苦瓜鱼丸汤 *Bitter Gourd with Fishball Soup

我常和小华说我不是不爱吃鱼，是我不会吃鱼。10次吃鱼，肯定有8次被鱼骨刺喉咙或口腔的记录。如果是鱼片，我会夹很多片来吃；如果是整条鱼，我最多只夹鱼尾端及在鱼周边的肉吃而已。鱼腮附近我不会吃，也觉得特别腥。更别说叹鱼头，我根本不会明白好吃些什么。

要我吃鱼，行！只要是炸到整条脆脆的小鱼我就不怕了，因为可以一口咬碎吞到肚子里去！

除了没有鱼骨的鱼片，另一种方便吃鱼的方法就是吃鱼丸！我爱鱼丸的程度是那种爱到可以净把它当饭吃。DODO(大马出产的) 鱼丸是我在英国常买的牌子。虽然不能媲美pasar malam (夜市) 或巴杀里卖的鱼丸，但就像福建人常说的 “无鱼虾也好”，总好过没有鱼丸吃。

英国的鱼丸最便宜的10粒卖2.60-2.90 英镑。相比之下，我在pasar malam 买的西刀鱼丸、有大粒、有弹牙，才卖RM0.50一个(暂时这是我见到最贵的)。真爽！有便宜鱼丸吃！

天气热的时候，加上想和一碗美容养颜汤，可以试试这道简单的苦瓜汤！降火、去青春痘、清凉。。。来一碗吧！




食材：
西刀鱼丸..... 20-30粒 (数量可随性)
苦瓜..... 1/2 条
金针菇..... 1 包
水..... 2 碗
盐..... 适量
胡椒粉..... 适量

煮法：
1. 把半个苦瓜切开，去籽和中间海绵状的东西。洗净后切大概2-3mm的厚片。
2. 把苦瓜片进入盐水中。用轻柔的方式揉搓，可以把苦瓜的苦味减少。然后把苦瓜继续浸在盐水中，备用。
3. 把金针菇去尾后洗净，浸水备用。
4. 煮水，水滚后先开始煮鱼丸。鱼丸浮上水面就证明鱼丸已经熟了。
5. 然后加入苦瓜，用大火煮大概2-3分钟就好。
6. 加入盐和胡椒粉调味。
7. 最后加入金针菇，立刻用锅盖把锅子盖起来，然后熄火，让金针菇在热气中焖熟就行了。

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Ingredients:
20-30 fishballs
1/2 bitter gourd
1 pack of Enoki mushroom
2 bowls of water
salt
pepper

Instructions:
1. Cut bitter gourd into half, remove all the seeds. Wash and clean it, slice it into 2-3mm slices.
2. Soak bitter gourd in salt water, squeeze bitter gourd gentlely. This step is important to remove bitterness from bitter gourd. Continue to soak bitter gourd in salt water until before used.
3. Cut about 2-3 inches from the root part of Enoki mushroom. Clean the mushroom and soak in clean water until before used.
4. Boil the water, cook all the fishballs until they float on the surface of the water.
5. Drain bitter gourd and add in pan to cook with the fishballs for 2-3 minutes.
6. Add salt and pepper for favor.
7. Add Enoki mushroom, immediate put on the pan cover and off the stove. Serve after 5 minutes.

Sup Bunjut *Soup Spices

Sup bunjut is a Malay word that carries the meaning 'soup of spices'. You could simple find sup bunjut every where in Malaysia. Normally it is served with nasi ayam (chicken rice) and mee sup (soup noodle).

A few spices are used to make this soup: star anise, cinnamon, green cardamom and other ingredients such as ginger, shallot garlic and etc.You don't have to crack your head to search for all these spices. What you need to do is just go get Adabi Sup Bunjut in any of the local supermarket, or even grocery shop.

It tastes really good!



