關於 粉葛湯 ，我們在網路上蒐集到這些相關的討論、資訊與評價

女士們注意💪時令湯水😋 莧菜根粉葛湯 清熱/去濕/消炎👇 https://youtu.be/Wk3z50whE2E
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星星師傅

【養生靚湯】風濕不是老人家的專利

⭐不少年輕人都有風濕問題
⭐一返風落雨就嗌救命
#星期五湯水

風濕發作？
粉葛湯紓緩腰痠骨痛
春天到了，朋友慨嘆他又可以報天氣，因為每逢陰雨天，他的腰痛就會加劇。為甚麼風濕患者有這項「特異功能」？「風濕」指風邪與濕邪，陰雨天風邪及濕邪之氣較盛，會使經絡氣血受阻，疼痛加重。中醫理論認為春氣通肝，而肝主筋，很多人的舊患傷痛都特別容易於春天發作。如果你在春天感到無精神、腰痠骨痛、胃口變差，很大可能受到春困的影響，可適量飲用粉葛湯，粉葛有生津解渴、舒筋活絡的功效，湯料不妨加入健脾祛濕功效的食材，例如赤小豆、眉豆，以帶走體內多餘水份，令身體回復一身清爽。

食材小貼士：
粉葛性寒，有解肌退熱、生津解渴、舒筋活絡功效。

粉葛粟米赤小豆湯
功效：清熱利濕，紓緩四肢困倦、項背痠痛、無胃口等症狀。
材料：粉葛1個、粟米連鬚2根、赤小豆40克、眉豆30克、陳皮1角、蜜棗2枚、黃豆30克、生薑2片
做法：
1. 所有材料洗淨，粉葛去皮切塊；粟米去衣留鬚切段。
2. 鍋中加入2500毫升水，放入全部材料，武火煮至水滾，調文火煮2小時，最後下鹽調味即可。

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Drink arrowroot soup to relieve lower back pain and soreness

Spring has arrived, and my friend complained that his body could literally ‘tell the weather of the day’. This is because on rainy days, he will experience backache. Why would individuals who suffer from arthritis possess this kind of ‘supernatural’ ability?

Wind-dampness refers to both pathogenic factors of the wind and dampness. On rainy days, both pathogenic factors will become more abundant, stagnating the qi and the blood in the Meridians, hence aggravating the pain.

Chinese Medicine theories opine that the qi during spring connects with the liver, and the liver guards the tendons. Therefore, the spring season can easily trigger our old injuries. If you feel restless, have pain and soreness on your lower back and bones, and experience appetite loss, most probably they are associated with spring fatigue.

Try consuming an appropriate amount of arrowroot soup. Arrowroot can quench one’s thirst, induce saliva production, relieve the tendons, and invigorate the meridians. You can also add ingredients that can strengthen the spleen and eliminate dampness from the body. Rice beans and black-eyed pea are among the ingredients that can get rid of excess water from the body, hence keeping the body fresh and relaxed.

Tip on the ingredients:
Kudzu is cold in nature, can dispel heat, promote fluid production and relieve thirst, loosen tight tendons.

Kudzu and Corn soup with Rice beans
Effects: Clears heat and promotes diuresis. Relieves tired limbs, sore back and lack of appetite.
Ingredients: 1 kudzu, 2 corn(with silk), 40g rice bean, 30g black-eyed pea, 1 dried citrus peel, 2 candied dates, 30g soya bean, 2 slices ginger
1. Rinse all ingredients thoroughly. Cut the peeled kudzu into pieces. Remove husks from corn and cut into pieces.
2. Combine all ingredients with 2500ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 2 hours. Add salt to taste.

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素湯~土伏苓牛大力粉葛湯
https://kitva95.blogspot.com/2021/03/blog-post_14.html

#土伏苓 #牛大力 #粉葛 #紅蘿蔔 #粟米 #栗子 #赤小豆扁豆 #花豆

#陳皮 #素湯 #湯羹 #清熱毒 #袪濕 #排毒利尿 #抗疫 #食譜

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⬇️⬇️English recipe follows⬇️⬇️
高速煲粉葛赤小豆扁豆石鰍魚湯

材料：
粉葛1斤半
赤小豆、扁豆各4兩
排骨1斤
石鰍魚1斤
薑1舊

處理：
1. 赤小豆，放碗中，清水浸。
扁豆，放碗中，清水浸。
2. 石鰍魚，清水洗乾淨。
3. 排骨，大火在鑊中煲滾1鑊水，出水3分鐘，清水洗乾淨。
4. 粉葛，去皮，切細舊。
5. 薑，清水洗淨，連皮切片。

烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 爆香薑。
3. 放石鰍魚，轉中火煎透。
4. 赤小豆、扁豆已浸了幾分鐘，擎乾水，清水沖洗乾淨。
5. 魚已煎了3分鐘，反轉繼續煎。
6. 排骨、赤小豆、扁豆及粉葛，放入煲內。
7. 放石鰍魚落煲。
8. 加入水3升。
9. 用“濃香煲湯”功能煲，煲40分鐘。
10. 完成，可享用。

Kudzu root with Adzuki bean and flathead fish soup with high speed cooker

Ingredients:
Kudzu root 1.5 catty
Adzuki l beans 8 taels
Pork ribs 1 catty
Flathead fish 1 catty
Ginger 1 No.

Preparation:
1. Adzuki beans, put in a bowl, soak in tap water.
2. Flathead fish, rinse with tap water.
3. Pork ribs, heat up a wok of water at high flame, soak for 3 minutes. Rinse thoroughly.
4. Kudzu root, get it peeled. Cut in small pieces.
5. Ginger, get it rinsed, slice with its skin.

Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Fry ginger well.
3. Put flathead fish, turn to medium flame and fry well.
4. Adzuki beans, has been soaked in tap water for several minutes, hang dry, rinse thoroughly.
5. Fish has been fried for 3 minutes, flip over and continue frying.
6. Pork ribs, Adzuki beans and Kudzu root, put in pot.
7. Put fish into pot.
8. Put water 3L.
9. Use “porridge/soup” function, cook for 40 minutes.
10. Complete. Serve.

?煲粉葛湯 重點?
1. 買粉葛 盡量買未劈開 擔保新鮮

2.煲粉葛湯 粉葛.赤小豆,扁豆
要足夠份量 粉葛湯先清甜

3,用明火煲粉葛湯,最少都要煲
兩小時,再需要焗一兩小時
粉葛,豆類,味道先出

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