冬瓜淮山薏米粟米湯 中式湯水

乾貨浸15分鐘後沖水，粟米和冬瓜切塊！紅蘿蔔和淮山去皮切塊！處理新鮮淮山記得要帶手套～陳皮浸泡約15至軟身，軟化後輕輕刮去內側白色內囊！

豬骨放入凍水，煮滾後繼續煮5分鐘汆水，拿起備用

水滾後放入所有材料，再滾後調細火，煲約2小時即成！

Ingredients (Serves 4-6):

slice of winter melon

ear of corn

carrot

Half a fresh Chinese yam

g pork bones

g dried scallops

g fresh job’s tears

g wild jujube (red dates)

figs

piece of dried mandarin peel

Salt to taste

ml of water

Instructions:

Soak the dried ingredients for 15 minutes, then rinse. Cut the corn and winter melon into chunks. Peel and cut the carrot and Chinese yam into chunks. Remember to wear gloves when handling fresh Chinese yam. Soak the dried mandarin peel for about 15 minutes until soft, then gently scrape off the white inner layer.

Place the pork bones in cold water, bring to a boil, and continue boiling for 5 minutes to blanch. Remove and set aside.

Once the water is boiling, add all the ingredients, then bring to a boil again. Lower the heat and simmer for about 2 hours until done!