食材：
Adabi Sup Bunjut 料包..... 1 个
芫西........ 1 把
蒜米........ 2 汤匙
葱泥........ 2 汤匙
姜泥........ 1 汤匙
鸡肉........ 1/2 只
水............ 适量
胡椒粉.... 适量
盐............ 适量
炸葱........ 适量
食油........ 适量

准备：
1. 鸡肉切成块。
2. 芫西洗净后切碎，备用。

做法：
1. 锅烧热后，加入1-2汤匙的食油。然后再把蒜米、葱泥和姜泥顺秩序的加入炒开。
2. 加入热水，煮至水滚开。
3. 把Adabi Sup Bu jut 的料包加入，用中火煮1/2个钟。
4. 再把鸡块加入，先用大火煮10分钟，再转用慢火煮40分钟至1个钟。
5. 加盐调味。用餐前在汤里加入芫西、炸葱和少许的胡椒粉即可。

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Ingredients:
1 small packet of Adabi Sup Bunjut
chopped fresh coriander
2 tbsp finely chopped garlic
2 tbsp finely chopped shallot
1 tbsp finely chopped ginger
1/2 chicken, cut into bite-size pieces
water
pepper
salt
fried shallot
cooking oil

Directions:
1. Heat a big pot with 1-2 tbsp of cooking oil, add garlic, shallot and ginger to fry.
2. Add hot water.
3. Add Adabi Sup Bunjut and cook with medium-low heat for about 1/2 an hour.
4. Add chicken and cook with medium-high heat for 10 minutes. Tune to medium-low heat and cook for another 40 minute - 1 hour.
5. Add some salt. Also add pepper，fried shallot and fresh coriander before served.

咸菜豆腐汤 *Salted Vege with Toufu Soup

食材：

排骨...... 适量

豆腐...... 1 包(切方块)

咸菜...... 1 包(200克)

胡椒粉.. 适量

盐.......... 适量

做法：

1. 煮烧水，先把排骨给烫过。

2. 再煮另一锅水，先焖排骨20分钟，加入咸菜再焖至排骨软化为止。

3. 豆腐是等汤水要熬好才加入煮一会。

4. 加少许盐调味即可。

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Ingredients:

pork ribs

1 block of toufu/bean curd

200g salted vege

pepper

salt

Directions:

1. Boil hot water, pour on pork rib to stop bone marrow from leaking.

2. Boil another pot of water, simmer pork rib with medium-high heat for 20 minutes. Add salted vege to cook until pork rib is soften.

3. Add toufu/bean curd to cook for a while.

4. Add salt to add flavor.

玉粟蜀汤 *Corn Soup

食材：

玉粟蜀........ 1 条(切节)

葱菜............ 1 棵(切粒)

红萝卜........ 1 条(切粒)

大葱............ 1/2 粒(切片)

瘦肉/排骨.. 适量

胡椒粉........ 适量

盐................ 适量

鸡精粉........ 适量

清水............ 适量

做法：

1. 猪肉腌上胡椒粉及盐。

2. 煮了开水后，先煮玉粟蜀和红萝卜。

3. 玉粟蜀和红萝卜软化后，把猪肉放到锅里煮。如果是采用排骨，就得先用热水烫过排骨，再把排骨放到热水里用大火煲大概半个钟，再把玉粟蜀和红萝卜加入一起煲至排骨和红萝卜软化。

4. 加上适量的盐和鸡精粉调味，熄火。上桌前洒入一些葱菜和胡椒粉即可。

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Ingredients:

1 sweet corn, cut into 3 or 4

1 spring onion, chopped

1 carrot, cut into bite-sized pieces

1 onion, cut into bite-sized pieces

pork tenderloin/pork ribs

pepper

salt

chicken stock

water

Directions:

1. Marinate pork with pepper and salt.

2. Boil water, cook sweet corn and carrot first.

3. Once sweet corn and carrot are soften, add sliced pork tenderloin to cook. If you choose to cook with pork ribs, firstly pour hot water on pork ribs to stop bone marrow from leaking. Then add pork ribs in boiling water to cook with medium-high temperature for about 30 minutes. Add carrot and sweet corn to simmer until carrot and pork ribs are soften.

4. Add salt and a little bit of chicken stock to add flavor. Sprinkle some chopped spring onion and pepper on top before served.

肉骨茶 *Bak Kut Teh (Chinese Herbal Soup)

Best served with garlic-chilli and vege.

