三餸一湯｜雙椰甘筍栗子素湯 Indian Coconut and Dried Sliced Coconut Vegan Soup with Carrot and Chestnut
蘋果日報 2020/11/10 07:00
食譜粵菜湯水蔬菜水果煲60分鐘以上
雙椰甘筍栗子素湯
材料：
印度椰子2個
乾椰片6両
甘筍2條
栗子15粒
百合2両
蜜棗2粒
南北杏2両
鹽 少許
步驟：
1. 印度椰子切條；乾椰片洗淨，印乾水分；甘筍去皮，切件。
2. 將栗子加入至滾水，煮1分鐘，以毛巾去皮。
3. 將所有材料加入至滾水，蓋上蓋，煮1.5小時。以少許鹽調味。
Indian Coconut and Dried Sliced Coconut Vegan Soup with Carrot and Chestnut
Ingredients:
Indian coconut 2 pcs
Dried sliced coconut 6 taels
Carrot 2 pcs
Chestnut 15 pcs
Greenish lily bulb 2 taels
Sweet jujube 2 pcs
Apricot kernel 2 taels
Salt Little
Steps:
1. Cut Indian coconut into strips. Wash dried sliced coconut and wipe with kitchen paper. Peel carrot and cut into pieces.
2. Put chestnut into boiling water and cook 1 mins, peel with towel.
3. Put all ingredients into boiling water, cover the lid and cook 1.5 hours. Season with a little bit salt.
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