瘦身餐 : 鸳鸯山药苋菜羹

— 瘦·身·餐 —

鸳鸯山药苋菜羹

A）材料：

苋菜叶 60g                                          

水 100g 

B） 

山药 500g                                                        

水 700g

C）勾芡：

风车粉 1大匙

水 3大匙

D）调味料：

盐 1茶匙

香菇味素 2茶匙

香油 ½大匙

胡椒粉 适量

做法：

一)煮滚半锅水加入适量糖和油，放入苋菜烫软捞起过冷水，沥干水备用。

二)烫软苋菜加入水用搅拌机打成泥备用。

三)山药连皮蒸45分钟至熟，压成泥状备用。

四)山药泥加入水拌匀再过沥一次，备用。

五)煮滚做法(四)料，加入调味料（ D ），加入 ( C ) 料勾芡即成山药羹，倒出一半山药羹，另一半留在鑊中，再拌入苋菜泥一滚即可。

六)白和青色山药羹，各自倒入杯，再一起倒入碟中，就成鸳鸯羹汤了。

Two-colour Cream of Yam and Spinach Soap

 

A) Ingredients:

60g spinach (Bayam) leaves

100g water  

B) 

500g Chinese yam (wai shan)

700g water  

C) Corn starch for thickening 

1 tbsp cornflour

3 tbsp water 

D) Seasoning Ingredients:

1 tsp salt

2 tsp mushroom msg
½ tbsp oil

a bit of pepper powder

Method:

1) Bring half pot of water to the boil. Add in some sugar and oil. Blanch the spinach. Remove,

dip into cold water and drain, set aside.

2) Add 100g of water into the above spinach and blend into mashed spinach, set aside.

3) Steam Chinese yam with skin for 45 minutes until cooked. Pressed to become mashed yam.

4) Add 700g of water into the mashed yam. Stir well and filter once. Set aside.

5) Boil ingredient (4). Add in (D) Seasoning and ingredient (C) and stir evenly to become cream of yam. Pour out half of the cream of yam.  The balance left in the pot is mixed with the mashed spinach. Bring to the boil.

6) Pour the white and green cream of yam into separate cups and then pour the content of both cups into a plate to form a 2-colour cream of yam and spinach soup.