Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms ~ Happy Cooking - at this moment is being sought after by many people around us, one of them is We. they indeed have get used to use internet on smartphone to find information to be used inspiration. Therefore Admin give Information about Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms is could my Buddy make it insight.
you could cook Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms using tools 5 ingredient 6 step. this is it Your way for cook it.
The composition for cooking Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms
- capable need to provide too 80 grams Lotus root (pickled in sugar).
- Please prepare 1 one pinch White woodear (kikurage) mushrooms.
- capable need to provide too 300 ml Water.
- Also add 50 ml Jasmine tea.
- capable need to provide 1 Ice.
The Instructions how to make Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms
- Remove the stems from the white kikurage mushrooms,and rehydrate in water..
- Place the lotus root into water and dissolve the lumps of sugar. Taste test it, and it's fine as long as the sugar has softened. Remove the lotus root from the pot momentarily. The photo shows lotus root pickled in sugar..
- Add the white kikurage mushrooms in the syrup from Step 2, and let the flavor seep in. Stew over a low heat for about 30 minutes. (Boil it down about halfway). Return the lotus root that you set aside in Step 2 to the pot after the white kikurage mushrooms have become sweet..
- Add in jasmine tea while tasting to give it a fragrance. Let cool as-is, and chill in the fridge until you are ready to serve it..
- Serve together with ice (small cubes if possible) in a separate dish, and eat the lotus root dessert while adding it to the ice..
- This is a photo from when I ate it at a restaurant in Ho Chi Minh City, Vietnam called Gisian. The dish was called Che Hat Sen..
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