食材：

排骨............... 1 大腕

瘦肉............... 1 大腕

蒜头............... 2 粒(不用去皮也可以)

当归片........... 4-5 片

八角............... 2-3 粒

玉竹............... 1/2 碗

蚝油............... 2 汤匙

酱油............... 2 汤匙

晒油............... 1 汤匙

胡椒粉........... 适量

A1肉骨茶..... 1 包(里都有两包，用一包就好)

清水............... 大量

盐................... 适量

白菜............... 适量

豆干............... 适量

金针菇........... 1 包

准备：

1. 先用热水烫排骨，把骨髓烫熟，这样才不会把汤弄到有骨髓渣。

2. 瘦肉切粒，腌盐及胡椒粉。

3. 当归、蒜头、玉竹和八角洗净，备用。

4. 白菜洗净后切段，豆干切条状，金针菇去脚、浸水。全备用。

做法：

1. 煮开水，开水滚后加入排骨、瘦肉、当归、玉竹、蒜头、八角和A1肉骨茶包。从大火转至中火，煮至排骨肉和瘦肉软化为止。

2. 加入蚝油、酱油、晒油调味及调汤色。

3. 上锅前熄火，然后加豆干、包菜和金针菇入锅，上盖焖一焖熟就行了。

4. 加入少量胡椒粉即可。

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Ingredients:

1 bowl pork ribs

1 bowl pork tendeloin

2 whole garlic (can cook with or without skin)

4-5 slices Chinese herbs Dong Gui

2-3 3 star anise

1/2 bowl Chinese herbs Yuzhu

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp caremel sauce/dark soy sauce

pepper

1 small bag A1 Bak Kut Teh

water

salt

Chinese cabbage, cut into bite-sized

bean curd, sliced

1 packet Enoki mushroom

Preparations:

1. Pour hot water on pork ribs to stop bone marrow from leaking.

2. Diced pork tenderloin, marinate with pepper and salt.

3. Remove the bottom part of Enoki mushroom, immerse in cold water for use.

Directions:

1. Boil water, add pork ribs, pork tenderloin, Dong Gui, Yuzhu, garlic, 3 star anise and A1 Bak Kut Teh herbal bag to cook until pork is soften.

2. Add oyster sauce, soy sauce and caremel sauce/dark soy sauce for flavor.

3. Off the gas, add bean curd, Chinese cabbage and Enoki mushroom, then close the pot for about 3-5 minutes to make sure all the ingredients are heated and cooked.

4. Add some pepper before served.

黑木耳黑胡椒汤 *Black Fungus with Black Pepper Soup

食材：

黑木耳......... 1 碗(小片、双面黑的那种)

鸡蛋............. 1 粒

瘦肉/排骨... 适量

盐................. 适量

黑胡椒粒..... 适量

蜀粉............. 适量

做法：

1. 黑木耳浸水，等它发大软化后，去硬块，洗净。

2. 蛋打花，加入少许盐。

3. 猪肉切片，腌胡椒粉、盐和蜀粉。如果使用排骨，只需要腌盐和胡椒粉。

4. 水煮滚后，先煲黑木耳至软化。过后再加入猪肉和打碎的胡椒粒。如果是使用排骨，先把排骨焖软，再把黑木耳加入焖至软化。

5. 加盐调味。

6. 开大火至汤水滚开。一边搅汤，一边把蛋花慢慢倒到锅里即可。

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Ingredients:

1 bowl black fungus (double-sided are in black)

1 chicken egg

pork/pork rib

salt

black pepper，crushed

corn flour

Directions:

1. Immerse black fungus in water until it expends. Remove the harden part and clean it.

2. Stir egg and add a little bit of salt.

3. Cut pork into slices and marinate with salt, pepper and corn flour. For pork rib, marinate with salt and pepper will do.

4. Boil a pot of water, add black fungus to cook until soften. Add pork and crushed pepper. If pork rib is used, simmer pork rib in boiling water until soften, then only add black fungus to cook until soften.

