[Herbal Medicinal Recipe] Sweet Dried White Wood Ear Mushrooms And Snow Pears In Sugar Water For Even Toned Skin Recipe by cookpad.japan
[Herbal Medicinal Recipe] Sweet Dried White Wood Ear Mushrooms and Snow Pears in Sugar Water For Even-toned Skin Share its first Cooksnap! Cooking Instructions 1 Soak the peas in hot water for 3 hours to rehydrate. Stew in just enough water to cover the peas until soft. 2 Wash the white wood ear mushrooms well, and soak in water for about 30 minutes to re-hydrate them. Drain the water, and remove the stems. 3 Put the white wood ear mushrooms and water in a pot, bring to a boil and cover with a lid, and stew for about 45 minutes (until it turns a yellowish color and thickens). 4 Wash the hatomugi, lotus seeds, and goji berries, drain the water and combine with Step 3, and stew for about 15 minutes. Add more water before stewing, if necessary. 5 Add the pear, and stew for an additional 10 minutes. 6 Finally, add the crystal rock sugar and ginger juice, turn off the heat, stir until the crystal rock sugar dissolves in the residual heat, and it is done. 7 Serve piping hot without letting it get cold, since this is a yakuzen sweet, and that is the traditional and authentic way to eat it. 8 Since pears are hard to get a hold of in spring and summer, you can substitute it with papaya to make [Dried White Wood Ear Mushrooms "Japanese Quince" Sugar Water]. It has a tropical Macau flavor, and is pretty tasty. 1 Soak the peas in hot water for 3 hours to rehydrate. Stew in just enough water to cover the peas until soft. 1 Soak the peas in hot water for 3 hours to rehydrate. Stew in just enough water to cover the peas until soft. 2 Wash the white wood ear mushrooms well, and soak in water for about 30 minutes to re-hydrate them. Drain the water, and remove the stems. 2 Wash the white wood ear mushrooms well, and soak in water for about 30 minutes to re-hydrate them. Drain the water, and remove the stems. 3 Put the white wood ear mushrooms and water in a pot, bring to a boil and cover with a lid, and stew for about 45 minutes (until it turns a yellowish color and thickens). 3 Put the white wood ear mushrooms and water in a pot, bring to a boil and cover with a lid, and stew for about 45 minutes (until it turns a yellowish color and thickens). 4 Wash the hatomugi, lotus seeds, and goji berries, drain the water and combine with Step 3, and stew for about 15 minutes. Add more water before stewing, if necessary. 4 Wash the hatomugi, lotus seeds, and goji berries, drain the water and combine with Step 3, and stew for about 15 minutes. Add more water before stewing, if necessary. 5 Add the pear, and stew for an additional 10 minutes. 5 Add the pear, and stew for an additional 10 minutes. 6 Finally, add the crystal rock sugar and ginger juice, turn off the heat, stir until the crystal rock sugar dissolves in the residual heat, and it is done. 6 Finally, add the crystal rock sugar and ginger juice, turn off the heat, stir until the crystal rock sugar dissolves in the residual heat, and it is done. 7 Serve piping hot without letting it get cold, since this is a yakuzen sweet, and that is the traditional and authentic way to eat it. 7 Serve piping hot without letting it get cold, since this is a yakuzen sweet, and that is the traditional and authentic way to eat it. 8 Since pears are hard to get a hold of in spring and summer, you can substitute it with papaya to make [Dried White Wood Ear Mushrooms "Japanese Quince" Sugar Water]. It has a tropical Macau flavor, and is pretty tasty. 8 Since pears are hard to get a hold of in spring and summer, you can substitute it with papaya to make [Dried White Wood Ear Mushrooms "Japanese Quince" Sugar Water]. It has a tropical Macau flavor, and is pretty tasty. 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