⬇️⬇️English recipe follows⬇️⬇️
老黃瓜赤小豆扁豆湯
材料：
老黃瓜2個
赤小豆、扁豆各4兩
片糖3塊
處理：
1. 赤小豆、扁豆，清水浸，大火煲滾。
2.老黃瓜，連皮，清水洗乾淨，打直1開2，刮去瓜囊，每邊1開2。
3. 赤小豆、扁豆，煲滾後，熄火浸10～15分鐘，擎乾水，清水沖洗乾淨，倒入煲。
4. 老黃瓜，放入煲。
5. 片糖，洗乾淨，放入煲。
6. 加水5升入煲。
烹調：
1. 大火煲滾。
2. 大火滾了10分鐘後，轉中慢火，繼續煲1小時15分鐘。
3. 夾起老黃瓜，攤凍。
4. 轉大火，冚蓋，滾起後，熄火，焗30分鐘。
5. 老黃瓜已攤凍，刮出瓜肉。
6. 湯已焗了30分鐘，再放回瓜皮落煲，大火煲10分鐘。
7. 煲了10分鐘，熄火。
8. 夾起瓜皮。
9. 湯，倒入老黃瓜肉中，攤凍，赤小豆、扁豆亦同時攤凍。
10. 赤小豆、扁豆，倒入攪拌器，打爛，隔去渣滓，豆沙倒回煲內。
11. 煲滾後，可飲用。又可以攤凍入樽，放雪櫃，冷凍後飲用。
12. 完成，可享用。
Yellow cucumber soup with rice and hyacinth beans:
Ingredients:
Yellow cucumber 2 Nos.
Rice bean and hyacinth bean 4 taels per each
Slab sugar 3 slices
Preparation:
1. Rice bean and hyacinth bean, soak in tap water, heat up at high flame.
2. Yellow cucumber with skin, rinse with tap water, divide it vertically, remove seeds, divide each side into 2 pieces.
3. Rice bean and hyacinth bean, turn off fire and soak for 10~15 minutes after boils up. Hang dry. Rinse thoroughly and put into pot.
4. Yellow cucumber, put into pot.
5. Slab sugar, rinse then put in pot.
6. Add water 5L into pot.
Steps:
1. Boil up at high flame.
2. Boil at high flame for 10 minutes. Turn to medium~low flame, continue to boil for 1 hour and 15 minutes.
3. Pick up yellow cucumber, wait for cooling down.
4. Turn to high flame. Cover up the pot. Turn off fire after boils up. Leave it for 30 minutes.
5. Yellow cucumber has been cooled down, take out flesh.
6. Soup has been covered up for 30 minutes, put the skin of yellow cucumber into pot. Boil up at high flame for 10 minutes.
7. Have boiled for 10 minutes, turn off fire.
8. Pick up skin of yellow cucumber.
9. Soup, pour into the flesh of yellow cucumber, wait for cooling down. Rice bean, hyacinth bean, wait for cooling down as well.
10. Rice bean, hyacinth bean are to be put into a blender, blend well. Get it filtered, put the bean paste into the pot.
11. It can be served after boils up. Or it can be served, putting the soup into bottles after cooling down into refrigerator.
12. Complete. Serve.
消暑老黃瓜
老黃瓜赤小豆扁豆湯
材料：
老黃瓜2個
赤小豆、扁豆各4兩
片糖3塊
處理：
1. 赤小豆、扁豆，清水浸，大火煲滾。
2.老黃瓜，連皮，清水洗乾淨，打直1開2，刮去瓜囊，每邊1開2。
3. 赤小豆、扁豆，煲滾後，熄火浸10～15分鐘，擎乾水，清水沖洗乾淨，倒入煲。
4. 老黃瓜，放入煲。
5. 片糖，洗乾淨，放入煲。
6. 加水5升入煲。
烹調：
1. 大火煲滾。
2. 大火滾了10分鐘後，轉中慢火，繼續煲1小時15分鐘。
3. 夾起老黃瓜，攤凍。
4. 轉大火，冚蓋，滾起後，熄火，焗30分鐘。
5. 老黃瓜已攤凍，刮出瓜肉。
6. 湯已焗了30分鐘，再放回瓜皮落煲，大火煲10分鐘。
7. 煲了10分鐘，熄火。
8. 夾起瓜皮。
9. 湯，倒入老黃瓜肉中，攤凍，赤小豆、扁豆亦同時攤凍。
10. 赤小豆、扁豆，倒入攪拌器，打爛，隔去渣滓，豆沙倒回煲內。
11. 煲滾後，可飲用。又可以攤凍入樽，放雪櫃，冷凍後飲用。
12. 完成，可享用。
Yellow cucumber soup with rice and hyacinth beans:
Ingredients:
Yellow cucumber 2 Nos.
Rice bean and hyacinth bean 4 taels per each
Slab sugar 3 slices
Preparation:
1. Rice bean and hyacinth bean, soak in tap water, heat up at high flame.
2. Yellow cucumber with skin, rinse with tap water, divide it vertically, remove seeds, divide each side into 2 pieces.
3. Rice bean and hyacinth bean, turn off fire and soak for 10~15 minutes after boils up. Hang dry. Rinse thoroughly and put into pot.
4. Yellow cucumber, put into pot.
5. Slab sugar, rinse then put in pot.
6. Add water 5L into pot.
Steps:
1. Boil up at high flame.
2. Boil at high flame for 10 minutes. Turn to medium~low flame, continue to boil for 1 hour and 15 minutes.
3. Pick up yellow cucumber, wait for cooling down.
4. Turn to high flame. Cover up the pot. Turn off fire after boils up. Leave it for 30 minutes.
5. Yellow cucumber has been cooled down, take out flesh.
6. Soup has been covered up for 30 minutes, put the skin of yellow cucumber into pot. Boil up at high flame for 10 minutes.
7. Have boiled for 10 minutes, turn off fire.
8. Pick up skin of yellow cucumber.
9. Soup, pour into the flesh of yellow cucumber, wait for cooling down. Rice bean, hyacinth bean, wait for cooling down as well.
10. Rice bean, hyacinth bean are to be put into a blender, blend well. Get it filtered, put the bean paste into the pot.
11. It can be served after boils up. Or it can be served, putting the soup into bottles after cooling down into refrigerator.
12. Complete. Serve.
消暑老黃瓜