四季皆宜｜竹蔗茅根馬蹄水 Sugar cane, lalang grass rhizome and water chestnut drink
竹蔗茅根馬蹄水既滋潤又清熱，是一年四季皆宜的飲品，而且冷熱都同樣美味。煲竹蔗茅根馬蹄水其實只有一個秘訣，就是落足料，味道自然夠濃郁。不過留意當中的茅根相對較甘寒，如果有小朋友、長者或女士們月事到臨，可以酌量減少甚至不下亦可。
食材
- 竹蔗 Sugar cane 600克/g
- 茅根 Lalang grass rhizome 15克/g
- 紅蘿蔔 Carrot 1條/pc
- 粟米 Corn on the cob 1條/pc
- 馬蹄 Water chestnut 450克/g
- 清水 Water 3公升/Liter
- 冰糖 Rock sugar 50克/g
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1
竹蔗洗淨，用鋼絲球或小刀刮去污垢 Clean sugar canes and scrape off any dirt with steel wool or a knife.
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2
小心地用菜劈開竹蔗 Split the sugar canes with a kitchen knife carefully.
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3
茅根洗淨，剪短方便出味 Clean the lalang grass rhizome and cut into shorter pieces for better flavor release.
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4
紅蘿蔔去皮切件 Peel and cut the carrot into pieces.
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5
粟米去衣切件，若有粟米鬚可洗淨留用 Remove the husk of the corn and cut into pieces. If there are any corn silks, you can wash and keep them for later use.
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6
馬蹄去蒂去皮 Remove the stem and peel of the water chestnut.
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7
煲滾水，下所有預備好的材料 Bring water to a boil and add in all the prepared ingredients.
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8
水滾後中火煲1小時 Simmer on medium heat for 1 hour after the water boils again.
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9
下冰糖調味，完成 Add rock sugar to taste and it's done.
