合掌瓜蘿蔔淮山豬骨湯 湯水食譜

𝘾𝙝𝙞𝙣𝙚𝙨𝙚 𝙎𝙤𝙪𝙥

春天湯水推薦🌼呢期天氣好潮濕🫠成日都好眼瞓好倦！呢個湯水好滋潤同埋有祛濕功能😌合掌瓜有增強體抗力，利尿祛濕，降壓降血糖等作用！落咗新鮮淮山同埋蓮子去煲嘅湯會更加香濃！

▶️處理新鮮淮山一定要帶手套！！否則會勁痕🤣

材料: (4-6人用)
合掌瓜1個
紅蘿蔔 1條
粟米 1條
新鮮淮山 1條
豬骨 600g
蓮子 20g
扁豆 30g
陳皮 1塊
無花果乾 3粒
鹽 適量
水 3000ml

做法:
1) 乾貨浸15分鐘後沖水，紅蘿蔔和新鮮淮山去皮切塊，合掌瓜和粟米切塊，陳皮用刀刮去囊
2)豬骨放入凍水，煮滾後繼續煮5分鐘汆水，拿起備用
3)水滾後放入所有材料，再滾後調細火，煲約2小時即成！

Ingredients (Serves 4-6)

• 1 chayote
• 1 carrot
• 1 corn cob
• 1 fresh yam
• 600g pork bones
• 20g lotus seeds
• 30g lentils
• 1 piece of dried tangerine peel
• 3 dried figs
• Salt to taste
• 3000ml water

Instructions:

1. Soak the dried ingredients for 15 minutes and rinse. Peel and chop the carrot and fresh yam. Cut the gourd and corn into pieces, and scrape the inside of the dried tangerine peel with a knife.
2. Place the pork bones in cold water, bring to a boil, then continue boiling for 5 minutes to blanch. Remove and set aside.
3. Once the water is boiling, add all the ingredients. After it comes to a boil again, reduce to a low heat and simmer for about 2 hours until done!