汤水篇｜红菜头 粟米 腰果 猪𦟌肉骨汤 去湿 夏天汤水
汤水篇｜红菜头 粟米 腰果 猪𦟌肉骨汤 去湿 夏天汤水 (Eng Sub) Beetroot with Corn Cashew and pork meat Soup
量Serving : 3 人PPL 烹调时间
cooking time : 1小时hr 30分min
https://youtu.be/pNxNCOdxeTQ
成份ingredients :
1个ea ( 500g ) 红菜头 beetroot
1 条ea ( 448g ) 粟米 corn
40g 腰果 cashew
268g 猪𦟌骨 pork shank bone
167g 猪𦟌肉 pork shank meat
1 pc 厚姜片sliced thick ginger
1/3 pc 陈皮 tangerine peel
2250 ml 清水 water
方法 method :
1. 冲洗猪𦟌骨及猪𦟌肉, 然后汆水。
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，冲洗，切段。
Remove the corn skin and wash it. Cut it into pieces.
3. 红菜头、腰果冲洗。红菜头切去头部，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、姜片、陈皮放入2250ml清水中，转大火。
Put the corn, ginger, and tangerine peel into 2250ml of water. Turn to high heat.
5. 20分钟后，放入猪𦟌骨、猪𦟌肉，转中大火。
\Put the bone and meat in the soup after 20 minutes of cooking. And turn to medium heat.
6. 30分钟后，放入红菜头，转中小火。
Put the beetroot after the 30-minute cooking step 5. Turn to med low heat.
7. 煮40分钟后，关火。
Turn off the heat after 40 minutes of cooking step 6.
完成
Finish
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