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原料;火腿、苏北老母鸡、赤肉、龙骨、鸡爪、陈皮、胡萝卜、南瓜、青瓜、中芹、红花汁等各适量。制法:将火腿、苏北老母鸡、赤肉、龙骨、鸡爪、陈皮加清水吊上汤;同时将胡萝卜、南瓜、青瓜等上笼蒸至酥烂,再同花生油一起熬制,直至原料中的色素充分溶解到油中呈金黄色即过滤取油,随即用吊好的上汤与炼好的油打芡即可。制作关键:吊制上汤不得马虎,料要下足,否则汤不香。且炼油时要用中小火慢慢熬制,让营养素溶解至油中。
Raw materials; ham, North Jiangsu old hen, red meat, keel, chicken feet, dried tangerine peel, carrots, pumpkin, cucumber, celery, safflower juice and other appropriate. System of law: the ham, northern Jiangsu old hen, red meat, keel, chicken feet, dried tangerine peel and water hanging soup; at the same time the carrots, pumpkin, cucumber and other cage steamed until crisp, and then boiled together with peanut oil until The pigment in the raw material is fully dissolved into the oil, which is golden yellow, that is, the oil is filtered and filtered, then the hanging soup is well dusted with the refined oil. Production of key: hanging soup should not careless, expected to be under foot, or soup is not fragrant. And slowly refining the use of small and medium-sized brew, let the nutrients dissolved in oil.