Stewed Hashima with Cranberry Milk

Name: Stewed Hashima with Cranberry Milk
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 2g Hashima; 20g cranberry; 150ml milk; Some crystal sugar; Some boiling water; 2 tablets ginger

by Mua is as light as a chrysanthemum

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

This is my favorite method of stewing snow clams. There is no one. The rich milk flavor, tender snow clams, sweet and sour cranberries are definitely a feast on the tip of the tongue, or a beautiful enjoyment. You can’t refuse it. ......

Ingredients

2g Hashima
20g Cranberry
150ml Milk

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Some Crystal Sugar

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Some Boiling Water
2 tablets Ginger

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Stewed Hashima with Cranberry Milk

1. Hashima plus two slices of ginger, soak in mineral water for more than 24 hours

2. It is best to choose this line oil

3. Change the water every few hours

4. Prepare the ingredients

5. Put snow clams in the stew pot

6. Add boiled water, just have no snow clams

7. Put rock candy

8. After the water is boiled, simmer over a small fire for 30 minutes

9. Take it out, pour in the milk, and simmer in water for 10 minutes

10. Pour in cranberries after the pot

Tips:
1. Change the water several times during the process of soaking snow clams;
2. Adding ginger slices is to remove fishy, some people are afraid of fishy, you can put two slices of ginger in boiling water and cook for two minutes;
3. Milk must be added later.