酸菜椰汁牛骨湯 （Pickled Chinese cabbage in coconut beef soup)

天氣熱時間中會煮酸菜排骨湯用來作湯飯的，現在卻因口味有所改變，少吃豬肉多了吃牛肉。 今次的湯飯改用了牛骨，味道較醇厚。

材料：東北大白菜做的酸菜、椰汁盒、牛骨
調味料：紅槽醬、鹽
作法： 先煮開水，然後放入材料，煮至一半再放紅糟醬續煮至好，最後放鹽調味。

This soup is good if taken in hot weather.

Ingredients: Pickled Chinese Cabbage, coconut milk, beef ribs
Seasoning: beef broth, salt
Method: boil water to boiling point, then put all the ingredients and beef broth into it.  Keep boiling until done, add salt as seasoning (optional)