Free Chinese Recipes

Ingredients

• 450 g (1 lb) fresh lotus roots
• 225 g (1/2 lb) pears
• 100 g (t lb) dates
• 100 g (1/4 lb) glace fruit (in different colors)
• 3 egg whites
• 45 ml (3 tablespoons), caster sugar
• 170 ml (1/3 pint) water
• 45 ml (3 tablespoons) corn flour blended in 375 ml (2/3 pint) water and 45 ml (3 tablespoons) sugar

Serve 6-8

** Free Chinese Recipes **

Method:

1. Cut the lotus roots and pears into triple-matchstick-sized shreds. Sprinkle and rub them with 22 ml (1 1/2 tablespoons) caster sugar.

2. Beat the egg-whites with the remaining caster sugar and 170 ml (1/3pint) water. Chop the dates and glace fruit into fine shreds. Mix the corn flour with the water and sugar until well blended.

3. Pour the egg-white and water mixture into a deep-sided, 30 cm (1 ft) long heatproof dish. Put the dish into a steamer and steam for 10 minutes, by which time the egg-white mixture should have set.

4. Sprinkle with the remaining caster sugar, then with the lotus-root shreds and shredded pears. Over the shredded lotus roots and pears spread the colored shreds of dates and glace fruit.

5. Arranging them in regular or symmetrical patterns. Stir and beat the corn flour-water-sugar mixture into a hot syrup.

6. Pour the syrup over the shredded fruits and put the dish into the refrigerator to chill for at least 2 hours. This dish of sweet soup is best served either at the end of a meal, or between savory dishes in the middle of a multi, course dinner party.