Small House Cooking 蝸煮

近來時常聽到龍先生談及他柔孩提時代

他的祖母在香港時

時常由香港帶些麵包皮給他們

我問: 麵包皮如何帶回內地?

他說: 先行曬乾, 之後入一大袋帶回給他們。

我問他如何進食

他答我, 煮甜湯

Recently, I often hear Mr Long talking about his childhood

When his grandmother was in Hong Kong

From time to time brings they some bread crusts from Hong Kong

I ask: How to bring the bread crust back to the mainland?

He said: Dry it first, then put it in a big bag and get it back to them.

Then I asked him how to eat

He answered me, make sweet soup

份量 For: 2 人 ppl

時間 Cooking time: 7 分鐘 min

詳細請查閱YouTube:

Detail on YouTube:

https://youtu.be/N5hg_LzenHo

材料 - Ingredients :

30 g 麵包邊 Bread crust

1 片 slice 生薑 Ginger

2/3 片pc 蔗糖 Cane sugar

750 ML 清水 Water

做法 - Method:

1. 麵包邊切段

 Cut the bread crust into 3 parts

2. 放片糖及薑片在水中, 中火

Put sugar and ginger slices in the water, medium heat

3. 片糖溶解放麵包邊段

After the cane sugar dissolved, place the bread crust

4. 關火, 即成

Turn off the heat, and Serve it.

請訂閱以表支持🙇🙇🙇

If you like this video, please follow us🙇🙇🙇

Facebook: Small House Cooking

https://bit.ly/3cOnd1y

Instagram: small_house_cooking

https://bit.ly/3hli98v

Mewe: Small House Cooking

https://bit.ly/2LdbP7k

YouTube: Small House Cooking 蝸煮

https://bit.ly/3cVknYL