# 今天也是yami的一天 #
换季的时候特别适合来一碗银耳雪梨羹,基本每年到秋冬换季的时候我都会做。好喝的银耳雪梨羹需要质地粘稠。这种胶质感是出自于银耳。
这些食材除了百合外都购于亚米,百合一般的中国超市都有卖。锅我选用的是中国超市买的专门炖汤用的锅,我觉得这样熬出来的最好喝,比instant pot做出来的更粘稠。
<食材>
- 银耳1大朵
- 百合1把
- 莲子1把
- 雪梨1个切小块
- 枸杞适量
- 冰糖适量(约1个手掌)
<步骤>
1. 银耳用凉水泡开,大约30分钟。用手掰成小块,越小越好。
2. 百合和莲子用水洗净。
3. 锅内加半锅水,煮开后放入银耳、百合和莲子,转最小火炖8-10小时。
4. 关火前15分钟左右,加入雪梨块、枸杞和冰糖。
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