龙门雀跃Longan Egg Sweet Soup

【材料】
龙眼干50克、雪耳35克、菜园鸡蛋5粒、清水1.7公升、班兰叶3片（打结）、枸杞1汤匙、红枣25克（切片）、姜茸40克、冰糖50克、蜂蜜冰糖80克、盐½茶匙

【做法】
1. 锅内注入半锅水，放入菜园鸡蛋以大火煮至将滚。熄火放置5分钟后才开盖。待鸡蛋凉后剥壳备用。（图1-2）
2. 煮1.7公升清水，加入姜和班兰叶，煮10分钟。（图3）
3. 加入雪耳，煮20-25分钟。（图4）
4. 放入龙眼干、枸杞、红枣及所有冰糖，再煮10分钟。（图5-6）
5. 然后加入菜园鸡蛋，继续煮10分钟即可趁热享用。

【Ingredients】
50g dried longan flesh (rinsed), 35g snow fungus (soaked), 5 Kampung Eggs , 1.7 litres water, 3 pieces pandan leaves (knotted), 1 tbsp kei chi, 25g red dates (sliced), 40g ginger(smashed), 50g rock sugar, 80g honey rock sugar or to taste, ½ tsp salt or to taste

【Method】
1. Place eggs into a pot and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 5 minutes. (pic 1-2)
2. Boil 1.7 litres water with ginger and pandan leaves for 10 minutes. (pic 3)
3. Add snow fungus and boil for 20 – 25 minutes. (pic 4)
4. Add dried longan, kei chi, red dates and both types of sugars. Cook for 10 minutes more. (pic 5-6)
5. Once done add in the shelled Kampng Eggs to steep for 10 minutes then dish out and serve the dessert hot.