Soup

 Lotus and dried octopus soup 蓮藕章魚湯

Ingredients:
• 1 (about 30 gm) dried octopus
• 450 gm pork bones
• 2 honey dates
• 1/2 catty  lotus root
• 4 Tbsp  green bean
• 3 L water
Method:
• Soak dried octopus until soft, remove its outer skin with a knife. Cut into 2-cm sized strips. Set aside.
• Blanch pork bones in boiling water to remove blood and impurities. Drain well. Set aside.
• Following the above instructions, prepare all the ingredients.
• Put all the ingredients into a large pot. Pour in 3 litres of water. Cover and bring it to a boil over medium-high heat. Reduce heat to simmer for about 2 to 2½ hours. Season with salt. Serve hot.

Watercress and Monk Fruit Soup西洋菜蜜棗豬骨湯
Ingredients:
• 3/4 catty Chinese watercress
• 600 gm pork bones
• 1 carrot, peeled and roughly chopped
• ½ monk fruit (aka luo han guo, 羅漢果)
• 3 L water
• 12 gm (1 Tbsp) sweet almond (南杏)
• 5 gm (1 tsp) bitter almond (北杏)
• 2 candied dates (蜜棗)
• 2 to 3 slices ginger
Method:
• Rinse the watercress. For the last rinse, add 1 heaped teaspoon of salt into the water and soak the watercress for about 15 minutes. Drain well. Set aside.
• Put the pork bones in room temperature water. Cook over high-medium heat to remove the blood and impurities, about 5 to 8 minutes. Drain up the pork bones. Rinse under tap water. Drain well again.
• In a large deep pot, add 3 litres of water, pork bones, watercress and all other ingredients. Bring to boil over high heat. Reduce heat to medium-low, and simmer for 2 to 2 ½ hours, until the flavours are imparted in soup. Season with salt. Serve hot.

Hot and Sour Soup (酸辣湯)
Ingredients:
• 100 gm pork fillet, shredded
• 1 Tbsp shredded ginger
• ½ carrot, shredded
• 50gm  萵筍 celtuse
• 1 wood ear（木耳）, about 10 gm, soaked until softened
• 3 shiitake mushrooms, soaked until softened
• 2 cups chicken soup
• 2 cups water
• 1 block tofu
• 1 egg, whisked
Marinade:
• 1 tsp light soy sauce
• 1 tsp cornflour / corn starch
• ¼ tsp sugar
Sauce:
• 1 Tbsp light soy sauce
• salt, to taste
• 3 Tbsp black vinegar
• 1 Tbsp white vinegar
• 1 Tbsp sugar
• ¼ tsp chilli oil
Thickening:
• 1 Tbsp cornflour / corn starch
• 2 Tbsp water
Lastly:
• white pepper, to taste
• coriander, for garnish
• Salt to taste
• sesame oil, to taste

Method:
• Mix the pork with the marinade. Shred all ingredients. Set aside.
• Use a large deep pot to heat oil over medium high heat. Sauté the ginger until aromatic. Add the carrot, bamboo shoots, wood ear and mushrooms. Stir to combine and cook until they start to be softened. Pour chicken stock and water. Bring it to a boil. Add the pork and cook until turned white. Add sauce and thickening. Cook to preferred consistency. Add the tofu. When it boils again. Remove from the heat.
• Slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks. You’ll get beautiful egg. Season with salt if necessary. Add more black vinegar and chilli oil as your taste Sprinkle pepper. Garnish with coriander. Serve immediately.

Papaya and Chicken Feet Soup木瓜雞腳湯

Ingredients:
• 600 gm papaya
• 10 (about 450 gm) chicken feet
• 200 gm pork shin
• 2 Tbsp (40 gm) dried black eyed bean
• 2 Tbsp (about 15 gm) sweet and  bitter almonds (南北杏)
• 2 honey dates (蜜棗)
• 3L water
• salt, to taste
method:
• Peel papaya and deseed. Cut into chunks. Rinse all other ingredients. Set aside.
• Cut away the toenail parts of the chicken legs. Remove the callous and any loose-hanging skin. Rinse chicken feet. Blanch in boiling water with pork to remove any blood or impurities. Drain well. Set aside..
• Put all the ingredients in a large deep pot. Pour in water. Bring it to a boil over high heat. Reduce heat and simmer over medium-low heat for 1½ to 2 hours. Season with salt. Serve hot.

