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Saturday, July 9, 2011

素汤之粟米西洋菜汤_Corn & Watercress Vege Soup

近期吃了太多的榴莲,老公已经下了单要吃西洋菜汤, 以便清热润肺。我向老公提议今天煮素的西洋菜汤,老公没有别议。虽然这素汤没有排骨坐镇,却有入口清甜的味道,秘诀就是那蜜枣。

我的材料:
粟米一条
西洋菜一把
马铃薯一个
蜜枣4个
水8杯
盐少许

步骤:
1) 将西洋菜洗净,把叶和梗分开。然后浸在水里15分钟。
2) 把粟米切块。
3) 把马铃薯洗净,去皮切块。
4) 冻水下粟米,马铃薯,菜梗和蜜枣,煮至滚。
5) 水滾后再下菜叶,滾后用慢火煲三个小時。下盐调味后即可享用。

比起我第一次煲的西洋菜汤,这次的明显没有苦味,而且多了粟米和蜜枣的清甜。提倡少吃肉多吃菜的您,可以试试看!
For English:

Ingredients:
Watercress 300-400g
Sweet Corn 1 pc
Potato 1pc
Preserved Chinese Dates 4 pcs
Water 8 cups
Salt to taste

Methods:
1) Wash and drain the watercress. Separate out the leaves and stems. Soak for 15 mins.
2) Wash and section the sweet corn.
3) Wash the potato, remove the skin then cut into pieces.
4) In a pot with 8 cups of water, put inside the stem, sweet corn, potato & Chinese dates. Cook until boil.
5) Put the leaves into the boiled water. Heat until boil again, then switch to minimum fire. Cook for 3 hours and add in salt to taste.

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