 | Egg | 1 pc | |
調味 | Marinade | |||
豆瓣醬 | 1.5 茶匙 | Spicy Bean Sauce | 1.5 tsp | |
大紅浙醋 | 2 湯匙 | Red Vinegar | 2 tbsp | |
2. 冬菇去蒂，切片。
3. 豆腐切粒；火腿切絲；雞蛋拂勻備用。
4. 濃湯寶加人水煮滾。
5. 加入木耳煮5分鐘。
6. 加入其他材料 (雞蛋除外) 煮3 分鐘。
7. 加入調味，雞蛋拌成蛋花翻滾，即成。
1. Wash Wood Ear Fungus & remove stem, cut into julienne strips.
2. Remove stems from mushrooms & slice them.
3. Cut Tofu into cubes, slice Ham into strips, whip the Egg and set aside.
4. Boil Dense Soup Treasure in Water.
5. Add Wood Ear Fungus & boil for 5 minutes.
6. Add the rest of the ingredients & cook for 3 minutes.
7. Add marinade; slowly stir in the egg mixture, bring to a boil and serve.
淡 菜 佛 手 瓜 鮮 魚 羹– Fish Soup with Fried Mussel & Chayote Squash 三人份量 – Serves 3
材料 | Ingredients | ||
家樂牌濃湯寶鮮魚濃湯 | 1 粒 | Korr Fish Dense Soup Treasure | 1 pc |
水 | 3 碗 (750 毫升) | Water | 3 bowls (750ml) |
淡菜 | 1 兩 (40 克) | Dried Mussels | 40gm |
佛手瓜 | 1 個 | Chayote | 1 pc |
蜜棗 | 2 粒 | Sweet Dates | 2 pcs |
薑 | 4 片 | Ginger | 4 slices |
1. 淡菜浸水30分鐘後水淨。
2. 蜜棗切開半；佛手瓜去皮去核切片。
3. 濃湯寶加人水煮滾。
4. 加入其他材料煮12分鐘，即可。
1. Soak Dried Mussels for 30 minutes & wash.
2. Cut Sweet Datesinto halves. Skin Chayote.
3. Remove the central core & cut the flesh into pieces.
4. Boil Dense Soup Treasure in Water.
5. Add all the ingredients, cook in low heat for 12 minutes & serve.
鴨 絲 洋 蔥 牛 肉 羹 – Beef Dense Soup with Duck Shreds & Onion 三人份量 – Serves 3
材料 | Ingredients | ||
家樂牌濃湯寶牛肉濃湯 | 1 粒 | Korr Beef Dense Soup Treasure | 1 pc |
水 | 3 碗 (750 毫升) | Water | 3 bowls (750ml) |
洋蔥 | 1 個 | Onion | 1 pc |
煙鴨胸肉 | 2 兩 (80克) | Smoked Duck Breast | 80gm |
雞脾菇 | 2 兩 (80克) | Shaggy Ink Cap Mushrooms | 80gm |
1. 洋蔥切幼絲；雞脾菇切片；煙鴨胸肉去皮切絲。
2. 濃湯寶加人水煮滾。
3. 加入洋蔥絲煮12分鐘。
4. 加入其他材料煮滾，即可
1. Cut Onion into thin julienne strips; slice mushrooms; Skin Duck Breast & cut into thin strips.
2. Boil Dense Soup Treasure in Water.
3. Add Onion & cook for 12 minutes in low heat.
4. Add all the ingredients bring to a boil and serve.
四 神 魚 目 湯 - Fish Head Soup with Four Gods Combo
材料 | Ingredients |
大魚頭1個 | 1 big fish head |
四神(茨實、蓮子、茯神及淮山) 共約2兩 | 80g (3oz) four gods combo (includes fox nuts, lotus seeds, Tuckahoe poria & yams |
薑1片 | 1 ginger slice |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 將四神材料沖洗後，放入湯煲中待用。
² 魚頭除鱗及鰓洗淨，斬成大件。薑去皮拍鬆。
² 將魚頭用少許油略煎，灒酒少許，盛放入湯煲中，並加入薑片及適量水份。
² 煲至材料稔湯濃。放入調味即成。
此湯有滋養強身健腦的功效，對神經衰弱或精神緊張者有食療功效。
Ø Wash the Four God Combo thoroughly, put the ingredients into the pot for later use.
