五行蔬菜湯 Five Vegetables Soup

材料 Ingredients

白蘿蔔 Daikon 1/4 根(中) medium 胡蘿蔔 Carrot 1 根(小) small 牛蒡 Burdock root 1 根(小) small 香菇 Shiitake mushroom 4 大朵 large 玉米 Corn 1 根 ear 鹽 Salt 1 小匙 tsp 排骨湯頭 Pork spare rib soup base 6 杯 cup

做法

1.	將 排骨湯頭 準備好。
2.	牛蒡洗乾淨後用刀背刮去外皮，再切成2.5cm小塊。切好的牛蒡要馬上放進醋水(1大匙醋+3杯水)中，以免發黑。白蘿蔔和胡蘿蔔削皮後也切成2.5cm小塊。玉米清理乾淨後切成2.5cm小段。每朵香菇則切成4份。
3.	將排骨湯頭燒滾後放入白蘿蔔，胡蘿蔔，牛蒡，香菇和玉米。待湯再滾後將浮在湯上的泡沫渣滓撇掉。
4.	加入鹽加蓋用中小火煮20分鐘即可。

PROCEDURE

1.	Prepare the Spare Rib Soup Base .
2.	Wash the burdock root and scrape the skin off by using the back of a knife. Cut the burdock root in to 1" chunks then place it into a bowl of vinegar water (1 tbs. of vinegar + 3 cups of water) to prevent it from turning black. Peel and cut the daikon and carrot into 1" chunks. Cut the corn into 1" segments. Cut each shiitake mushroom into 4 equal pieces.
3.	Bring the Spare Rib Soup Base to a boil. Add the daikon, carrot, burdock root, mushroom and corn. While the soup is boiling again, skim off the foam at the surface of the soup.
4.	Add salt. Cover and cook in medium-low heat for 20 minutes.

最後更新 (Last Update): 07/12/2018
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