雪耳雪梨糖水 ，秋季必吃甜品，它潤肺美顏，今次分享一下不變酸方法，材料簡單，天氣乾燥大家記得要煮來滋潤一下，希望大家喜歡Video: https://youtu.be/7j8eEwFtnHM2人份量材料15粒 南杏 [fig2]5 粒北杏 [fig1]2 雪梨 [fig3]15g 雪耳 [fig4]1.5L 水50g 冰糖 (隨喜好加減) [fig5]15g 杞子,浸軟(非必要) [fig6]做法[詳細步驟請看短片]Video: https://youtu.be/7j8eEwFtnHM1 雪耳浸1天至軟身2 雪梨去皮切件去芯，雪耳切件3 水用中火煲滾，加入雪耳，南北杏，冰糖煮20分鐘4 再加雪梨煮15分鐘即可（如要加杞子，熄火後加焗5分鐘）Ingredient for 215 sweet apricot kernels [fig2]5 Bitter apricot kernels [fig1]2 Snow pear [fig3]15g Dried snow fungus [fig4]1.5L water50g rock sugar (Adjust it as per your liking) [fig5]15g dried goji berries (optional) [fig6]Steps [Please watch the video for detail]Video: https://youtu.be/7j8eEwFtnHM1 Soak snow fungus for 1 day until soft2 Peel and cut pieces of snow pear. Remove the core completely. Cut the snow fungus into small pieces3 Bring water to boil over medium heat. Add snow fungus, apricots, rock sugar and cook for 20 minutes4 Add pear and cook for another 15 minutes (if you want to add goji berries, turn off the heat and add it it. Let it sit in the soup for 5 minutes)
