養顏桃膠核桃露
 
核桃露材料
核桃肉：200g
米：50g (浸水兩小時)
紅棗肉：25g
冰糖：30g
水：500g
花奶：15g
 
桃膠糖水材料
乾桃膠：30g (預先浸水兩晚)
冰糖：45g
水：220g
 
做法
核桃洗淨，然後放入預熱150度的焗爐焗約30分鐘，拿出倒在攪拌器裡，再加入米、紅棗肉和水打茸，然後用濾網過濾，成幼滑核桃茸。
 
將幼滑核桃茸倒入鍋中，加入冰糖和花奶煮至濃稠成核桃露。
 
浸軟的桃膠洗淨，去除雜質，然後搓散，倒入盛器裡加入水和冰糖，放入蒸櫃裡，蒸約1小時成桃膠糖水。
 
將核桃露倒在碗裡，再加上桃膠糖水，吃的時候拌勻即可。
 
貼士
桃膠的形狀大小不一，洗淨後要用手搓散，以便呑食。
 
除了核桃之外，改用腰果或杏仁亦可做出相同效果，各具風味。
 
此食譜由廚師Jacky Yu提供
 
 
Nourshing Peach Gum Walnut soup
 
Walnut material
Walnut meat: 200g
Rice: 50g (soaked in water for two hours)
Red date meat: 25g
Rock sugar: 30g
Water: 500g
Flower milk: 15g
 
Peach gum syrup material
Dried peach gum: 30g (pre-soaked in water for two nights)
Rock sugar: 45g
Water: 220g
 
practice
Wash the walnuts, then bake them in a preheated oven at 150 degrees for about 30 minutes. Take them out and pour them into a blender. Add rice, red date meat and water to puree them, then filter them through a strainer to make a smooth walnut puree.
 
Pour the smooth walnut puree into the pot, add rock sugar and flower milk and cook until thickened into walnut syrup.
 
Wash the macerated peach gum to remove impurities, then rub it into pieces, pour it into a container, add water and rock sugar, put it in a steaming cabinet, and steam it for about 1 hour to form peach gum syrup.
 
Pour the walnut juice into a bowl, add peach gum sugar water, and mix well when eating.
 
Tips
Peach gum comes in different shapes and sizes. After washing, it should be rubbed with hands to make it easier to eat.
 
In addition to walnuts, the same effect can be achieved by using cashews or almonds, each with its own flavor.
 
This recipe is provided by Chef Jacky Yu