Tuesday, February 23, 2016

菊花银耳汤 Chrysanthemum with White Fungus Dessert




新年前忙忙碌碌的,新年期间却变得懒洋洋。
 过了元宵节,我也该整理好懒散的心情了。

 











菊花银耳汤 

材料 : 

银耳 / 白木耳  20g
菊花  30g
红枣  20颗
枸杞  10g
清水  2litre
冰糖  适量


做法 : 


1. 白木耳预先浸软,剪小块。
2. 将菊花、红枣、枸杞用水稍微冲洗备用。
3. 锅里倒入清水,放入白木耳煮至软。
4. 加入菊花、红枣和枸杞,煮约30分钟。  
5. 加入冰糖转小火煮至糖完全溶化,冷热享用皆可。




Chrysanthemum with White Fungus Dessert


Ingredients :


20g white fungus

30g chrysanthemum
20 pieces red date
10g wolfberries
2litre water
some rock sugar


Method : 


1. Soak white fungus to soft and remove its stems,cut into small.
2. Rinse chrysanthemum, red dates and wolberries.
3. Pour water into a pot,add white fungus,bring to boil and cook until soft.
4. Add chrysanthemum,red dates and wolberries,cook for 30 minutes. 
5. Add rock sugar and cook until fully dissolved,can be served warm or chilled.









This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers








 
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