Tai Chi Soup

太極羹

Ingredients 材料 :

Spinach 2 small bowls 波菜 2小碗
Tremella 1 small bowl 銀耳 1小碗
Chopped pumpkin 1 small bowl 南瓜粒 1小碗
Mama squash Half of squash 媽媽南瓜 半個
Corn kernels 1 small bowl 玉米粒 1小碗

Seasoning 調味料 :

Sesame oil 1 teaspoon 麻油 1茶匙
Ground pepper Small amount 胡椒粉 少許
Salt Small amount 鹽 少許
Corn starch Small amount 鷹粟粉 少許

Cooking Method 做法 :

1. Finely chop the tremella and pumpkin, and cut half of the pumpkin into slices. Steam for 15 minutes. Put pumpkin slices into a blender and add two bowls of water. Blend until smooth, then set aside.
   銀耳切碎，南瓜切粒，半小個南瓜切片蒸15分鐘，南瓜片加兩碗水用攪拌機打爛備用。
2. Put spinach into blender and add two bowls of water. Blend until smooth, then set aside.
   波菜加兩碗水用攪拌機打爛備用。
3. Add a bowl of water into a pot and bring to boil. Once boiled, add tremella and blended spinach. Cook for 10 minutes. Add in a small amount of ground pepper, sesame oil, and salt. Then add a small amount of corn starch. Once done, turn off the stove and set aside.
   鍋內加入一碗水煮滾，放入銀耳、波菜汁煮10分鐘，用少許胡椒粉、麻油和鹽調味，煮滾後用鷹粟粉勾芡熄火備用。
4. In another pot, add corn kernels, diced pumpkin, two bowls of blended pumpkin, and a bowl of water. Cook for 10 minutes. Add in a small amount of ground pepper, sesame oil, and salt. Then add a small amount of corn starch. Once done, turn off the stove and set aside.
   鍋內加入兩碗南瓜汁、玉米粒、南瓜粒及一碗水，煮10分鐘，放入少許胡椒粉、麻油和鹽調味，再用鷹粟粉勾芡熄火備用。
5. In a large soup bowl, pour in both the spinach soup and pumpkin soup at the same time and serve.
   將波菜羮和南瓜羮同時一起倒入大湯碗內即可。