[{"@context":"https://schema.org","@type":"Article","headline":"湯水篇｜大根(白蘿蔔)臘鴨頭豬骨湯家常湯 (Eng Sub) Daikon and cured duck head soup","image":["https://cloudapp01.ulifestyle.com.hk/post/600-16-9-CR-1-RB-1/post_1728888328953.jpeg"],"datePublished":"2024-10-14 14:45:18+08:00","url":"/community/detailpost/d5f81b9e-9e19-4295-bfbc-4f0d8472b2ac/食譜/smallhousecooking/486130","author":{"@type":"Person","name":"smallhousecooking","url":"https://www.ulifestyle.com.hk/community/user_profile/486130/smallhousecooking"},"text":" \n份量 Serving: 3 – 4 人Ppl\n烹調時間 Cooking time : １小時 hr\n \n \n材料 Ingredients :\n688g大根(白蘿蔔) Japanese white radish\n1 條 (ea) 臘鴨頭 Cured Duck Head\n365g 豬脊骨 pork backbone\n3塊 (slides) 薑 ginger\n1/3塊(pc) 陳皮 tangerine\n1500ML 清水 water\n \n \n方法： Method :\n1. 白蘿蔔去皮及頂部。\nPeel the skin and remove the top of the white radish\n \n2. 1500ml清水，放入白蘿蔔、薑塊、陳皮。轉中火。\nPut the radish, ginger and tangerine in 1500ml water. Turn to med heat.\n \n3. 15分鐘後，白蘿蔔轉半透明，關火留煲內。\nThe radish will turn semi-transparent after minutes of cooking.\nTurn off the fire and stay in the pot.\n \n4. 臘鴨頸去皮，切開一段段。臘鴨頸、豬脊骨分別汆水。\nRemove the cured duck's neck skin and put it into sections.\nBlanch it and the pork backbone individually.\n \n5. 分另的小鍋，加入少許白蘿蔔湯水，來煮臘鴨頸、豬脊骨。\\\n２５分鐘後，把小鍋的材料和白蘿蔔湯合併。\nTake some of the radish soup into another pot. And cook with the duck neck and pork backbone.\nCook them for 25 minutes and combine it with the radish soup.\n \n6. 再煮２0分鐘後已完成\nCook for another 20 minutes and it's done\n\n完成\nFinish\n\n#Small_House_Cooking #蝸煮 #recipes #食譜 #菜譜 #阿媽湯水 #保健食譜 #保健湯食譜 #湯水食譜 #中式湯水食譜 #中湯食譜 #mumsoup\n#白蘿蔔 #Daikon #家常湯\n\n\r\n #食譜 #秋冬湯 #白蘿蔔 #湯水食譜 #保健食譜 #菜譜 #蝸煮 #阿媽湯水 #recipes #中湯食譜 #中式湯水食譜 #保健湯食譜 #Small_House_Cooking #家常湯 #白蘿蔔湯 #mumsoup #秋冬家常湯 #臘鴨頸 #Daikon\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"湯水篇｜大根(白蘿蔔)臘鴨頭豬骨湯家常湯 (Eng Sub) Daikon and cured duck head soup","image":["https://cloudapp01.ulifestyle.com.hk/post/600-16-9-CR-1-RB-1/post_1728888328953.jpeg"],"datePublished":"2024-10-14 14:45:18+08:00","url":"/community/detailpost/d5f81b9e-9e19-4295-bfbc-4f0d8472b2ac/食譜/smallhousecooking/486130","author":{"@type":"Person","name":"smallhousecooking","url":"https://www.ulifestyle.com.hk/community/user_profile/486130/smallhousecooking"},"text":" \n份量 Serving: 3 – 4 人Ppl\n烹調時間 Cooking time : １小時 hr\n \n \n材料 Ingredients :\n688g大根(白蘿蔔) Japanese white radish\n1 條 (ea) 臘鴨頭 Cured Duck Head\n365g 豬脊骨 pork backbone\n3塊 (slides) 薑 ginger\n1/3塊(pc) 陳皮 tangerine\n1500ML 清水 water\n \n \n方法： Method :\n1. 白蘿蔔去皮及頂部。\nPeel the skin and remove the top of the white radish\n \n2. 1500ml清水，放入白蘿蔔、薑塊、陳皮。轉中火。\nPut the radish, ginger and tangerine in 1500ml water. Turn to med heat.\n \n3. 15分鐘後，白蘿蔔轉半透明，關火留煲內。\nThe radish will turn semi-transparent after minutes of cooking.\nTurn off the fire and stay in the pot.\n \n4. 臘鴨頸去皮，切開一段段。臘鴨頸、豬脊骨分別汆水。\nRemove the cured duck's neck skin and put it into sections.\nBlanch it and the pork backbone individually.\n \n5. 分另的小鍋，加入少許白蘿蔔湯水，來煮臘鴨頸、豬脊骨。\\\n２５分鐘後，把小鍋的材料和白蘿蔔湯合併。\nTake some of the radish soup into another pot. And cook with the duck neck and pork backbone.\nCook them for 25 minutes and combine it with the radish soup.\n \n6. 再煮２0分鐘後已完成\nCook for another 20 minutes and it's done\n\n完成\nFinish\n\n#Small_House_Cooking #蝸煮 #recipes #食譜 #菜譜 #阿媽湯水 #保健食譜 #保健湯食譜 #湯水食譜 #中式湯水食譜 #中湯食譜 #mumsoup\n#白蘿蔔 #Daikon #家常湯\n\n\r\n #食譜 #秋冬湯 #白蘿蔔 #湯水食譜 #保健食譜 #菜譜 #蝸煮 #阿媽湯水 #recipes #中湯食譜 #中式湯水食譜 #保健湯食譜 #Small_House_Cooking #家常湯 #白蘿蔔湯 #mumsoup #秋冬家常湯 #臘鴨頸 #Daikon\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-16-9-CR-1-RB-1/post_1728888328953.jpeg","creator":{"@type":"Person","name":"smallhousecooking"}}]

湯水篇｜大根(白蘿蔔)臘鴨頭豬骨湯 家常湯 (Eng Sub) Daikon and cured duck head soup

湯水篇｜大根(白蘿蔔)臘鴨頭豬骨湯家常湯 (Eng Sub) Daikon and cured duck head soup