冬瓜消暑湯

步入立秋，暑氣未消，宜防秋燥，清熱解毒，潤燥養肺。 這個冬瓜羊肚菌薏米淮山湯，不僅消暑、營養豐富，而且好好味。

冬瓜羊肚菌薏米淮山湯

材料（4人分量）：

冬瓜連皮1斤 600g（切件） 
羊肚菌 10g（約14-15粒） 
乾淮山 4片 
甘筍 1 碗（切粒） 
生薏米 7湯匙 
熟薏米 20g（約1碗） 
赤小豆 1湯匙 
白扁豆 1湯匙 
椰棗 7粒 
腰果 10粒 
薑 3片

調味：

食鹽 適量

做法︰

1. 先將所有材料洗淨，赤小豆和白扁豆浸 20 分鐘、淮山浸軟後撕開如拇指甲般大小、羊肚菌洗淨浸軟備用；

2. 冬瓜連皮切件、甘筍去皮切粒、椰棗去核；

3. 熱油鑊，放兩片薑片，把冬瓜略炒盛起；再下一片薑，把羊肚菌略炒；

4. 把所有材料放入壓力煲，加適量水，煲 35-40 分鐘調味即可。

Winter Melon Morel Mushroom Coix Seed Chinese Yam Soup

Ingredients（Serves 4）：

1 catty/600g winter melon with peel (chopped) 
10g morel mushrooms (around 14-15 pieces) 
4 slices of dried Chinese yam 
1 bowl of carrots (diced) 
7 tbsp raw coix seeds 
20g cooked coix seeds (roughly 1 bowl) 
1 tbsp adzuki beans 
1 tbsp white hyacinth beans 
7 medjool dates 
10 cashew nuts 
3 ginger slices

Seasonings：

A pinch of salt

Steps︰

1. Rinse all the ingredients. Soak the adzuki beans and white hyacinth beans in water for 20 minutes. Soak the Chinese yam until soft. Then tear into small pieces like the size of your thumb nail. Rinse the morel mushrooms. Soak until soft and set aside.

2. Chop the winter melon into chunks. Leave the peel on. Peel and dice the carrot. Remove the seeds from the medjool dates.

3. Heat the wok and add a drizzle of oil. Add two slices of ginger. Stir fry the winter melon briefly. Transfer to a dish. Add another slice of ginger. Stir fry the morel mushrooms quickly.

4. Place all the ingredients in a pressure cooker. Add enough water to cover the ingredients. Simmer for 35-40 minutes. Season with salt before serve.