紫薯金桂银耳雪梨羹

2024-07-07 09:00:48 368

紫薯金桂银耳雪梨羹
入秋后,银耳炖雪梨便是家中常备的甜品,果真有效,一秋一冬都未咳嗽。有时加百合安神,有时加莲子清心,搭配起来都是相得益彰。前次做紫薯蛋挞时亦正炖了银耳雪梨,看着紫薯做完蛋挞剩了许多,便切成小块加到银耳雪梨中,结果品尝的时候发现非常好味。


高贵迷人的紫色魅力独特,做为食物亦会让美食多了几分迷人的气息。紫薯的香糯,配上银耳的软滑、雪梨的爽脆、冰糖的清甜,再撒上些金黄的桂花,画面上当真是有暗香浮动之感,吃起来口感又非常丰富。


紫气东来,金桂飘香,这样一道寓意美好的甜品做为年夜宴餐桌上的收尾之作,想必亲们和小主一样,也会赞一句:这真真是极好的~~

Details of ingredients

  • 紫薯400克
  • 雪梨350克
  • 银耳15克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 紫薯金桂银耳雪梨羹

  • 1.将银耳用温水泡发。
  • 2.紫薯洗净,用细刷刷去泥土。
  • 3.放入高压锅中,锅底水量可添至食指第一个指节。
  • 4.盖上锅盖,扣上响阀,大火烧开阀响后转中火,蒸约8分钟左右至熟。静置5分钟后打开锅盖。
  • 5.将泡发好的银耳去除根蒂,撕成小朵。
  • 6.煮锅中放入适量冷水,将银耳放入。
  • 7.盖上锅盖,大火煮开后转小火煮约50分钟。
  • 8.将梨洗净,去皮,切小块。
  • 9.蒸好的紫薯去皮,切小块。
  • 10.放入雪梨,煮30分钟。再放入紫薯、冰糖,煮约10分钟。
  • 11.放入干桂花,轻轻搅匀。
  • 12.再加盖煮约5分钟,即可关火。
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