雪耳能補脾開胃、滋陰潤肺。牛蒡可刺激大腸蠕動，有助排出體內的毒素，同時亦有助降血糖、降尿酸、降血壓、降膽固醇、保肝、抗菌與抗腫瘤。南瓜營養成份很高，含豐富維他命 A，可防止糖尿病、高血壓以及肝臟和腎臟的病變。此湯潤肺養顏、明目護肝、高纖瘦身、防便秘、降壓降尿酸、對糖尿病患者很有幫助。
材料:
小南瓜1/4 ~1/2 個
紅蘿蔔1條
牛蒡半條
雪耳半個
瘦肉1塊
無花果2個
做法:
- 雪耳浸軟去蒂出水
- 紅蘿蔔洗淨去皮切塊
- 南瓜洗淨去皮去核切塊
- 瘦肉洗淨出水
- 無花果洗淨切半
- 牛蒡洗淨用刀背括去表皮後切片
- 碢內放7碗水及全部材料(牛蒡及雪耳除外)大火煑25分鐘 , 轉中火煑20分鐘 , 加入牛蒡及雪耳再煑15分鐘加鹽便可。
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