湯水
由 CookWhatHK0 次收藏
合掌瓜紅蘿蔔素湯以合掌瓜、紅蘿蔔、粟米同栗子慢煲，臨尾落百合，清甜無肉。
合掌瓜去芯切半，紅蘿蔔去皮切塊，粟米切件，百合浸水。
Core the chayote and halve them, peel and cut the carrot into chunks, cut the corn into pieces, and soak the lily bulb in water.
水滾後加入合掌瓜、紅蘿蔔、粟米，大火煲 15 分鐘。
Once the water boils, add the chayote, carrot, and corn, and boil over high heat for 15 minutes.
轉慢火再煲多 1.5 小時，最後 15 分鐘落百合，加鹽調味即成。
Lower to gentle heat and simmer for another 1.5 hours, adding the lily bulb in the last 15 minutes. Season with salt to finish.
