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Ingredientes
- 1 piece dry white fungus - (abt 1 ounce)
- 3Â 1/2 c. water
- 2/3 c. rock sugar
- Â Â (or possibly 2/3 c. packed light brown sugar)
- 1/3 c. dry red dates (jujubes)
- 1/4 c. canned gingko nuts
- 1/4 c. canned lotus seeds
Direcciones
- Pour sufficient hot water over the white fungus in a small bowl to cover it completely. Soak till softened, about 20 min. Drain and cut off the yellow stem. Tear the fungus into bite-size pcs.
- Place the white fungus, water, rock sugar, dates, gingko nuts and lotus seeds in a 1 1/2-qt heatproof bowl. Prepare a wok for steaming. Set the bowl in the steamer basket, cover the wok and steam over low heat, replenishing the water in the wok as necessary, till the tea has a pleasant, sweet flavor, about 1 1/2 hrs. Serve in small soup bowls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 63 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 202mg | 6% |
| Total Carbs 16.79g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 13.1g | 9% |
| Protein 0.66g | 1% |
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