好甜的湯水🥰原來昨天已經立冬，轉季成日覺得好乾，要飲多點清熱下火湯水🙂↕️行街市買了好新鮮的本地西洋菜！Love local fresh veggies🫶🏻
西洋菜比較多蟲，要用鹽/梳打粉浸洗至少3次！記得西洋菜要大滾水，分幾次落，就不會有苦澀味🪄
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💓潤肺西洋菜金羅漢果栗子湯📝食譜
烹調時間⏱2.5小時
🔸材料🔸
西洋菜 1斤
水 2000ml
瘦肉 半斤
金羅漢果 1個
陳腎 2隻
栗子 12粒
紅蘿蔔 1條切件
粟米 1條切件
無花果/蜜棗 6粒
陳皮 1片
南北杏 1湯匙
🔹做法🔹
- 西洋菜用鹽/梳打粉浸洗至少3次；金羅果剪開除去果肉；陳皮暖水浸軟刮囊
- 大鍋放入瘦肉和陳腎，注入清水；中小火煮至沸騰，繼續煮3分鐘；盛起沖洗血污
- 除西洋菜外，全部材料放入大鍋，煮沸後合蓋小火煮半小時
- 大火滾湯，分3次放入西洋菜(確保水滾才放入西洋菜)，合蓋小火煮2小時即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Watercress 600g
Water 2000ml
Lean meat 300g
Ginkgo nut 1 px
Duck gizzard 2 px
Chestnut 12 pcs
Carrot 1 px, sliced
Corn 1 px, sliced
Fig/Chinese dates 6 px
Dried tangerine peel 1 px
Southern and Northern Apricot 1 sp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Wash watercress with salt or baking soda three times. Halve the golden fig and remove the flesh. Soak dried tangerine peel in warm water until soft, then scrape off the inner pouch.
- In a large pot, combine lean meat and dried kidney with clean water. Bring to a boil over medium-low heat, boil for 3 mins, then rinse off the blood.m and discard the water.
- Add all ingredients except watercress to the pot, bring to a boil, cover, and simmer on low for 30 mins.
- Bring the soup to a rolling boil, then add watercress in three batches (ensuring water is boiling). Cover and simmer on low for 2 hrs until finished.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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