红豆银耳汤 Red Bean White Fungus Soup

红豆银耳汤

红豆银耳汤

{材料} 红豆200克（洗净，浸2-3小时）， 银耳一朵 （浸软， 撕成小块状）， 姜片x 5， 香草一片

{调味料} 红糖适量（依据个人喜爱的甜度）

{做法}

1. 银耳、红豆、香草片和姜片放入饭锅中，加入四五杯的水用“慢煮功能煮上两小时。

2. 然后， 加入红糖拌均，继续慢煮多半小时即可。

Red Bean White Fungus Soup

{Ingredients} Red bean x 200g (Wash and soak in water for 2-3 hours), whine fungus x 1 (Tear to small pcs after soften), ginger slices x 5, pandan leaf x 1

{Seasonings} Pure cane sugar in right amount. (According to personal preference)

{Method}

1. Put all ingredients with 4-5 cups of water into the slow cooker to slow cook for 2 hours.

2. Then, add in pure cane sugar and mix well, continue slow cook for another half an hour.

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