Drunken Eight Immortals
Made with eight varieties of fruits simmered in fermented rice juice, this dish features an appealing palette of colors, generous main ingredients, and a pleasing blend of crisp, tender, and glutinous textures, with a sweet, fragrant, and refreshing flavor.
Ingredients
Ge Xian Mi (Nostoc; rinsed in fresh water, soaked in boiling water, boiled twice to remove off-flavor)
25 g
Pineapple (cut into small dice)
100 g
White saponin seeds (steamed with water until tender)
25 g
Cherries
50 g
Peach resin (steamed with water until tender)
25 g
Egg whites
2
Red tangerine segments (peeled and seeded)
100 g
White sugar
250 g
Glutinous rice ball dough (rolled into pea-sized balls and cooked in a separate pot)
100 g
Fermented glutinous rice juice (sweet rice wine)
100 g
Hunan lotus seeds (steamed with water until tender)
75 g
Fresh water
1000 g
Instructions
1
Step 1
Rinse the Ge Xian Mi in fresh water, soak it in boiling water, then transfer it to a pot with fresh water and bring to a boil twice to remove any off-flavor. Steam the Hunan lotus seeds, peach resin, and white saponin seeds separately with water until tender. Roll the glutinous rice ball dough into pea-sized pellets, peel the tangerine segments and remove the seeds, and dice the pineapple into small cubes.
2
Step 2
Place a wok over high heat, add 1000 g fresh water and the white sugar, and bring to a boil. Add the egg whites, then add the Ge Xian Mi, lotus seeds, peach resin, and saponin seeds and bring back to a boil. Finally stir in the fermented glutinous rice juice, tangerine segments, pineapple, and cherries and remove from the heat. Meanwhile, cook the rice ball pellets in a separate pot of boiling water until done and ladle them into the serving bowls.
