雪梨無花果百合雪耳糖水 Chinese white pear, Fig, Lily Bulb Sweet Soup

雪梨無花果百合雪耳糖水

材料

雪梨（鴨梨） ⋯⋯⋯⋯ 3 粒

雪耳 ⋯⋯⋯⋯⋯⋯⋯⋯ 1 個（約35g）

無花果乾 ⋯⋯⋯⋯⋯⋯ 3 粒

百合 ⋯⋯⋯⋯⋯⋯⋯⋯ 10 g

冰糖 ⋯⋯⋯⋯⋯⋯⋯⋯ 80 g

水 ⋯⋯⋯⋯⋯⋯⋯⋯⋯ 1.5 L

做法

1. 雪耳、百合泡水約30分鐘；

2. 雪梨洗淨，不用去皮，去心切塊；

3. 雪耳泡好後切塊；

4. 鍋內放水及所有材料（冰糖除外），大火煲至水滾後，加蓋轉小火煲約1小時，最後加冰糖調味，完成～

・雪耳勿貪心放多，因為煲完會發脹很多。

Chinese white pear, Fig, Lily Bulb Sweet Soup

ingredients

Chinese white pear  3 pc

Snow fungus 1 pc (around 35 g)

Dry Fig 3 pc

Dry Lily Bulbs  10 g

Crystal Sugar  80 g

Water 1.5 L

Method

1. Soak the snow fungus and lily bulb in water for 30 mins

2. Wash the pears, cut off the heart and cut in cube, do not have to peel off the skin.

3. Cut the snow fungus in small peace, around 2-3cm.

4. In a pot, put all ingredients (except crystal sugar) to boil then turn to low heat cover with lid and simmer for 1 hrs. Add crystal sugar to taste. Done~

* Do not put too much snow fungus. It will be few times bigger when it soaked.