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【秋冬滋潤糖水】冰糖燉雙雪(雪耳燉梨)-附食譜 - STYLE-TIPS.COM
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【秋冬滋潤糖水】冰糖燉雙雪(雪耳燉梨)-附食譜

2 years ago
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天氣開始轉涼,皮膚感到乾燥,連喉嚨都痕癢呢。香港人非常喜歡飯後來個糖水,這時候最適合就是來個滋潤的冰糖燉雪梨。自家糖水的好處就是可以多變化,而且口味也更貼近心意。雪梨, 加上果皮,話梅,雪耳,冰糖去燉,果皮的香滲入梨肉中,話梅的酸甜,雪耳的潤,最後,加點杭胎菊,令整個糖水都來得清香樸鼻,暖暖人心。

大家不妨在家都試試吧。

材料:
1. 雪梨(天津鴨咀梨)--2個
2. 果皮--1塊
3. 話梅--1粒
4. 漳州雪耳--3顆
5. 杭胎菊--5粒
6. 水--800毫升
7. 冰糖--4小塊

做法:
1. 雪梨原顆去芯,去皮,浸鹽水備用。果皮浸軟,刮囊後切絲。雪耳用水泡開,泡開的雪耳剪去蒂部黃色的部分,切成小塊,沖洗乾淨。

2. 除杭胎菊外,將全部材料放入燉鐘內,燉三小時。最後15分鐘時,將杭胎菊用少許熱水泡開倒進燉鐘內繼續燉一會便完成。

(杭胎菊可以用其他茶葉代替,例如桂花。)

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