Liu Xue Sweet Porridge
Steamed wheat berries are simmered with lily bulbs, ginkgo nuts, lotus seeds, and other ingredients, then thickened with starch for a sweet, non-cloying flavor.
Ingredients
Hulled wheat kernels (rinsed, steamed with bird's nest for about 2 hours)
50 g
Dried lily bulbs (soaked in water until soft, impurities removed)
50 g
Dried ginkgo nuts (soaked in water until soft)
50 g
Dried lotus seeds (soaked in water until soft, ends trimmed, cores removed, steamed until tender)
50 g
Red dates (rinsed, boiled, pitted, sliced)
50 g
Preserved green plums
5 g
Dried longan pulp
3 g
Hawthorn cake
30 g
Prepared bird's nest
1 g
Wet starch slurry
15 g
Rock sugar
250 g
White sugar
100 g
Instructions
1
Step 1
Rinse the wheat kernels, drain, and place in a small bowl. Steam with bird's nest for approximately 2 hours, then remove. Soak dried lily bulbs and ginkgo nuts in water until soft, then discard any impurities. Soak dried lotus seeds in water until soft, trim the ends, remove the inner cores, add water and steam until fully cooked. Rinse red dates, boil until tender, pit, slice, and set aside.
2
Step 2
Place a wok over high heat, add a suitable amount of water. Add the steamed wheat kernels, white sugar, lily bulbs, dried longan pulp, ginkgo nuts, lotus seeds, preserved green plums, sliced red dates, and hawthorn cake to the pot. Bring to a boil, thicken the mixture with wet starch slurry, then transfer to a serving bowl and serve.
