紅豆沙
Med
香滑綿密嘅廣東紅豆沙，加咗陳皮提香，仲有淮山百合，暖笠笠又好飲。
Cooking Steps
10
STEP 1 OF 10
揀豆同浸豆
USES
紅豆, soaked 12 hours (200 克)
YouTubeJenny's Kitchen
Open on YouTube ↗揀走壞豆，然後用水浸紅豆，浸足12個鐘。
STEP 5 OF 10
開始煮湯
USES
水, boiling hot (1500 毫升)·陳皮, scraped, diced (1 片)
YouTubeJenny's Kitchen
Open on YouTube ↗紅豆放返煲入面，加熱水煮滾，然後落陳皮粒。
STEP 8 OF 10
加糖調味
USES
鮮百合, soaked 1 hour (15 克)·片糖 (35 克)·冰糖 (30 克)·寒天粉, dissolve when hot (0.5 茶匙)
YouTubeJenny's Kitchen
Open on YouTube ↗將豆沙放返煲入面，加入浸軟嘅百合、黃糖同冰糖。
STEP 10 OF 10
上碟上桌
USES
小湯圓, cooked separately (0 適量)·桂花, garnish (0 適量)·楓糖漿, drizzle on top (0 適量)
YouTubeJenny's Kitchen
Open on YouTube ↗盛入碗入面，隨意加湯圓同桂花，好睇又好飲。
Did this recipe work for you?
Tastes good?
Easy to follow?