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紅棗杏仁茶 Chinese Apricot Tea



水 1.2公升

水 2湯匙

南杏 120克

北杏 30克

冰糖 90克

紅棗 2粒

鷹粟粉 5湯匙

  1. 南北杏四兩細粒嘅浸半小時 晾乾

  2. 用一斤半水 分數次加入 ,磨至幼滑,再加半斤水拌匀後過濾

  3. 放入煲中,加碎冰糖90克煮至糖溶,放紅棗2粒,用5湯匙粟粉加水打獻,用中火煮至滾起


1.2L Water

2 tbsp Water

120g Sweet Apricot Kernels

30g Bitter Apricot Kernels

90g Rock Sugar

2 pcs Red Date

5 tbsp Corn Starch

  1. Soak the apricot in water for 30 mins. Drain the water from almonds

  2. Blend the apricot with 900ml water until well blended and smooth (pour in the water bit by bit). Finally, stir in 300ml water, mix well and strain it

  3. Pour the juice into a pot, add in the rock sugar and red date. Mix corn starch with 2 Tbsp of water, pour into the juice, cook over medium heat to boil. Ready to serve

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