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骨汤咸菜捞饭怎么做
更新时间： 2021-04-15 21:07:38  

1、做法：炖一锅浓浓的猪骨汤，需猪骨1斤（最好是筒子骨），杏鲍菇切小，淮山、枸杞、葱姜适量，约50g牛奶，煮3个钟头，加盐调味，即成一锅奶白色的浓浓的骨汤。备用。

2、红辣椒切丁，与毛豆肉丝一同炒雪里蕻，加盐、鸡精调味。备用。米饭一大碗，新煮的或者剩饭都可，加入骨汤，煮开，加青菜，木耳丝，再煮2分钟关火，盛出。舀上一调羹炒好的雪里蕻，拌匀即可。

3、骨汤咸菜捞饭是一道美食。制作材料主要有猪骨、杏鲍菇等。

关键词： 咸菜 怎么

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