蓮子百合木瓜雪耳糖水

English Version Click Here

份量:3 至 4 人份

準備時間:5 分鐘 (不包括浸泡食材的時間)

烹調時間: 1 小時 15 分鐘

食材

  • 1 個紅心木瓜 (大約 500克)
  • 25克雪耳
  • 60克蓮子
  • 30克百合
  • 1600毫升清水
  • 80克冰糖

烹飪步驟

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用熱水浸泡雪耳大約45分鐘。

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然後把中間硬硬黃黃的部分剪掉。

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把雪耳洗乾淨,再加熱水浸泡約5分鐘,然後將雪耳分成小朵,備用。

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用熱水把去皮去芯的蓮子也浸泡大約45分鐘。

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檢查一下有沒有遺漏的蓮子芯未去掉,偶而會有兩三顆漏網之魚。你可以用牙籤把蓮子芯推出來。

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木瓜切開,用鐵湯匙把種子挖去。

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再把木瓜直向切四份,再用刀去皮切大塊。

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把乾百合洗乾淨放鍋裏,再加入浸泡完的蓮子和清水。

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把水澆開後加雪耳,用中低火煲40分鐘。

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40分鐘後加入木瓜和冰糖。

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蓋上鍋蓋再煲20分鐘就做好了。

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這道甜品可以熱吃也可以冷吃,是冷熱皆怡的糖水。

煮食貼士

  • 用紅心木瓜因為比較甜。
  • 記得要去掉蓮子芯,因為蓮子心是苦的。
  • 買乾雪耳時要選用微黃的,那是天然的顏色,在浸泡後才會變白。先把雪耳用滾水浸泡起碼45分鉝,可以縮短烹調時間。
  • 百合很容易煲軟所以不用浸泡,洗乾淨就可以用了。
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