最近和好久不見的老同學又連絡上，心情特別興奮，腦子裡不停出現過往的點點滴滴，那些清澀單純無憂無慮的時光好像才是昨天的事。
口感鬆化的菱角和排骨一起慢火燉煮，熬出來的湯汁清香甘美，讓人隨時都想來一碗! 菱角營養高熱量又比白飯低，不妨偶而把它當成主食和飯、麵做替換讓飲食更多元。
菱角排骨湯 Water chestnuts and ribs soup
材料
排骨400克(川燙瀝乾)
菱角300克(去皮)
胡蘿蔔100克(切角)
蜜棗2顆(浸泡熱水1分鐘)
水約3500~4000毫升
鹽適量
Ingredients:
Ribs 400 g (blanch and drained)
Water chestnuts 300 g (peeled)
Carrot 100 g
2 of honey sweet dates ( in hot water for 1 minute)
About 3500 to 4000 ml of water
Salt to taste
做法:
全部材料放進湯鍋煮滾後轉小火加蓋熬煮1.5小時以適量鹽調味即可。
Method:
All the ingredients into the pot and bring to boil, turn to low heat cover and stew for 1.5 hours. Add salt to taste.
All the ingredients into the pot and bring to boil, turn to low heat cover and stew for 1.5 hours. Add salt to taste.