雪山百桃紅
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開水煮合桃肉廿分鐘,加入紅棗、雪耳再煮十五分鐘,放少量紅糖,最後落鮮淮山和鮮百合,再燒開一下便可食用。鮮淮山潺滑,因含山藥皂苷元和鹽酸山藥鹼,正是鮮淮山珍貴之處,不宜久煮,且兩者久煮便失去爽脆口感。
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