5. Add salt to add flavor.

6. Pour egg in the pot while stiring the boiling soup.

姜酒鸡 *Ginger, Rice Wine and Chicken Soup

食材：

全鸡腿肉...... 3支

当归.............. 3 大片

枸子.............. 1/2 碗

姜.................. 1 大块(切薄片)

绍兴酒.......... 2-3 瓶盖

玉蜀黍粉...... 1/2 汤匙

盐.................. 适量

清水

食油.............. 1 汤匙

做法：

1. 鸡肉洗净后，腌盐和蜀粉。

2. 热油后，先爆香姜片。然后加滚水，再加入当归和枸子，煮40分钟。

3. 加入鸡腿，慢火煮至鸡肉熟软。

4. 上锅之前加盐和再加3瓶盖的昭兴酒即可。

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Ingredients:

3 whole chicken tights

3 slices Chinese herbs Dong Gui

1/2 bowl ghoji cherry

ginger, cut into thin slices

2-3 bottle cap rice wine (brown)

1/2 tbsp corn flour

salt

water

1 tbsp cooking oil

Directions:

1. Marinate chicken tights with salt and corn flour.

2. Heat the wok with 1 tbsp of cooking oil, stir fried ginger until it turn brown. Add boiling water, ghoji cherry and Dong Gui to simmer for at least 40 minutes.

3. Add chicken and cook with medium-low heat until chicken is soften.

4. Add rice wine into the soup before done.

四川菜番茄汤 *Si Chuan Preserved Vege with Tomato Soup

食材：

西川菜...... 1 粒

红番茄...... 2 粒

猪肉.......... 适量

清水.......... 适量

胡椒粉...... 适量

盐.............. 适量

做法：

1. 四川菜切片，先浸水去咸。

2. 红番茄切块，每一粒切成6大片。

3. 猪肉切片，腌胡椒粉和盐。

4. 水煮滚后，先煮四川菜半个钟，再加猪肉，煮至猪肉软化为止。

5. 加入番茄再煮5分钟。

6. 汤里加适量的胡椒粉和盐巴调味即可。

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Ingredients:

1 Si Chuan preserved vege

2 tomato

pork

water

pepper

salt

Directions:

1. Si Chuan preserved vege cut into slices. Immerse with water to remove saltiness.

2. Cut each tomato into 6 pieces.

3. Cut pork into slices and marinate with pepper and salt.

4. Boil the water, simmer Si Chuan preserved vege with water for at least 1/2 an hour before adding pork into the pot. Then add pork to simmer until pork is soften.

5. Add tomato and cook for another 5 minutes. Add salt and pepper for flavor.

羊参须汤 *Ginseng Soup

食材：
全鸡腿..... 2 支(每一支切成2-3节)
红枣......... 8-10 粒(去籽)
羊参须..... 1 小把
清水......... 适量
胡椒粉..... 适量
盐............. 适量

做法：
1. 鸡腿切块后，腌胡椒粉和盐。
2. 煮滚清水，先炖羊参须和红枣。最少得炖30-45分钟以上。
3. 然后才把鸡腿放到药汤里再炖至鸡肉软化。
4. 加盐调味即可。

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Ingredients:
2-3 whole chicken tight (each cut into 2-3 smaller pieces)
8-10 seedless red dates
ginseng
water
pepper
salt

Directions:
1. Marinate chicken with salt and pepper.
2. Boil the water, simmer ginseng and red dates for at least 30-45 minutes.
3. Then add chicken to simmer until it is soften.
4. Add salt before done.

胡椒猪肚汤 *Stomach & Pepper Soup

食材：

猪肚............ 1 粒

白菜............ 4-5片

胡椒粒........ 1 汤匙(打爆)

瘦肉/排骨.. 适量

盐................ 适量

清水............ 适量

做法：

1. 准备好了的猪肚切片。

2. 煮开水，把猪肚、瘦肉/排骨和胡椒粒放到锅里慢炖2个小时。如果是用排骨的话，建议先用热水窜烫，把骨髓锁定了再拿去煮汤。

3. 猪肚和猪肉/排骨肉软开后，再把白菜放到锅里煮2分钟。

4. 加盐调味即可。

清洗猪肚的方法：

1. 最好是买清理过、包装冷冻的猪肚。

2. 把猪肚翻反，用刀子把猪肚上面的粘液刮净。

3. 刮净后，再用粗盐用力的刷洗猪肚的两面。

4. 可以再用柠檬用力洗刷猪肚(选择性)。

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Ingredients:

1 pig stomach

4-5 leafs Chinese cabbage, cut into bite-size pieces

1 tbsp crushed pepper

pork/ pork ribs

salt

water

Directions:

1. Get the stomach clean and cut into slices.

2. Boil the water, add stomach, pork/ pork ribs and pepper. Use medium-low heat to simmer for 2 hours. Suggestion: If you are cooking pork ribs, pour hot water on it to stop bone marrow from leaking before start cooking in the pot.

3. Once stomach and pork/ pork ribs are soften, add Chinese cabbage to cook for 2 minutes.

4. Add salt for flavor.

How to clean the stomach:

1. It's recomended to buy cleaned and cold storage pig stomach.

2. Turn stomach to the inner side. Use knife to scratch on the surface to remove the sticky liquid on stomach.

3. After the sticky liquid is removed, rubbing the stomach with sea salt. Both sides of stomah should be cleaned and wash with salt.

4. Use lemon to rub on the surface of stomach (recomended, but not neccesary).

云屯菜汤 *Dumpling Soup

食材：

猪肉碎...... 200g

云屯皮...... 1 包

白菜.......... 3-4 片

蒜米.......... 1 汤匙

小葱.......... 6-7 颗

鸡精块...... 1/2 块

玉蜀黍粉.. 1/2 茶匙

盐.............. 适量

胡椒粉...... 适量

清水.......... 适量

准备：

1. 小葱切薄片，然后那去炸成炸葱。

2. 白菜切块。

做法：

1. 猪肉碎腌上胡椒粉、蒜米、炸葱、盐和蜀粉，然后调匀。

2. 用云屯皮把调好味的猪肉一粒粒的包扎起来。

3. 煮开水，先把鸡精块放到开水里。谁滚了，再把云屯一粒粒的放到开水中。把全部云屯放进滚水中煮后，转中-小火。

4. 熟了的云屯会浮在水面上。云屯一浮起来后，立刻把白菜放到锅里煮1-2分钟。

5. 加盐调味。可以在汤里加上一些切碎的葱菜或炸葱即可。

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Ingredients:

200g minced pork

1 pack dumpling pastry

3-4 leafs Chinese cabbage

1 tbsp finely chopped garlic

6-7 shaallots

1/2 chicken cube

1/2 teasp corn flour

salt

pepper

water

Preparation:

1. Skinned and cut shallots into slices. Deep fried shallot until it turns to be brownish in color.

2. Cut Chinese cabbage into bite-sized.

Directions:

1. Marinate minced pork with pepper, garlic, fried shallot, salt and corn flour. Mix until even.

2. Put some pork into dumpling pastry and press dumpling pastry to make sure pork won't be loosen from the dumpling pastry while cook.

3. Boil water, add chicken cube into the boiling water. Put dumpling into the boiling water one by one. Turn to medium-low heat.

4. Once dumpling is floating on the surface of the soup, it means it is cooked. Quickly add Chinese cabbage to cook for another 1-2 minutes until Chinese cabbage is soften.

5. Add salt for flavor before serve. You may add some finely cut raw spring onion and fried shallot into the soup to make it more tasty.

ABC汤 *Vegetables Soup

通常煮汤的话，我喜欢浓浓的汤。记得以前喝过housemate煮的ABC汤，水多料少，没什么尝到蔬菜的那种自然甜的美味，我不是怎么爱喝！


煲这汤，我最爱方很多很多马铃薯了，因为马铃薯很甜，而且可以代饭。这样一来，我就不用吃饭单喝汤汁汤料就饱了。


记得当讲师那时候工作都很忙。一回到家里就得改考卷，读书。说真的，当学生时读的书都没当了讲师时读得多！忙又忙，那时候一条人又懒得出去打包，很多时候都是煮这汤喝当一餐。不错啦！即简单，又好吃，把统统的料切好后丢下锅里煮就好，麻烦只在于要顾火而已啦！营养懒人一餐。。。