Water Melon Soup for summer冬瓜湯
Ingredients:
• 1 catty white gourd
• 8 Chinese dried mushrooms
• 1 egg, lightly beaten
• 3 slices ginger
• 150gm lean pork, shredded
• boiling water to preference
• salt, to taste
Seasonings:
• 1½ tsp light soy sauce
• 1 tsp sugar
• 1 tsp cornflour
• ½ tsp cooking oil
Method:
• Rinse mushrooms. Soak them in some water until softened. Drain and dry well, cut into dices. Reserve the soaking water. Peel winter melon and cut into cubes. Marinate pork with seasoning for 10 to 15 minutes. Prepare some boiling water.
• Heat oil in a frypan. Sauté ginger until aromatic. Add mushrooms and stir fry for a while. Toss in diced winter melon. Add  the soaking water, with some more boiling water to your preference. Bring to a boil. Add marinated pork and continue to cook for another 10 minutes. Season with salt. Turn off heat. Stir in beaten egg.

Pork lung with dried and fresh  pak Choi金銀菜蜜棗豬肺湯
Ingredients
白菜半斤Pak Choi 1/2 catty
菜乾四兩 dry pak choi 1/4 catty
豬肺一個 1 pork lung
蜜棗四粒  4 honey plums
南北杏 2 TB almond
薑四片 4 pcs ginger

Cool and Nourishing Soup 

1 pound of pork neck (pork neck bones) 

30g of raw and cooked barley 

30g of lotus seeds 

30g of lily bulbs 

30g of Chinese yam 

30g of Solomon's seal 

30g of burr caltrops 

Apple and pear soup蘋果雪梨瘦肉湯
Ingredients
食材
Pears雪梨 4個
Apples 蘋果 4個
Almond南北杏 2湯匙TB
Honey dazed蜜棗或椰棗 4粒
Ginger薑 1片
Pork 瘦肉 600克gm
Salt 鹽 少許 as taste

青紅蘿蔔豬骨湯簡易食譜
Green radish and carrot bone soup
Cooking time ：2小時
材料：
• 胡蘿蔔 2條carrot
• 青蘿蔔 1條 green radish
• 玉米 2條 corn
• 薑 2片 ginger
• 蜜棗 4粒 honey dates
• 南北杏 2TB almond
• 豬骨 1斤 pork bone
• 水 3L適量 water

Instructions: 

• Peel and wash the green radish and carrot, then cut them into chunks; wash and cut the corn into pieces. 

• Prepare a pot of water, bring it to a boil, then add the pork bone and blanch it until cooked. Remove the floating fat and any impurities, then take out the pork bone. 

• Wash the dried jujubes and northern and southern apricot kernels. 

• Prepare a soup pot and add the pork bone, the chunks of green radish and carrot, the corn pieces, dried jujubes, ginger slices, and the apricot kernels. Pour in enough water to cover the ingredients, bring it to a boil over high heat, then lower the heat and simmer for 2 hours. Finally, add an appropriate amount of salt to taste, and it’s ready to enjoy. 

Sweet Corn & Cauliflower Soup 

Ingredients (Serves 6) 

1 cauliflower (1 kg) 

2 corn cobs 

1 onion 

3 tablespoons olive oil 

400 ml chicken broth 

1 liter water 

400 ml soya milk 

3 teaspoons sea salt 

How to cook

1. Cut the cauliflower into small florets and wash thoroughly; chop the onion; cut the corn off the cobs, reserving the cobs. 

2. In a medium pot, heat 3-4 tablespoons of olive oil over medium heat, add the onion, and sauté for 4 minutes until the sweetness is released. Then, add the corn and cauliflower, and mix well. 

3. Next, add the chicken broth and water (you can completely substitute the broth with water), and add the reserved corn cobs. Cook for 12 minutes. 

