西洋菜青紅蘿蔔豬骨湯 Pork Bone Soup with Watercress, Green Radish and Carrot

Name: 西洋菜青紅蘿蔔豬骨湯 Pork Bone Soup with Watercress, Green Radish and Carrot
Yield: 3-4人
Ingredients: 300克300g 西洋菜Watercress; 1條1pc 青蘿蔔Green radish; 1條1pc 紅蘿蔔Carrot; 300g 豬骨Pork bone; 50g 薑Ginger; 30克30g 南北杏Apricot kernel; 適量some 鹽Salt

2022 年 12 月 28 日發佈列印

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西洋菜青紅蘿蔔豬骨湯食譜做法介紹

食材（3-4人） 1小時以上

- 食材
- 西洋菜Watercress 300克300g
- 青蘿蔔Green radish 1條1pc
- 紅蘿蔔Carrot 1條1pc
- 豬骨Pork bone 300g
- 薑Ginger 50g
- 南北杏Apricot kernel 30克30g
- 鹽Salt 適量some

1西洋菜浸鹽水30分鐘；青蘿蔔去皮、切件；紅蘿蔔去皮、切件；薑切片。 Soak watercress with salt water for 30 mins. Peel green radish and cut into pieces. Peel carrot and cut into pieces. Slice ginger.
2豬骨汆水、洗淨。 Blanch pork bone and wash.
3將豬骨、紅蘿蔔、薑、青蘿蔔、南北杏，蓋上蓋，煮至滾起。 Put pork bone, carrot, ginger, green radish, apricot kernel, cover the lid and cook until boiling.
4加入西洋菜，蓋上蓋，轉小火煲1.5小時，最後加入適量鹽。 Put in watercress, cover the lid, cook for 1.5 hours with low heat, finally put in some salt.