山藥排骨湯【Chinese Yam Pork Rib Soup】(Scroll for English Recipe)

Описание: 就是那一鍋家常到不行，
但你回家會想要喝到的熱湯。

食材
• 山藥 500g（去皮切滾刀塊）
• 排骨 250g
• 玉米 1根（切段）
• 胡蘿蔔 1根（滾刀切塊）

調味
• 鹽巴 少許

作法步驟
1. 川燙排骨：排骨入滾水川燙 2–3 分鐘，撇去血水與雜質，洗淨備用。
2. 煮高湯：鍋中加入排骨與胡蘿蔔，加水至蓋過食材，大火煮滾後轉小火燉煮約 40 分鐘。
3. 加入玉米：加入玉米段，繼續小火煮 20 分鐘。
4. 加入山藥：最後放入山藥塊，繼續煮 20–30 分鐘至山藥軟嫩即可。
5. 調味：起鍋前依口味加入少許鹽調整。

小撇步
★ 山藥切好後可泡水備用，水中加少許醋可防止氧化變黃。
★ 山藥最後加入，避免久煮化爛影響口感。


Chinese Yam Pork Rib Soup
Ingredients
• Chinese yam 500g (peeled and cut into chunks)
• Pork ribs 250g
• Corn 1 cob (cut into sections)
• Carrot 1 (cut into chunks)

Seasoning
• Salt

Instructions
1. Blanch the ribs: Put the ribs into boiling water for 2–3 minutes. Skim off blood and impurities, then rinse and set aside.
2. Make the soup base: In a pot, add the ribs and carrots. Pour in water until it just covers the ingredients. Bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes.
3. Add corn: Add the corn sections and continue simmering over low heat for 20 minutes.
4. Add Chinese yam: Finally, add the yam chunks and cook for another 20–30 minutes until tender.
5. Season: Adjust with a pinch of salt to taste before serving.

Tips
★ After cutting, soak the Chinese yam in water with a little vinegar to prevent discoloration.
★ Add the yam last to avoid overcooking and maintain its texture.

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