杏仁雪蛤露 Sweetened Hot Almond Puree with Hasma

【材料】
A：龙皇杏仁 200g、水 900毫升
B：糖 100g、风车粉适量、淡奶 40毫升
C：雪蛤150克（浸泡发好）
【做法】
1. 将雪蛤放入清水浸泡隔夜，检掉杂质，放入沸水川烫，滤干备用。（图1）
2. 把龙皇杏仁浸水4个小时，然后以水煮至软。（图2）
3. 用果汁机把杏仁连水搅拌成泥然后用布过滤。（图3-6）
4. 煮滚杏仁浆，加入糖煮至溶解后用风车粉勾薄芡。（图7-8）
5. 加入淡奶和发好了的雪蛤即可上桌。

【Ingredients】
A：200g almond, 900ml water
B：100g sugar, some premium tapioca starch, 40ml
evaporated milk
C：150g Hasma
【Method】
1. Soak Hasma in water overnight, discard the impurity and then blanch Hasma in boiling water, drain and set aside. (pic 1)
2. Soak almond in water for 4 hours and then boil until soften. (pic 2)
3. Blend almond with blender into puree and filtered. (pic 3-6)
4. Boil the almond juice with sugar until sugar dissolved; and then thicken with some starch. (pic 7-8)
5. Add in evaporated milk and Xue Ge, ready to serve.