🌼 𝘾𝙝𝙞𝙣𝙚𝙨𝙚 𝙨𝙥𝙧𝙞𝙣𝙜 𝙨𝙤𝙪𝙥

春天天氣都非常潮濕，呢排成日都眼腫面腫，一定要飲返個春天去濕湯水😬💕冬瓜與薏米皆有利水作用，能幫助排除體內多餘水分，改善水腫！排毒美顏🧏🏻‍♀️冇影煮食過程，又係執料俾姐姐煲！🤣

材料: (4-6人用)
冬瓜 1大片
粟米 1條
紅蘿蔔 1條
新鮮淮山 半條
豬骨 600g
瑤柱 30g
生薏米 30g
茨實 30g
無花果 4粒
陳皮 1片
鹽 適量
水 3000ml

做法:
1) 乾貨浸15分鐘後沖水，粟米和冬瓜切塊！紅蘿蔔和淮山去皮切塊！處理新鮮淮山記得要帶手套～陳皮浸泡約15至軟身，軟化後輕輕刮去內側白色內囊！
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 slice of winter melon
• 1 ear of corn
• 1 carrot
• Half a fresh Chinese yam
• 600g pork bones
• 30g dried scallops
• 30g fresh job’s tears
• 30g wild jujube (red dates)
• 4 figs
• 1 piece of dried mandarin peel
• Salt to taste
• 3000ml of water

Instructions:

1. Soak the dried ingredients for 15 minutes, then rinse. Cut the corn and winter melon into chunks. Peel and cut the carrot and Chinese yam into chunks. Remember to wear gloves when handling fresh Chinese yam. Soak the dried mandarin peel for about 15 minutes until soft, then gently scrape off the white inner layer.
2. Place the pork bones in cold water, bring to a boil, and continue boiling for 5 minutes to blanch. Remove and set aside.
3. Once the water is boiling, add all the ingredients, then bring to a boil again. Lower the heat and simmer for about 2 hours until done!