加入粉葛熬煮过的花生莲藕汤，烫头浓郁，好滋味又营养价值高！

分量：4-5人份
需时：2-3小时

材料：
莲藕 - 1公斤 (2段）
粉葛 - 800克
花生 - 100 克
猪尾骨 - 500克
去籽红枣 - 5粒
鱿鱼干 - 2小片
蚝士 - 2粒 (中型的）
水 - 3500毫升
盐 - 1茶匙 (调至自己喜好）

准备功夫：
1. 将猪尾骨洗净，川烫，沥干
2. 莲藕刮皮，洗净，切片
3. 粉葛去皮，洗净，切片

做法：
1. 煮沸3500毫升水
2. 下全部材料（盐除外），盖好中小火熬2个小时
3. 下盐调味
4. 熄火，上桌


I always save the best for last but I can’t decide whether should it be lotus root, kudzu root or peanuts?

Portion: 4-5 pax
Time required: 2-3 hours

Ingredients:
1kg lotus root
800g kudzu root
100g peanuts
500g porktail bone (blanch & rinse it)
5 red dates with seeds removed
2pc dried squid
2 dried oyster (mid size)
3500ml water
1tsp salt (to your own preference)

Preparations:
1. Wash porktail bone, blanch & rinse it
2. Wash lotus root, peel off skin, cut it
3. Wash kudzu root, peel off skin, cut it

Steps:
1. Boil 3500ml of water
2. Add in all ingredients except salt, cover the pot and boil it with medium-low heat for 2 hours
3. Add in salt
4. Turn off the gas, done!


Music: Ponies and Balloons by The Green Orbs from YouTube Audio Library    • Ponies and Balloons by The Green Orbs...  


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