Friday, May 1, 2009

六味糖水(Six Taste Herb Soup)

六味糖水
(Six Taste Herb Soup)

材料:
Ingredients:

澎大海(浸至膨胀,去皮籽) 20 粒
Da Hai Zi(soaked,remove skin) 20 pcs
白木耳(浸发去硬蒂,撕成小块) 2 朵
WHite Fungus(soaked and peel into floret) 2 pcs
白果(去壳,衣,挑出苦心) 100 克
Gingko(shelled,skinned and remove germ) 100 g
冬瓜糖(切细条) 少许
Melon Candy(cut into slices) some
龙眼干(洗净) 100 克
Dried Longan(washed) 100g
柿饼(洗净切薄片) 2 个
Dried Persimmon(sliced) 2 pcs
百合干 100 克
Lily Bulb(soaked) 100 g
冰糖 适量
Rock Sugar to taste
水 3 公升
Water 3 litres

作法:
Method:

1. 将澎大海的皮与籽去掉及清除纤维洗净滴干,冬瓜糖切细条。
Remove the skin of Da Hai Zi and seed, wash and drain, slice winter melon candy.
2. 把水、雪耳、白果及龙眼,放入锅中煮滚,转小火继续至白果够软。
Boil water, white fungus, gingko and dried longan,
then turn to low heat and simmer until gingko soften(about 20 minutes).
3. 加入冰糖,煮滚即可熄火。
Add in rock sugar, bring to boil and off the heat.
4. 把(3)煮好的材料,盛入碗中,并放入适量的澎大海、柿饼及冬瓜条即可品尝。
Serve hot or cold with ice, add in Da Hai Zi, sweeten dried persimmon and winter melon candy slice.

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