【合時湯水】你數得清今年打了多少次邊爐嗎？
⭐火鍋後總是口乾舌燥
⭐你需要清清熱氣
#星期五湯水
清潤火鍋湯底
冬天最期待吃甚麼？打邊爐！雖然香港人一年四季都打邊爐，但在冬天吃更好氣氛。不過無論選哪種湯底和食材，從中醫角度來看任何火鍋都會引致上火，令人容易出現口乾舌燥、咽喉腫痛、出口瘡、暗瘡、便秘等症狀，如果加上休息不夠，睡眠不足，更容易上火，出現嘴脣乾、口乾、心煩失眠等，所以冬天雖然屬於打邊爐的季節，但進食次數要節制，如果感到有上火症狀，可以喝碗清熱潤燥湯，緩減一下打邊爐的熱氣。
食材小貼士：
茅根屬性偏涼，有涼血止血，清熱祛濕的功效。適合大人小兒小便偏黃、容易流鼻血等症狀。
雪梨紅蘿蔔竹蔗茅根湯
功效：清熱滋陰潤燥，紓緩皮膚乾、口乾及便秘等症狀。
材料：雪梨2個、紅蘿蔔1條、馬蹄8枚、竹蔗1枝（約3-4段）、鮮茅根1札
做法：
1. 所有材料洗淨，雪梨去芯切塊；紅蘿蔔、馬蹄去皮切塊備用。竹蔗切半以刀背拍一拍即可。
2. 鍋中加入2000毫升水，放入全部材料，武火煮至水滾，調文火煮30分鐘即可。當湯底或加適量冰糖直接飲用都可以。
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Clear moistening hotpot soup base
What do we all look forward to during winter? Hotpot! Hong Kong people love this activity all-year round but it is most enjoyable during the winter season.
However, no matter what choice of soup or ingredients we use, they are considered hot natured from the perspective of Chinese Medicine, and would cause symptoms such as dry mouth and tongue, sore throat and the swelling of the throat, canker sore, acne, insomnia and stress.
Though winter is a lovely season to enjoy hotpots, we need to watch our intake and not consume it too regularly. If we feel heat is slowly accumulating in the body, we can drink a bowl of clear moistening soup, to relieve heat from the hotpot.
Tips on ingredients:
Couch grass root is cool in nature, can cool the blood and stop bleeding, clear heat and eliminate dampness from the body; it is suitable for adults and children with yellowish stool and frequent nosebleeds.
Sugar cane and couch grass root soup with pear
Effects: Clears heat, nourishes yin and relieves dryness. Suitable for those with dry skin, dry mouth and constipation.
Ingredients: 2 pears, 1 carrot, 8 water chestnuts, 1 sugar cane (3-4 segments), 1 bunch of fresh couch grass root
Preparation:
Rinse the ingredients throughly. Peel pear and core pear. Peel carrot and water chestnuts and cut into pieces. Cut sugar cane in half and smash with back of the knife.
Combine all ingredients with 2000ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 30 minutes as hotpot soup base or add rock sugar to taste.
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