下火湯水 👍👍 粉葛下火袪濕湯 Kudzu soup for clearing heat and dampness
夏天多雨水，加上出入冷氣間，總會覺但濕重疲勞，飲用以粉葛煲的湯水，就可以收下火、去濕、去疲勞的功效。這款湯的材料相對簡單，預備工夫很花就完成，煲湯話咁易。
功效
粉葛：滋陰潤燥，清熱解毒，保護胃黏膜，改善消化不良
紅蘿蔔：健脾胃、補肝明目、解毒透疹
炒扁豆：消除疲勞，提高免疫力，益氣養陰，降低膽固醇
花豆：清熱解毒，利尿消腫，調節腸胃，降低血糖
眉豆：補腎益氣，滋陰潤燥，清熱解毒
西施骨：補腎益氣，強筋骨，滋陰潤燥等功效，令湯水更甜
食材
- 細粉葛 Kudzu (Kudzuvine root, or fenge), small 1個/pc
- 紅蘿蔔 Carrot 1個/pc
- 炒扁豆 Fried white hyacinth bean 30克/g
- 花豆 White dutch runner bean 30克/g
- 眉豆 Black-eyed pea 30克/g
- 西施骨 Pork shoulder with bone 450-600克/g
- 薑 Ginger 2片/slices
- 水 Water 4公升/Liter
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1
西施骨汆水洗淨備用 Bring Pork shoulder with bone with a pot of cold water to a boil , then rinse and set aside.
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2
用鋼絲刷將粉葛皮省乾淨，去皮切件 Clean and peel the skin of kudzu, Cut into chunks.
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3
紅蘿蔔去皮切件 Peel and cut carrot into pieces.
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4
炒扁豆、花豆、眉豆浸水1小時 Soak the fried white hyacinth beans, white dutch runner beans, and black-eyed beans in water for 1 hour.
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5
煲滾水，下薑片及粉葛先，滾起轉中細火煲1小時 Bring the water to a boil in a pot, then add the ginger and kudzu. Simmer for 1 hour.
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6
再下其他材料，滾起轉中細火煲1小時 Add the remaining ingredients and simmer for another 1 hour.
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7
酌量加鹽調味 Season with salt to taste.
