Continuing with my cooling drink series, this is the ninth installment. This double-boiled sweet soup was introduced by my sister-in-law and it's supposed to be "yoon" (in Cantonese but not sure of the English equivalent, moistening perhaps? It's cooling but not the "leung" type as certain people, they can't eat "leung" food/drink.) Could be categoried as Yin as it is a remedy for Yang conditions such as heatiness.
Anyway, to make this drink. Peel and core yellow pear (one pear for each person). You can use any yellow pear ranging from the common Ya Pear to Shandong Pear or Dangshan Pear. Soak some (about 2 - 3 small florets for each pear) white fungus with water for 15 minutes or so. Wash and rinse them a few times when they have soften. The white fungus given to me is the compact type (sorry I forgot the Chinese name for this species), not the usual crunchy ones. Allocate about 4 - 5 red dates for each pear. Wash, soak and remove the seeds.
Place the 3 ingredients in a double-boiler and pour in water enough to cover them. Double-boil for about 3 hours on slow fire. In the last 30 minutes, put in some rock sugar to taste.
There... a very clear (ching in Cantonese) and cooling (yoon) sweet soup for the soul.
Technorati Tags: yellow pear + sweet soup
No comments:
Post a Comment