雪蓮子是什麼及其好處可睇睇食譜"雪蓮子雪棗糖水"。雪蓮子經過烹煮後會釋出膠原，煮的食時間越長，口感愈黏 ..正因這個特性，我嘗試把它煲長一點時間，煲杰一些。。雪凍後成為雪蓮子糕。味道很好而且很滑但口感太黏太杰。只可一杯杯吃，不能切開如下圖。
接著，來個改良版...只需加入寒天粉(大菜)定型，口感卻不完全似大菜糕的爽，而且帶點黏口，軟軟的。是夏天透涼的糕點，而且雪蓮子很有益呢！
材料:雪連子約半碗，新疆雪棗7-8粒，冰糖，桂花/桂花糖，寒天粉8g
Ingredients: Honey locust fruit ~1/2 bowl, Xinjiang date7-8 pc, rock sugar, Osmanthus sugar or Osmanthus fragrans and Japanese Kenten powder 8g
雪蓮子洗淨-＞浸水過夜-＞跟雪棗同煲約1小時
soak honey locust fruit overnight after washed->boil with the date for an hour
在煲的過程->輕輕力壓下雪棗
slightly press the date after boil for some time
1小時後->把雪棗及其棗皮取出並壓出味
remove all the date and press it through a sieve
保持細火->加入冰糖調味(如果之後用桂花糖冰糖份量減少)
keep slow heat-> put in rock sugar and taste(if Osmanthus sugar will be added, amount of rock sugar should be decreased)
準備寒天粉8g-＞跟指示約500-600ml使用4g
prepare Kenten powder8g->500 to 600ml of liquid to 4g of powder accordingly
溶解寒天粉於少量冷水中或已涼的糖水->倒入糖水中煲至完全溶解
dissolve Kenten powder in cold water or some cold honey locust fruit sweet soup ->boil until completely dissolved in the sweet soup
熄火->加入2-3湯匙桂花糖，試味
fire off->2-3 tbs Osmanthus sugar in and taste
雪蓮子糖水邊位開始杰身及黏稠
The dessert thickened
放入杯仔或盒->雪1小時以上
keep it in the fridge for 1hour or more
今次的質地和口感很不錯
texture is good...Yum!
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