Tag Archives: 湯水食譜

Chinese Soup Recipe:Potato with Tomato Soup



 Potato  900g
 Carrot  about 150g
 Pork (Lean meat)  300g
 Tomato  300g
 Ginger  1 slice (pounded)
 Oil  1/2 tbsp
 Salt  for seasoning


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1. Peel and rinse the potato (900g). Cut it into pieces

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2. Peel and cut the carrot into pieces (about 150g)

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3.  Pork (lean meat) 300g. Cut it into pieces. Transfer pork into water. Bring water to boil for 1 minute.

rinse the pork after 1 minute. Dish it up and set aside

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4. Tomato(300g), rinse and cut it into pieces

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5. Add 12 cups of Water, Potato, Carrot, Pork, Tomato, pounded Ginger, 1/2 tbsp of oil. Cover it, bring water to boil over high heat. Then, cook over slow heat for 1.5 hour.

after 1.5 hour, season it with salt, Serve!


Chinese Recipe: Watercress Soup with Fish paste



 Watercress :   900 g
 Dace fillet (Mud Carp fish):   400 g
 Dried Shrimps (Soaked) :   30 g
 Spring Onion (Chopped) :   2 sprigs
 Water Chestnut (Chopped) :   2 pcs
 Salt :   1/2 tsp
 White pepper :   pinch
 Water :   2 tbsp (for fish),9 cups(for soup)
 Oil :   1 tbsp



2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.

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3.  Peeled, Rinse and Chop the Water Chestnut (2 pcs)


4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.


Chinese Recipe: Lotus Root with Pork, Pork Liver and Octopus Soup



 Lotus Root  1.2 kg
 Dried Octopus  2pcs / 150g
 Pork (Lean meat)  600g
 Pork Liver  150g
 Water  12 cups
 Salt  Seasoning


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1. Peeling Lotus Root (1.2 kg). Remove both ends of Lotus Root. Rinse it, then put it into Slow cooker.

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2.  Dried Octopus (2pcs, about 150 g). Soak the Octopus to soft (about 30 mins).  Wash and remove the skin of Octopus.

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3.  Pork (Lean meat) : 600 g,  Pork Liver : 150 g

Put the Pork and Liver into water. Bring water to boil. Boil it for 2 mins. After boiling for 2 mins, transfer the pork and liver to slow cooker

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4.  add the Octopus,  add about 12 cups of boiling water to cover the ingredients

Bring water to boil. Then, switch it to slow heat and cook for 2.5 hours.



Chinese Soup Recipe : Sugarcane with Imperata Rhizoma, Carrot and Water chestnut Soup

 Sugarcane  170 g
 Imperata Rhizoma  40 g
 Carrot  900 g
 Water chestnut  150 g
 Pork (Lean Meat)
 200 g
 Dried Tangerine peel
 1 piece
 Water  10 cups



1. Rinse Dried Tangerine peel. Peel and cut Carrot and  Water chestnuts into chunks. Rinse and cut Sugarcane and Imperatae Rhizomea into sections.


2. Put the pork into boiling water for a minute. Then, drain.


3. Add 10 cups of water  and all ingredients into a pot. Cover the lid and bring water to boil over high heat. Then, cook over slow heat for 3 hours. In the meantime, refill water to keep water level.

4. Season it with Salt.

5. Serve!