Been craving for Four Fruits soup and wish to have the recipe? Check this recipe out now.
每次到槟城都会喝道地的四果汤,同时也是槟城的美食之一哦!现在不用去到槟城,平时也能解解馋。
Ingredients | 材料:80g ginko | 白果 80克, 100g lotus seeds | 莲子 100克, 1 pc dried persimmon, sliced | 干柿子(切片)1粒, 50g dried longan | 桂圆 50克, 100g sugar | 糖 100克, 1600ml water | 水 1600毫升, 4 pcs pandan leaves | 班兰叶 4片
Method | 做法:
1. Rinse ginko and lotus seeds, and place them in a pot. Add water and cook until softened.
白果肉和莲子洗净后放入锅中,加入水煮至熟软。
2. Add dried persimmon and longan, cook for another 5 minutes.
加入干柿子和桂圆,再煮5分钟。
3. Add sugar and pandan leaves, cook for a few minutes. Remove pandan leaves and serve.
加入糖和班兰叶煮数分钟,取出班兰叶即可。
食谱可从各大众书局购买。
原食谱来自
每次到槟城都会喝道地的四果汤,同时也是槟城的美食之一哦!现在不用去到槟城,平时也能解解馋。
Ingredients | 材料:80g ginko | 白果 80克, 100g lotus seeds | 莲子 100克, 1 pc dried persimmon, sliced | 干柿子(切片)1粒, 50g dried longan | 桂圆 50克, 100g sugar | 糖 100克, 1600ml water | 水 1600毫升, 4 pcs pandan leaves | 班兰叶 4片
Method | 做法:
1. Rinse ginko and lotus seeds, and place them in a pot. Add water and cook until softened.
白果肉和莲子洗净后放入锅中,加入水煮至熟软。
2. Add dried persimmon and longan, cook for another 5 minutes.
加入干柿子和桂圆,再煮5分钟。
3. Add sugar and pandan leaves, cook for a few minutes. Remove pandan leaves and serve.
加入糖和班兰叶煮数分钟,取出班兰叶即可。
食谱可从各大众书局购买。
原食谱来自