食材：

马铃薯............. 2 粒(去皮切块)
红萝卜............. 2 条(去皮切块)
大葱................. 1 粒(去皮切片)
红蕃茄............. 2 粒(切片)
西川菜............. 1/2 粒(切片)
猪肉/江鱼仔... 适量(切片)
盐..................... 适量
清水................. 大量
胡椒粉............. 适量
鸡精块............. 1/2 片(同常我没用)


做法：
1. 猪肉切片后腌胡椒粉和盐。如果是选择用江鱼仔，把洗净的江鱼仔去骨。
2. 先熬滚清水，水煮滚后，加入猪肉/ 江鱼仔。
3. 先加红萝卜、马铃薯和四川菜大火焖，当两者都煮软了，加入番茄及大葱，转小火。
4. 起锅前加上盐和胡椒粉（如需要可加上鸡精粉）即可。


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Ingredients:
2 potatos, skinned and cut into cube
2 carrots, skinned and cut into cube
1 onion, skinned and cut into slices
2 tomatos, cut into slices
1/2 Si Chuan's preserved vege, cut into slices
pork or anjovis
salt
water
pepper
1/2 cube chicken stock (obtional)


Directions:
1. Marinate pork with pepper and salt. If one choose to use anjovis, make sure all bones are cleaned from anjovis before use.
2. Boil water and cook pork/anjovis.
3. Later, add in carrots, potatos and Si Chuan's vege to cook with medium-high heat. Cook until carrots and potatos are soften. Then add in tomatos and onion, cook with medium-low heat.
4. Add pepper and chicken stock/salt before serve.

枸子药材汤 *Chinese Herbal Soup

以前，喝这道药汤是每个礼拜的事。每一回喝了这一道汤，那一晚肯定会整身热到难眠。严重的话，有时候第二天起来后发热，声音也沙哑了。后来自己搬出来住后，只有一个月煲一次这汤来补补身。自己煮的，当然没妈咪那么重手，当归放少了。所以身体是属于热底的朋友，少喝为妙，要不就煮的时候减少当归的份量。

想对自己好一点的女人，煲这道汤来补补身吧！当归有帮助血液循环的效果，枸子补眼睛，红枣补血气。不用化妆，脸看起来也会红润润。。想要吗？丢掉你的画妆品吧！因为这才是最好最健康的彩装！

食材：

鸡肉............ 1/2 只鸡

枸仔............ 1/2 碗
红枣............ 10-15 粒 (去籽)
当归............ 4-6 片
玉竹............ 一把
酱油............ 适量
盐................ 适量

做法：
1. 鸡抹上盐。
2. 煮滚清水后，先把当归、玉竹、红枣和枸子放下去煮15-20分钟。
3. 再把鸡肉放到锅里。
4. 先开大火，后小火炖至鸡肉变嫩为此。
5. 加上酱油或盐调味便可。

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Ingredients:
1/2 chicken
1/2 bowl ghoji cherry
10-15 red dates (seedless)
4-6 Chinese herbs Dong Gui
Some Chinese herbs Yuzhu
soy saurce
salt

Directions:
1. Marinate chicken with salt.
2. Boil Chinese herbs DongGui and Yuzhu, red dates and ghoji cherry for 15-20 minutes.
3. Add chicken in (2).
4. Boil until chicken is soften.
5. Add soy saurce or salt for flavor.

