Tai Chi Soup
太極羹
Ingredients 材料 :
Spinach 2 small bowls 波菜 2小碗
Tremella 1 small bowl 銀耳 1小碗
Chopped pumpkin 1 small bowl 南瓜粒 1小碗
Mama squash Half of squash 媽媽南瓜 半個
Corn kernels 1 small bowl 玉米粒 1小碗
Seasoning 調味料 :
Sesame oil 1 teaspoon 麻油 1茶匙
Ground pepper Small amount 胡椒粉 少許
Salt Small amount 鹽 少許
Corn starch Small amount 鷹粟粉 少許
Cooking Method 做法 :
- Finely chop the tremella and pumpkin, and cut half of the pumpkin into slices. Steam for 15 minutes. Put pumpkin slices into a blender and add two bowls of water. Blend until smooth, then set aside.
銀耳切碎,南瓜切粒,半小個南瓜切片蒸15分鐘,南瓜片加兩碗水用攪拌機打爛備用。 - Put spinach into blender and add two bowls of water. Blend until smooth, then set aside.
波菜加兩碗水用攪拌機打爛備用。 - Add a bowl of water into a pot and bring to boil. Once boiled, add tremella and blended spinach. Cook for 10 minutes. Add in a small amount of ground pepper, sesame oil, and salt. Then add a small amount of corn starch. Once done, turn off the stove and set aside.
鍋內加入一碗水煮滾,放入銀耳、波菜汁煮10分鐘,用少許胡椒粉、麻油和鹽調味,煮滾後用鷹粟粉勾芡熄火備用。 - In another pot, add corn kernels, diced pumpkin, two bowls of blended pumpkin, and a bowl of water. Cook for 10 minutes. Add in a small amount of ground pepper, sesame oil, and salt. Then add a small amount of corn starch. Once done, turn off the stove and set aside.
鍋內加入兩碗南瓜汁、玉米粒、南瓜粒及一碗水,煮10分鐘,放入少許胡椒粉、麻油和鹽調味,再用鷹粟粉勾芡熄火備用。 - In a large soup bowl, pour in both the spinach soup and pumpkin soup at the same time and serve.
將波菜羮和南瓜羮同時一起倒入大湯碗內即可。