4. After 12 minutes of cooking, add the soya milk and continue to cook for another 8 minutes. 

5. Remove the corn cobs and use a hand blender to blend the soup until smooth, which should take about 3-4 minute

Broccoli Cream Soup foe 2 to 3 person

- 1 broccoli 

- Half an onion, sliced 

- 2 large cloves of garlic, minced 

- Half a bowl each of chicken broth and milk 

- 300 ml of broccoli water 

- 1 tablespoon of flour 

- Salt 

1. Cut the broccoli into florets and soak them in salted water for half an hour. After soaking, rinse them several times and drain. 

 

2. Boil water in a pot, add the broccoli, and blanch until cooked. Reserve the broccoli water for later use. 

3. In a pan, heat oil and sauté the garlic and onion until fragrant. Add the reserved broccoli water, milk, chicken broth, and flour, and bring to a boil. 

4. Transfer everything, including the broccoli, into a blender or use an immersion blender, and blend until smooth. 

5. Finally, add salt and freshly ground black pepper to taste.

Pickled Mustard Greens and Salted Egg Pork Slice Soup  芥菜鹹蛋肉片湯

Ingredients  

- Pickled mustard greens: 600 grams 

- Pork: 200 grams 

- Salted egg: 1 

- Ginger slices: 4 

- Water: 1500 milliliters 

Marinade for Pork  

- Soy sauce: 1 tablespoon 

- Chicken powder: 1/4 teaspoon 

- Cornstarch: 1/2 teaspoon 

- Vegetable oil: 1 teaspoon 

Method  

1.Wash the pickled mustard greens thoroughly, drain, and separate the stems from the leaves. Cut the stems into sections and set aside. 

-1Wash the pork, slice it thinly, and then marinate it with the marinade ingredients for about 15 minutes to allow the flavors to penetrate. 

3.Remove the black clay from the salted egg, rinse the shell, then beat it and separate the egg yolk from the egg white. Set aside. 

4.Put 1500 milliliters of water in a pot and bring it to a boil. 

add the mustard green stems, marinated pork slices, ginger slices, and salted egg yolk into the pot. Boil on high heat for about 10 minutes. 

5.Next, add the mustard green leaves and salted egg white into the pot and simmer for another 5 minutes. 

- Adjust the seasoning with a suitable amount of fine salt according to taste, and stir well before turning off the heat. 

清補涼
豬展一斤
生熟薏米30g
蓮子 30g
百合 30g
淮山 30g
玉竹 30g
茨實 30g

花生雞腳眉豆湯

雞腳十隻
蒜子十粒
陳皮一錢
花生四兩
豬骨十兩
眉豆四兩
紅棗12粒

青紅蘿蔔豬骨湯簡易食譜
Green radish and carrot bone soup

材料：
• 胡蘿蔔 2條carrot
• 青蘿蔔 1條 green radish
• 玉米 2條 corn
• 薑 2片 ginger
• 蜜棗 4粒 honey dates
• 南北杏 2TB almond
• 豬骨 1斤 pork bone
• 水 3L適量 water

做法：

• 將青蘿蔔和胡蘿蔔削皮後，洗淨切塊；玉米洗淨切塊。

• 準備一鍋水，煮滾後，於入豬骨，汆燙至變熟，撈起浮出的油脂和髒東西後，撈出豬骨。

• 將蜜棗和南北杏洗淨。

• 準備湯鍋，放入豬骨、切塊青蘿蔔和紅蘿蔔、玉米塊、蜜棗、薑片和南北杏，倒水蓋過材料，用大火煮滾後，轉小火煮2小時。最後加適量鹽調味，即可享用。

粟米椰菜花濃湯

材料（6人份）

椰菜花1個(1K)

粟米2根

洋蔥1個

橄欖油3湯匙

蔬菜高湯400毫升

水1L

杏仁奶400毫升

海鹽3茶匙

做法

1. 椰菜花切細棵洗淨；洋蔥切碎；粟米切出粒粒，保留粟米芯

2. 中火燒熱湯鍋，加2湯匙橄欖油，放入洋蔥炒4分鐘至逼出甜味。然後加入粟米及椰菜花，拌习。

3. 然後加入蔬菜煲湯及水 (可完全用水代替蔬菜高湯)，將粟米芯一併加入，煮12分鐘

4.湯煮了12分鐘後加入杏仁奶，續煮8分鐘

5.取出粟米芯，以手提攪拌器打至幼滑，需時約3-4分鐘