粉葛豬骨去濕湯

This easy to make traditional Chinese soup is naturally sweet and packed full of flavour. Arrowroot does wonders for your skin - full of isoflavones. In traditional Chinese food therapy, arrowroot helps detoxify and helps reduce headaches. Benefits aside, this soup is a nice addition to your everyday meal.

Ingredients:
670 g (1 ½ lbs) Chinese Arrowroot (kudzu)
900 g (2 lbs) pork bones
80 g of dried broad beans
80 g dried rice beans
60 g dried small scallops
3 candied jujube
2 pcs dried tangerine peels
5 ginger slices
2.3 L (10 cups) water

Method:

1. Wash dried ingredients under running water. Dried broad beans, rice beans, tangerine peels, candied dates, and small scallops.

   Soak for 30 mins:
   Broad beans, rice beans, tangerine peels.  

2. Peel Chinese arrowroot, also known as kudzu. Wash and cut into pieces. 

3. Initial boil pork bones to remove congealed blood and grime. In cold water, add pork bones and bring to a boil. Add 2 slices of ginger and boil for another 3 minutes. Remove, wash with cold water, and drip dry.

4. Place all ingredients into a 6 quart pressure cooker along with 3 slices of ginger. Add 10 cups of water and select the Soup button for 30 minutes. Release air once done and use the Saute option for another 10 minutes. Add salt to your liking and it’s ready to serve.

Notes:

• For those who do not use a pressure cooker, cook soup in a large pot at medium low heat for 2 hours after bringing soup to a boil.

• In this recipe, Mrs. Yung uses small scallops to help enhance the sweetness of the soup naturally. Originally, the soup is boiled with a type of fish that carries a lot of bones. For convenience and taste without the food therapy effect, small scallops work wonders. In terms of Chinese food therapy, the purpose of the fish is to help reduce “bone heat”.

Soup Bones:
There are 3 common types of bones for soup. Depending on the ones you like.

1. Marrow bone (腿骨)

2. Backbone (脊骨)

3. Neck (頸骨)

Initial boiling is to help remove impurities. Congealed blood, dirt, grime, dust and fragments embed in meat during transport and handling. Adding ginger to initial boil helps reduce strong odor / taste (boar-taint) from meat.

Chinese Arrowroot:
These roots, also known as kudzu, are full of fibers; perfect for those who are looking for a filling and fibrous option. When choosing arrowroot for your recipe, pick ones that are rounder, thicker and younger roots. It’s meatier and less dense with fibrous strands. The fibers can get too much when the roots are too old. 

There are many types, about 550 species of arrowroots from various geolocations. Thus it’s important to know which kind you are getting for this recipe. 

Rice Beans (Vigna umbellata):
Rice beans and red beans (azuki) look a lot alike. Rice beans are a lot smaller and deeper in red colour. In terms of traditional Chinese food therapy, these little powerful beans are high in antioxidants and help reduce swelling caused by fluid retention.

Broad Beans (Vicia faba):
Also known as fava beans, these beans can help clear dampness according to traditional Chinese food therapy.

Dates | Jujubes:
Dates in soup are a common ingredient in Chinese soup. They are used for both the reason of Chinese food therapy attributes and to sweeten the dish naturally through the use of fruits. Depending on the attribute, different fruits are used with combined ingredients. Candied dates or candied jujubes help with blood circulation and digestion.

椰香雙色瓜魚滑

味道:
粉葛1 1/2磅670克
豬骨2磅900克
扁豆80克
赤小豆80克
小瑤柱60克
蜜棗3粒
果皮2塊
薑5片
水2.3 L (10杯)

調味料:
清水2杯
鹽 (根據您的喜好)
糖各1/3茶匙
雞粉半茶匙
胡椒粉少許

做法:

1. 扁豆，赤小豆，瑤柱，果皮，蜜棗，洗淨，用過面清水浸半小時。

2. 粉葛去皮洗淨切件。

3. 豬骨放凍水，𦍑2片煮滾3分鐘，取出洗淨滴乾水。

4. 將全部材料放入壓力煲內，加𦍑3片，水10杯冚蓋，開Soup Broth掣煮30分鐘放氣後，開蓋再按Saute 煮10分鐘後，

   加入鹽少許即可飲用。

註:

• 如不用壓力煲，可用普通煲煮滚，用中慢火煮2小時。

• 我用了小瑤柱，怕鯪魚骨多。