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雞煲
要準備並不難，湯底是史雲生清雞湯、桂圓肉、杞子、荸薺。有好酒不妨多放。
已醃雞肉蒙牛肉、滑滑豆腐、超嫩油麥菜、切小段大腸、鮮蝦木耳豬肉雲吞等等自便。人多可多備烏冬麵。
菇類較搶味，很少同放，以免影響整鍋湯的味道。真的要吃也只吃金菇。
吃畢還有 cheap cheap 美心西餅蛋糕，飽到上額頭。幸福滿足。
不知道火鍋是否一定熱氣，家裏沒有酸梅湯。我喝多點水算了。
By asasa at 18:41 | link | comments | fooood
