Cantonese style lychee and water chestnuts
horse hoof 300g | Water chestnut powder 25 grams |
Water 1000 grams | Yellow piece of candy 30g |
lychee 8 capsules |
Step 1
Peel and dice or smash the water chestnutsStep 2
Keeping the grainy texture makes it more deliciousStep 3
Add water to the pot, add yellow sugar, and when the sugar has melted, add water chestnutsStep 4
Cook over high heat for three minutesStep 5
Dissolve water chestnut powder with a little waterStep 6
Stir while pouringStep 7
Bring to a boil, turn off the heat, let cool, and refrigerate until completely cool. This is Jindian Cantonese-style Horseshoe Shuang.Step 8
Peel and core the lychees, add water and squeeze the juiceStep 9
After pouring the slurry, add it and turn off the heatStep 10
Don't cook for too longStep 11
The high-end version of lychee and horse hoof is ready. Let it cool and then refrigerate it for 2 hours.Step 12
Put it in a cup, full of sense of ceremony Cantonese style lychee and horse hoof cooking tipsNothing to note, very simple