Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lychee heart. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lychee Heart is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Lychee Heart is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lychee heart using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Lychee Heart:
- Take 50 grams Shiratamako
- Take 35 ml Soy milk
- Make ready 2 tsp Water
- Make ready 16 Lychee berries (Reishi)
- Make ready 10 White kikurage mushrooms (dried)
- Take 1 tbsp Raisins
- Get 1 Chinese wolfberry fruit
- Get 1 Pine nuts
- Prepare 250 ml ☆Water
- Take 60 ml ☆Umeshu - Japanese plum wine
- Make ready 2 tbsp ☆Sugar
- Take 2 tbsp ☆Lemon juice
- Prepare 2 ☆Tender stewed chicken (anise, removed from the meat)
- Make ready 1/2 stick ☆Cinnamon stick
Steps to make Lychee Heart:
- Rehydrate the kikurage mushrooms in water.
- Make the syrup. Place the ☆ ingredients together on the burner, bring to a boil and reduce the heat to low, cover with a lid, boil for 3 minutes, and remove from the burner.
- Stew the Chinese wolfberries, raisins, and white kikurage mushrooms in the syrup, let cool, and then chill in the fridge.
- Combine the soy milk with the shiratama flour, mix well, and let sit for about 15 minutes.
- Add water a bit at a time and knead until smooth once the soy milk is blended in. Make sure not to add too much water. Try to make a ball. If the sides collapse, then you used too much water. Add more flour and knead some more.
- Separate 40%, divide that amount in half, and shape into ovals as shown in the photo.
- Stick the bottom halves together as shown in the photo.
- Taper the ends that are stuck together, and make a plump heart. Dip your fingers into water once the surface has dried, and replenish the moisture.
- Place the heart onto the middle finger of your left hand, and taper with your thumb and index finger. It will become round when boiled, so make it as sharp as possible.
- Line up the hearts with space between each one, and let harden in the fridge for about 20 minutes. You don't need to cover them with plastic wrap. I used a supermarket plastic tray in the photo. Place into a plastic storage bag etc after they harden, and you can freeze them. Boil right before serving.
- Bring water to boil in a pot, and boil the shiratama flour hearts. Take them out into cold water once they float to the surface, and let cool. This is what it should look like after boiling. Pile them up, but taper beforehand for a cool effect.
- Serve together with washed and skinned lychee berries , shiratama flour hearts, the syrup from step 3, white kikurage mushrooms, raisins, and Chinese wolf berries. Top with pine nuts for the finishing touch. The photo shows one serving with 4 lychee berries, and 10 hearts.
So that is going to wrap this up for this special food lychee heart recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
