🐔 𝘼𝙨𝙨𝙤𝙧𝙩𝙚𝙙 𝙎𝙚𝙖𝙛𝙤𝙤𝙙 𝙖𝙣𝙙 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨 𝙋𝙤𝙩

就嚟母親節，今個母親節決定碟整一個夏天清新蔬菜食譜🥦！記得save底用嚟氹下媽咪啦！😆只需要用一隻調味料！非常簡單～就係史雲生極鮮清雞湯！基本上我平時煮嘢食都經常用到佢哋嘅清雞湯☺️最最最鍾意佢係選用澳洲天然穀飼雞熬足3小時🤎無添加激素、人造色素、防腐劑及味精，天然健康！小朋友食都非常之放心🥰用佢嚟整雜菜煲，提升到海味同埋蔬菜嘅鮮味，極速俾人清晒✌🏻

➡️話明雜菜煲，大家可以選擇自己喜愛嘅雜菜，唔一定要完全跟我～

➡️加入花奶就有靚靚嘅奶白色，而且湯底更加濃郁好飲～

材料: (2-3人用)
西蘭花半棵
娃娃菜 100g
白菜仔 100g
甘筍 30g
草菇 8粒
粉絲 1包
蒜蓉1湯匙
瑤柱20g
蝦米 20g
急凍魷魚仔 100g
史雲生極鮮清雞湯 500ml
花奶 50ml

做法:

蔬菜切塊後洗淨，甘筍切幼條，草菇開邊，粉絲浸腍，瑤柱和蝦米浸腍，急凍魷魚仔用紙巾吸乾水份！
熱鍋下油，加入瑤柱和蝦米爆香，然後再加入蒜蓉炒香，加入魷魚仔，草菇和甘筍水爆香！
之後便可以加入粉絲和雜菜，倒入清雞湯！冚蓋中火煮5分鐘或蔬菜煮淋！然後加入花奶攪拌均勻即成～

Ingredients (serves 2–3)

Broccoli (1/2), baby bok choy (100 g), Chinese cabbage (100 g), carrot (30 g), straw mushrooms (8), glass noodles (1 pack), minced garlic (1 tbsp), dried scallops (20 g), dried shrimp (20 g), frozen baby squid (100 g), chicken broth (500 ml), evaporated milk/cream milk (50 ml).

Steps

Chop and wash veggies. Cut carrot thinly. Soak noodles, dried scallops, and dried shrimp. Pat squid dry.
Sauté scallops + shrimp, then garlic. Stir-fry squid; add mushrooms + carrot with a little water.
Add noodles and vegetables. Pour in broth; cover and cook 5 minutes. Stir in evaporated milk and serve.