⬇️⬇️English recipe follows⬇️⬇️ 合掌瓜紅蘿蔔海底椰栗子素湯 材料： 合掌瓜2個 紅蘿蔔一個 粟米一條 海底椰4件 栗子（已去殼）20粒 南杏適量 蜜棗2粒 薑2片 處理： 1. 栗子、南杏、合掌瓜及粟米（已去皮），清水浸。 2. 紅蘿蔔，清水洗乾淨。 3. 海底椰，放碗內。 4. 洗乾淨煲。 5. 合掌瓜，清水洗乾淨，一開四，去籽，放煲內。 6. 粟米，切細舊，放煲內。 7. 栗子，清水洗乾淨，放煲內。 8. 南杏，清水洗乾淨，放煲內。 9. 紅蘿蔔，去皮，切一舊舊，放煲內。 10. 薑及蜜棗，清水洗乾淨，放煲內。 11. 海底椰，清水洗乾淨，放煲內。 12. 在煲內加入清水至容量5升半。 烹調： 1. 湯，大火滾起。 2. 湯滾起後，轉中慢火，煲45分鐘，熄火，焗一小時或以上。 3. 完成，可享用。 Sea coconut and chestnuts vegetarian soup with chayote and carrots Ingredients: Chayote 2 Nos. Carrot 1 No. Sweet corn 1 No. Sea coconut 4 Nos. Chestnuts (shells removed) 20 Nos. South apricot kernels appropriate amount Candied dates 2 Nos. Ginger 2 slices Preparation: 1. Chestnuts, kernels, chayote and carrot (has already been peeled), soak in tap water. 2. Carrot, rinse with tap water. 3. The coconut, put in a bowl. 4. Rinse a pot. 5. Chayote, rinse with tap water. Divide each into 4 shares. Remove seeds. Put in the pot. 6. Sweet corn, cut in small pieces. Put in the pot. 7. Chestnuts, rinse with tap water. Put in the pot. 8. The kernels, rinse with tap water. Put in the pot. 9. Carrot, get it peeled. Cut in pieces. Put in the pot. 10. Ginger and candied dates, rinse with tap water. Put in the pot. 11. The coconut, rinse with tap water. Put in the pot. 12. Add in water up to the volume of 5.5L in the pot. Steps: 1. The soup, heat up at high flame. 2. Soup boils up, turn to medium-low flame and boil for 45 minutes. Turn off fire and leave it for an hour or more. 3. Complete. Serve.
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⬇️⬇️English recipe follows⬇️⬇️
合掌瓜紅蘿蔔海底椰栗子素湯
材料：
合掌瓜2個
紅蘿蔔一個
粟米一條
海底椰4件
栗子（已去殼）20粒
南杏適量
蜜棗2粒
薑2片
處理：
1. 栗子、南杏、合掌瓜及粟米（已去皮），清水浸。
2. 紅蘿蔔，清水洗乾淨。
3. 海底椰，放碗內。
4. 洗乾淨煲。
5. 合掌瓜，清水洗乾淨，一開四，去籽，放煲內。
6. 粟米，切細舊，放煲內。
7. 栗子，清水洗乾淨，放煲內。
8. 南杏，清水洗乾淨，放煲內。
9. 紅蘿蔔，去皮，切一舊舊，放煲內。
10. 薑及蜜棗，清水洗乾淨，放煲內。
11. 海底椰，清水洗乾淨，放煲內。
12. 在煲內加入清水至容量5升半。
烹調：
1. 湯，大火滾起。
2. 湯滾起後，轉中慢火，煲45分鐘，熄火，焗一小時或以上。
3. 完成，可享用。
Sea coconut and chestnuts vegetarian soup with chayote and carrots
Ingredients:
Chayote 2 Nos.
Carrot 1 No.
Sweet corn 1 No.
Sea coconut 4 Nos.
Chestnuts (shells removed) 20 Nos.
South apricot kernels appropriate amount
Candied dates 2 Nos.
Ginger 2 slices
Preparation:
1. Chestnuts, kernels, chayote and carrot (has already been peeled), soak in tap water.
2. Carrot, rinse with tap water.
3. The coconut, put in a bowl.
4. Rinse a pot.
5. Chayote, rinse with tap water. Divide each into 4 shares. Remove seeds. Put in the pot.
6. Sweet corn, cut in small pieces. Put in the pot.
7. Chestnuts, rinse with tap water. Put in the pot.
8. The kernels, rinse with tap water. Put in the pot.
9. Carrot, get it peeled. Cut in pieces. Put in the pot.
10. Ginger and candied dates, rinse with tap water. Put in the pot.
11. The coconut, rinse with tap water. Put in the pot.
12. Add in water up to the volume of 5.5L in the pot.
Steps:
1. The soup, heat up at high flame.
2. Soup boils up, turn to medium-low flame and boil for 45 minutes. Turn off fire and leave it for an hour or more.
3. Complete. Serve.
合掌瓜紅蘿蔔海底椰栗子素湯
Sea coconut and chestnuts vegetarian soup with chayote and carrots
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Sometimes cold, sometimes hot, is the recent weather. Boil this moisturizing soup to make you healthy.
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