超級甜的素湯！沒有加任何調味已經好好飲🥹還有豐富纖維！尤其是最近潮濕沒胃口，飲這個湯好開胃特別舒服！而蟲草花還有增強免疫力功效❣️
不過平日放工煲湯就是要分秒必爭，煲素湯就最適合啦🌟可以省卻肉類汆水時間，好方便洗好材料，一煲過就煮好😚
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💗清甜南瓜栗子蟲草花素湯📝食譜
烹調時間⏱2小時
🔸材料🔸(5-6碗)
日本南瓜 480g
蟲草花 35g
栗子 15粒
紅蘿蔔 1條切件
粟米 1條切件
腰果 150g
蜜棗 4粒
准山 3片
水 1800ml
🔹做法🔹
- 日本南瓜不用去皮，切件後去籽；蟲草花洗淨浸水30分鐘
- ▪️一般湯煲▪煮沸後合蓋小火煮2小時，用湯勺將南瓜壓蓉，中火煮5分鐘即成
- ▪️高速煲▪加壓後煮30分鐘，熄火排氣後開蓋，中火煮15分鐘出味；用湯勺將南瓜壓蓉，中火煮5分鐘即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (5-6 bowls)
Japanese Pumpkin 480g
Cordyceps Flower 35g
Chestnut 15 px
Carrot 1 px
Corn 1 px
Cashew Nuts 150g
Chinese Date 4 px
Dried Chinese yam 3 px
Water 1800ml
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Japanese pumpkin does not need to be peeled. After cutting it into pieces, remove the seeds. Soak the Cordyceps flower in water for 30 mins.
- For regular pot: Bring it to a boil and then simmer covered on low heat for 2 hrs. Use a ladle to mash the pumpkin, and cook on medium heat for 5 mins
- For pressure cooker: Cook under pressure for 30 mins, then turn off the heat and release the pressure. Open the lid and cook on medium heat for 15 mins to enhance the flavor. Use a ladle to mash the pumpkin, and cook on medium heat for 5 mins.
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