冰糖雪耳雪梨糖水 精選

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/7j8eEwFtnHM

2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/7j8eEwFtnHM
1 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 2
15 sweet apricot kernels [fig2]
5 Bitter apricot kernels [fig1]
2 Snow pear [fig3]
15g Dried snow fungus [fig4]
1.5L water
50g 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/7j8eEwFtnHM
1 Soak snow fungus for 1 day until soft
2 Peel and cut pieces of snow pear. Remove the core completely. Cut the snow fungus into small pieces
3 Bring water to boil over medium heat. Add snow fungus, apricots, rock sugar and cook for 20 minutes
4 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)