雪耳馬蹄羹
Water Chestnut Cream with Snow Fungus
Ingredients 材料:
-
5 Water Chestnut
1 Snow Fungus
1 Egg White
Some Sweet Osmanthus
1 Tbsp Potato Starch
500ml Water
4 Tbsp Chek Hup Diamond Cane Rock Sugar
1 Tbsp Chek Hup Ginger Brown Sugar馬蹄 – 5粒
雪耳 – 1朵
蛋清 – 1粒
桂花 – 少許
風車粉 – 1湯匙
水 – 500毫升
澤合蔗冰糖花 – 4湯匙
澤合姜紅糖 – 1湯匙
Method 步骤:
-
Mince the water chestnut and snow fungus. Set aside.
把馬蹄，雪耳切碎后備用。Mix the potato starch with 2 tbsp water. Set aside. 把2湯匙水和風車粉混合均勻待用。Heat up a pot of water, add the water chestnut and snow fungus inside bring to a boil. Remove the foam and add diamond cane rock sugar and ginger brown sugar. Bring to a boil again for about 3 minutes. Turn to low heat and stir in the flour solution.鍋中燒熱水，加入馬蹄和雪耳煮開，清除浮沫，再加入蔗冰糖花和姜紅糖煮開3分鐘。轉小火后倒入芡汁勾芡。Beat the egg white then stir in the egg white. At last, sprinkle some sweet osmanthus on the top. Ready to serve.把蛋白打散后邊攪拌邊倒入鍋中。最後撒上桂花即可。
