Chinese Dessert – Aloe Vera With Ginkgo Nuts, Longans and White Fungus

Aloe vera with ginkgo nuts, longans and white fungus is a wholesome Chinese dessert (or “tang sui” or “tong sui” in Chinese). This Chinese dessert is suitable to be taken through incredibly hot summertime times as it has cooling. White fungus commonly use in Chinese soup as it is know to reward the spleen, strengthens the abdomen and expel warmth. In the meantime, ginkgo nuts are excellent for women of all ages who practical experience too much white discharge and youngsters with weak bladders.

This dessert can be taken chilly or hot. Take away the ginkgo nuts by cracking the shell ahead of cooking. To remove the skin from the nuts, keep them in the refrigerator 1st. This will loosen the pores and skin so that it is simpler to peel.

As for the white fungus, soak them in chilly water for awhile. Once the white fungus become delicate, slice into small items.

Clear away the aloe vera pores and skin right before cooking. Slice them into tiny pieces.

Longans skin are light-weight brown in coloration. The flesh is juicy and clear.

Components

2 parts white fungus

1/2 cup longans (canned)

1/4 cup ginkgo nuts

1/8 cup aloe vera flesh

1/2 cup sugar

3 cups h2o

Technique:

1. Soak the white fungus in cold h2o for a couple minutes.

2. Take out the pores and skin from aloe vera.

3. Take out the shell and skin from the ginkgo nuts.

4. Mix all the substances collectively and boil for 2 several hours.

4. Serve when cooked.

This dessert can be boiled lengthier if you want the nuts to be softer. If you want to boil for a longer time, use a slow cooker and established to higher. It will be cooked to perfection in 4 hrs time. Incorporate only adequate h2o to protect the ingredients.This will fasten the cooking time. As soon as the desserts cook dinner, swap off the stove, increase sugar and some extra boiled h2o.

For far more information and facts, recipes and also pictures of the elements, visit author’s Asian foodstuff recipes website.

Alicia D. Walker

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