Ø Scale, gut and wash the fish head, chop it into large pieces.
Ø Peel and smash the ginger.
Ø Slightly fry the fish head with some oil, sprinkle some wine. Put it inside the pot, add ginger slice and some water.
Ø Boil till the ingredients are tender and soup is thick. Add seasonings and serve.
Remarks: This soup is good for nourishing body and brain, it is especially good for people suffering from stress and nervous problems.
杞 子 淮 山 煲 豬 湯 - Soup of Pig Lung with Fritillary Bulbs and Pear
材料 | Ingredients |
新鮮豬1條 | 1 fresh pig tongue |
淮山、杞子各1兩 | 40g (1½oz) yam & meddler seeds each |
薑2片 | 2 ginger slices |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 新鮮豬用清水煮至半熟，取出。刮淨外層，洗淨。。
² 淮山、杞子洗淨，與將豬同放入大湯煲中，放入薑片及適量水份，用大火滾煮片刻，改用中火煲。
² 至材料稔、湯濃，放入調味即成。
² 將豬取出，切片供食，或以滷水煮。
淮山及杞子補中益氣，用豬煲經濟且耐食。
Ø Cook the fresh pig tongue with water till half cooked, scratch away the outer layer, wash it again, and chop into two pieces.
Ø Wash yam and meddler seeds thoroughly, put them and the pig tongue into the big soup pot, put in the ginger slices and appropriate amount of water.
Ø Cook with high heat for a while. Turn to medium heat to cook till ingredients are tender and soup is thick.
Ø Add seasonings and serve.
Ø Take out the pig tongue, slice it to serve, or marinade it as you wish.
Remarks: Yam and Meddler Seeds are good for nourishing the respirator system, “qi”.
It is also economical to cook with pig tongue.
馬 齒 莧 魚 尾 湯 - Fish Tail Soup with “Ma Chi Yin”
材料 | Ingredients |
馬齒莧半斤 | 320g (9oz) “ma chin yin” |
鯇魚尾一大個 | 1 grass carp fish tail |
豆腐一件 | 1 bean curd |
薑片少許 | Few ginger slices |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 馬齒莧洗淨除根，摘成大段。豆腐沖淨切件。
² 鯇魚尾去鱗洗淨，用少許油及薑片略煎。
² 放入湯煲中加入適量滾水煮至滾起，改用中火。
² 待上項湯煮至奶色，放入馬齒莧，滾煮至熟，放入調味即成。
此湯有清腸胃、散熟及通便作用。
Ø Wash the “ma chi yin” thoroughly and remove the roots, sectioned. Wash the bean curd and chop into pieces
Ø Scale and wash the grass carp fish tail, slightly fry it with oil and ginger slice.
Ø Put them into the soup pot and add suitable amount of water, cook till boiling, then turn to medium heat.
Ø Cook till the soup turns white, put in the “ma chi yin”, and boil till cooked. Add seasonings and serve.
Remarks: This soup helps cleansing the digestive system, removes excessive heat and improves bowel activity.