番茄猪肉汤 *Pork Tomato Soup

小时候我们姐弟们都不爱吃菜，蕃茄也不吃。为了增添我们身体里的营养，妈咪想了这一道甜甜的蕃茄猪肉汁给我们配饭。




食材：
红蕃茄...... 5-6 粒
蒜米.......... 1 1/2 汤匙
猪绞肉...... 200g
清水.......... 适量
糖.............. 1 汤匙
盐.............. 适量
玉蜀黍粉.. 适量

做法：
1. 蕃茄切成一片片。不喜欢吃番茄皮的，可以先去皮。
2. 把1/2 汤匙蒜米和玉蜀黍粉加入猪绞肉里调匀，然后加上加上适量的盐调味。
3. 先把蒜米炒香，再炒猪绞肉。炒猪绞肉时不要一把猪肉放进锅里就一直翻。最好是等一面煮熟了才翻另一面。这样可以把猪肉汁留在猪肉里头。
4. 加水入(3)，再加番茄煮烂为此。
5. 加入一些盐及糖即可。

番茄去皮的方法：
1. 煮滚一锅的水，把洗净的整颗番茄放到热水中煮大概3分钟。
2. 把番茄捞起，立刻进入冷水中。
3. 轻轻的在番茄上用刀划上一横，随着裂口处一拉，整个番茄就很快脱皮。

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Ingrdients:
5-6 tomatos
1 1/2 tbsp chopped garlic
200g minced pork
water
1 tbsp sugar
salt
corn flour

Directions:
1. Cut tomato into smaller size. (skinned tomato is optional)
2. Add 1/2 tbsp garlic, corn flour and salt to minced pork.
3. Heat the wok stir fried garlic, then follow by minced pork.
4. Add water and tomato. Cook until tomato is mashed.
5. Add sugar and salt before it is done.

How to remove tomato's skin?
1. Cook tomato in boiling water for about 3 minutes.
2. Drain the pot, replace with cold water and immerse tomato for a while.
3. Cut a line on tomato. Tomato's skin could be pulled off easily from the cut.

红枣冬瓜排骨汤 *Winter Melon Soup With Dates and Ghoji Cherry

这是一道清淡补身的营养汤
基本上是自己调配出来的一道美味佳肴

甜甜的红枣
甘甜枪眼的枸子
加上排骨熬出来的高汤及软棉棉的冬瓜
哇！真的好棒哦！
通常我都没怎么调味，那汤头就已经很够味了！

听说，去籽的红枣吃了可避免身体发热气
如果不爱吃排骨
可用鸡肉熬这道汤

比较重口味的朋友
你不妨可以加入一些鱿鱼干熬这道汤
味道更鲜甜呢！




食材：
冬瓜....... 1/4 粒（切块）
红枣....... 1/3 碗（去籽）
枸子....... 1/2 碗
排骨....... 适量（通常我都用10~12条排骨，长度平均4寸左右。可以用鸡肉。）
鱿鱼干... 适量（大概一个手掌那么大）
胡椒粉... 少量
盐........... 适量（我通常没加，加也只加一点点）

做法：
1. 先用盐和胡椒粉腌排骨。
2. 红枣和枸子浸水至软。
3. 把洗好的鱿鱼干去皮，然后在干锅里炒至干水，再切成条状。
4. 用滚水淋在排骨上，再以高温度煮10分钟。过后把水倒掉，再加入新的滚水煮排骨。这样可以避免骨髓流入汤内。
5. 加入红枣、枸子、鱿鱼干和排骨一起煮大概45分钟。
6. 加入冬瓜。再用慢火煮至排骨肉软化为此。
7. 可以加入少许盐调味。

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Ingredients:
1/4 winter melon, diced
1/3 rice bowl of dried Chinese dates (seedless)
1/2 rice bowl of dried fructus lycii chinensismeaty/ ghoji cherry
pork ribs (can replace with chicken)
dried squid (about the size of a palm)
pepper
salt

Directions:
1. Marinate pork ribs with pepper and salt.
2. Soften dried Chinese dates and dried fructus lycii chinensis/ghoji cherry in water.
3. Wash dried squid, pell off the skin and fried in pans until the moistures dries out. Then cut dried squid into slices.
4. Pour hot water on pork ribs and cook with high temperature for about 10 minutes. By doing this, you could stop bone marrow from expelling.
5. Put pork ribs, dried squid, dried Chinese dates and dried fructus lycii chinensis/ghoji cherry in another pot of boiling water. Boil with high temperature for 45 minutes.
6. Add winter melon to boil. Lower the temperatere and cook until pork ribs and winter melon are soften.
7. Add salt for flavor.