湯水篇｜紅菜頭 粟米 腰果 豬𦟌肉骨湯 去濕 夏天湯水
湯水篇｜紅菜頭 粟米 腰果 豬𦟌肉骨湯 去濕 夏天湯水 (Eng Sub) Beetroot with Corn Cashew and pork meat Soup
量Serving : 3 人PPL 烹調時間
cooking time : 1小時hr 30分min
https://youtu.be/pNxNCOdxeTQ
成份ingredients :
1個ea ( 500g ) 紅菜頭 beetroot
1 條ea ( 448g ) 粟米 corn
40g 腰果 cashew
268g 豬𦟌骨 pork shank bone
167g 豬𦟌肉 pork shank meat
1 pc 厚薑片sliced thick ginger
1/3 pc 陳皮 tangerine peel
2250 ml 清水 water
方法 method :
1. 沖洗豬𦟌骨及豬𦟌肉, 然後汆水。
Wash the pork shank bones and shank meat, and blanch them in boiling water until the blood comes out.
2. 粟米去外皮，沖洗，切段。
Remove the corn skin and wash it. Cut it into pieces.
3. 紅菜頭、腰果沖洗。紅菜頭切去頭部，去外皮，切角形。
Wash the beetroot and cashew. Cut off the beetroot head and peel the skin. Cut into pieces.
4. 先把粟米、薑片、陳皮放入2250ml清水中，轉大火。
Put the corn, ginger, and tangerine peel into 2250ml of water. Turn to high heat.
5. 20分鐘後，放入豬𦟌骨、豬𦟌肉，轉中大火。
\Put the bone and meat in the soup after 20 minutes of cooking. And turn to medium heat.
6. 30分鐘後，放入紅菜頭，轉中小火。
Put the beetroot after the 30-minute cooking step 5. Turn to med low heat.
7. 煮40分鐘後，關火。
Turn off the heat after 40 minutes of cooking step 6.
完成
Finish
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