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湯包系列 沙參玉竹淮山杞子龍眼肉湯
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基本煲法: : 3.5-4L水 ~ 14-16碗
1) 所有材料 略洗 , 雪耳浸軟15分鐘去蒂
2) 肉類飛水(如有)
3) 冷水放材料,大火滾後轉慢火煲2小時
4) 落鹽1/4匙後熄火
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