減 肥 冬 瓜 湯 - Winter Gourd Soup for Weight Loss
材料 | Ingredients |
冬瓜1斤餘 | 640g (24oz) winter gourd |
冬菰5-6隻 | 5-6 dried black mushrooms |
蝦末及瑤柱各少許 | A pinch of minced dried shrimp and conpoy |
海帶少許 | Few dules |
薑2片 | 2 ginger slices |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 冬瓜去皮切成大塊，冬菰浸後去蒂洗淨。蝦末、瑤柱略沖待用。
² 海帶浸透洗淨切成小段狀。
² 將所有材料放在湯煲中，注入適量水份。用大火滾煮片刻。
² 改用小火煲煮至冬瓜稔，湯濃。放調味，即可供食。
此湯味清淡，有止渴利尿作用，並能解暑氣。海帶對高血壓、甲狀腺症很有療效，且有少許去脂肪作用。
Ø Peel the winter gourd and chop into large chunks. Soak the dried black mushrooms, remove the stems and wash thoroughly.
Ø Wash the minced dried shrimp and conpoy for later use.
Ø Soak the seaweed and chop into small sections.
Ø Put all ingredients into the pot; pour in appropriate amount of water.
Ø Cook with high heat for a while turns to low heat to cook till hairy gourd is tender and soup is thick. Add seasonings and serve.
Remarks: This soup is light and refreshing, it is also thirst quenching. It helps urination and removing excessive heat.
Seaweed helps curing high blood pressure and thyroid disease. It helps removing fat as well.
豬 肺 貝 母 煲 雪 梨 湯 - Soup of Pig Lung with Fritillary Bulbs and Pear
材料 | Ingredients |
豬肺1個 | 1 pig lung |
貝母2兩 | 80g (3oz) fritillary bulbs |
雪梨2-3個 | 3-4 pears |
薑1片 | 1 ginger slices |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 豬肺從喉管中沖入請水，灌洗乾淨後切大件。用白鑊煮至半熟。
² 將上項材料沖洗乾淨，乾水傷，放入湯煲中，注入適量水份，煮至大滾。
² 雪梨洗淨連皮切成大塊，與貝母及薑片同放入湯煲中，用大火滾煮片刻，改用小火。
² 待湯濃豬肺稔。放入少許調味即成。
此湯有止咳及潤燥功效。
Ø Attach the pig lung to the tap to fill it with water, wash thoroughly and chop into large pieces. Cook in dry work till half cooked
Ø Wash the above ingredients thoroughly, squeeze out all the water and put them into a soup pot. Pour in water, heat till boiling.
Ø Wash the pears; chop them into big chunks with skin attached. Put them, fritillary bulbs and ginger slice into the pot.
Ø Cook with high heat for a while turns to low heat to cook till soup is thick and ingredients are tender. Add seasonings and serve.
Remarks: This soup can cure coughing and nourish internal system by removing excessive heat.
養 顏 薏 米 雞 湯 - Chicken Soup with Pearl Barley
材料 | Ingredients |
鮮雞半隻 | ½ fresh chicken |
薏米約半兩 | 20g (¾oz) pearl barley |
冬菰4隻 | 4 dried black mushroom |
天門冬5錢 | Few ginger slices |
調味 | Seasonings |
鹽少許 | A pinch of salt |
² 薏米洗淨略浸，冬菰浸役洗淨去蒂。天門冬洗淨略浸，待用。
² 雞洗淨斬成塊狀，飛水後洗淨，放入煲中，加入薑片及其他材料，注入清水，大火煮滾後改用小火燉煮至湯濃。
² 放入調味即成。
天門冬是一種中藥，味甜，有滋補功效，能祛痰止咳，更能令肌膚嫩美。
Ø Wash the pearl barley thoroughly and soak for a while. Soak the dried black mushroom and wash thoroughly.
Ø Remove the stems. Wash the asparagus root and soak them for later use.
Ø Wash the chicken and chop into pieces. Blanch and wash thoroughly.
Ø Put them into the pot add ginger slices and other ingredients.
Ø Pour in suitable amount of water, boil it with high heat for a while, and then turn to low heat to stew till soup is thick.
Ø Add seasonings and serve.
Remarks: Asparagus root is a Chinese medicine of sweet taste. It is good for nourishment. It also helps cure coughing and rejuvenates your skin.
