美味风采 > 美味食谱 > 雪蛤莲子红枣糖水
雪蛤莲子红枣糖水
Hasma With Lotus Seeds And Red Dates

Posted on May 19, 2017

【Ingredients】
A: 10g hasma (suit karp), 2 slices ginger
B: 50g lotus seeds (soaked overnight), 3 pitted red dates, 15g dried longan, 600ml water
C: 35g CHEKHUP Sugar Cane Rock Sugar, 40g CHEKHUP Lump Sugar, 2 tbsp kei chi

【Method】
1. Soak hasma in cold water for a minimum 3-4 hours or leave in the refrigerator overnight.
2. Bring half pot of water to a boil, then add hasma and ginger. Blanch for 1 minute to remove fishy smell, drain well and put aside. (pic 1-2)
3. Bring ingredients B to boil, cook over medium low heat for further 2-3 minutes. (pic 3)
4. Pour lotus seed mixture into ceramic stewing pot, add in hasma, CHEKHUP Sugar Cane Rock Sugar and Lump Sugar, cover the lid and double boil for 30 minutes.(pic 4-7)
5. Add kei chi and steep for 1-2 minutes. Dish out and serve hot. (pic 8)

【材料】
A: 雪蛤10克、姜2片
B: 莲子50克(浸泡过夜)、去籽红枣3粒、龙眼干15克、清水600毫升
C: CHEKHUP兔子牌竹蔗冰糖35克、CHEKHUP兔子牌单晶冰糖40克、枸杞2汤匙

【做法】
1. 用冷水浸泡雪蛤3-4小时或收入冰箱隔夜。
2. 煮滚半锅清水,放入雪蛤及姜片,煮约1分钟去除腥味,捞起滴干水备用。(图1-2)
3. 另外将全部材料B烧开,转小火继续煮2-3分钟。(图3)
4. 将煮好的莲子混合料倒入陶瓷炖盅内,加入雪蛤、CHEKHUP兔子牌单晶冰糖和 竹蔗冰糖,加盖炖30分钟。(图4-7)
5. 加入枸杞焗1-2分钟,即可盛出趁热享用。(图8)


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