INGREDIENTS

  • 1 pkg Searay Cuttlefish Balls
  • 1 pkg Searay White Fish Balls
  • 1 sheet Sushi Seaweed, cut into thin slices
  • 1 block tofu, cubed
  • 1 tbsp preserved vegetables, washed
  • 1 stk celery, diced
  • 1 stk green onion, diced
  • 1 can chicken broth
  • 5 cups water

INSTRUCTIONS SERVES 5

  1. Cut  diagonal lines on fish balls as decoration
  2. Bring chicken broth and water to a boil
  3. Add fish balls, and fish block and cook for three minutes until they expand
  4. Add tofu and a pinch of salt and pepper
  5. Transfer soup into bowls
  6. Mix in remaining vegetable ingredients while soup is hot

材料

  • 1 包  海威墨魚丸
  • 1 包  海威白魚蛋
  • 1 張  壽司紫菜 , 剪幼條
  • 1 件  板豆腐 , 切粗粒
  • 1 湯匙 冬菜 , 洗凈
  • 1 棵  唐芹菜
  • 1 棵 青葱
  • 1 礶 上湯
  • 5量杯  清水

紫菜雙丸湯

  1. 注水及上湯入煲內, 煮滾
  2. 放入白魚蛋及墨魚丸, 煮約3分鐘至發大
  3. 加入豆腐, 煮片刻, 落適量鹽調味, 盛以大碗
  4. 襯熱加入冬菜, 唐芹菜, 青葱粒, 最後放上紫菜條
  5. 上桌供食