Cantonese Old Cucumber Soup 老黄瓜煲猪骨汤

新加坡常年如夏，每天奔波繁忙之后，喝一碗清心下火的老火汤才开始进食，有助于增进胃口，补充水分。我喜爱将煲好后的老黄瓜，沾一点酱清，细细品尝它柔顺绵滑，入口即化的口感。肉汤香甜，混合了墨鱼干的咸香和红枣的微甜，就是家常的好滋味。

粤菜中的老火汤，传承广府人慢火煲煮的养生秘方。随季节转换而改变材料，以火候足和长时间煲煮，既取药补之效，又取入口之甘甜。新加坡常年如夏，每天奔波繁忙之后，喝一碗清心下火的老火汤才开始进食，也有助于增进胃口。

选购时宜挑皮纹清晰可见，瓜身完整重手，体积较大的老黄瓜。

Ingredient

1. Water 水

2. Old ginger 老姜 1pce

3. Old cucumber 老黄瓜 1pce

4. Dried octopus 墨鱼干 1pce

5. Red dates 红枣 10pcs

6. Soup bone 汤骨 1/2kg

7. Salt 盐 to taste

Can easily extract the seeds by using a tea spoon

Method

1. Bring water to boil in a claypot.

2. Meanwhile, clean and smash ginger.

3. Cut old cucumber to desired size, extract the seeds.

4. Grilled the dried octopus, clean and set aside.

5. Remove seeds from red dates.

6. Clean and blanch soup bone. View the steps HERE.

7. When water is boiling, add ingredient 2 to 5, cover lid, bring to boil again over high heat.

8. Add soup bones, cover lid, bring to boil again over high heat.

9. Adjust heat to low, simmer until ingredients are soft, about 2-1/2 hours.

10. Boil for 3 hours continuously if you do not plan to intake the ingredients.

11. Ready to serve, enjoy.

Step-by-step video instructions, click HERE to view.

Remark: Soup boiling time based on the use of claypot.

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