How to Make Tasty VietnameseStyle Dessert with Lotus Root and White Woodear Mushrooms

Without fail recipe ultimate Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms easy, fast, practical.

Good Evening every body, at this time you get present recipe Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms with 5 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 5 ingredients and 6 stages of easy cooking Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms.

Ingredients all Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

1. Prepare 80 grams : Lotus root (pickled in sugar).

2. Needed 1 : one pinch White woodear (kikurage) mushrooms.

3. Needed 300 ml : Water.

4. Needed 50 ml : Jasmine tea.

5. Prepare 1 : Ice.

If all ingredients Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

1. Remove the stems from the white kikurage mushrooms,and rehydrate in water..

1. 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..

1. 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..

2. 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..

3. Serve together with ice (small cubes if possible) in a separate dish, and eat the lotus root dessert while adding it to the ice..

4. 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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