To celebrate mum's birthday. The procedures for this soup is not sophisticated, perhaps I would cook it frequently once I've got time for cooking family meal.
Well, there are two intriguing things come into my life: classical music and poetry, with the former appears more recently.
In classical music, which I come to know how to appreciate until now, Bach and Mozzart is my favorite.
For poetry, I adore Ana Akhmatova's poems, so charming and resistent for comprehending.
用料
| 豬骨8元 | |
| 眉豆一大把 | |
| 花生一大把 | |
| 蜜棗 | |
| 冰糖 | |
| 芡實一小把 |
眉豆花生豬骨湯的做法
豬骨和拍扁的姜入冷水出水，煮沸後煲3分鐘，沖水
花生 眉豆 芡實洗洗，連同豬骨入湯煲
入一蜜棗和一塊冰糖，煮滾後煲1.5小時
小貼士
豬骨要夠多 湯才濃郁好飲
