莲藕花生粉葛汤 Lotus Root Soup with Peanuts & Kudzu Root

加入粉葛熬煮过的花生莲藕汤，烫头浓郁，好滋味又营养价值高！来来来，多喝两碗！

分量：4-5人份
需时：2-3小时

材料：
莲藕 – 1公斤 (2段）
粉葛 – 800克
花生 – 100 克
猪尾骨 – 500克
去籽红枣 – 5粒
鱿鱼干 – 2小片
蚝士 – 2粒 (中型的）
水 – 3500毫升
盐 – 1茶匙 (调至自己喜好）

准备功夫：
1. 将猪尾骨洗净，川烫，沥干
2. 莲藕刮皮，洗净，切片
3. 粉葛去皮，洗净，切片

做法：
1. 煮沸3500毫升水
2. 下全部材料（盐除外），盖好中小火熬2个小时
3. 下盐调味
4. 熄火，上桌

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⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Lotus Root Soup with Peanuts & Kudzu Root 莲藕花生粉葛汤

Recipe by Nanyang Kitchen 南洋小厨Course: SoupsCuisine: Chinese

Servings

4

servings

Cooking time

3

hours 

I always save the best for last but I can’t decide whether should it be lotus root, kudzu root or peanuts?

Ingredients

• 1kg lotus root

• 800g kudzu root

• 100g peanuts

• 500g 猪尾骨 (blanch & rinse it)

• 5 red dates with seeds removed

• 2pc dried squid

• 2 dried oyster (mid size)

• 3500ml water

• 1tsp salt (to your own preference)

Instructions

• Preparations:
• Wash porktail bone, blanch & rinse it
• Wash lotus root, peel off skin, cut it
• Wash kudzu root, peel off skin, cut it
• Steps:
• Boil 3500ml of water
• Add in all ingredients except salt, cover the pot and boil it with medium-low heat for 2 hours
• Add in salt
• Turn off the gas, done!

Recipe Video

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