Lychee Heart. Lychee Life Heart Star Reflective Sticker Heat-transfer Hot Stamping Foil Vinyl Film For Garment Fabric Diy Sewing Crafts. Lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical tree native to the Guangdong and Fujian provinces of southeastern China.
Lychee, Litchi chinensis is Vitamin C and Copper rich fruit support for Anticancer, Antioxidant, Antiviral activity, circulates blood and enhance immunity. Последние твиты от Lucy Heart (@LucyHeartxxxx).
It's really a exotic fruit tree.
The lychee tree is handsome, dense, round-topped and slow-growing with smooth, gray, brittle trunk and limbs.
You can cook Lychee Heart using 14 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Lychee Heart
- It's 50 grams of Shiratamako.
- You need 35 ml of Soy milk.
- Prepare 2 tsp of Water.
- You need 16 of Lychee berries (Reishi).
- You need 10 of White kikurage mushrooms (dried).
- Prepare 1 tbsp of Raisins.
- You need 1 of Chinese wolfberry fruit.
- You need 1 of Pine nuts.
- You need 250 ml of ☆Water.
- Prepare 60 ml of ☆Umeshu - Japanese plum wine.
- It's 2 tbsp of ☆Sugar.
- You need 2 tbsp of ☆Lemon juice.
- You need 2 of ☆Tender stewed chicken (anise, removed from the meat).
- You need 1/2 stick of ☆Cinnamon stick.
Litchi (Lychee) is a very good antioxidant fruit. It has good amount of vitamin C and flavanoids that protect the body from oxidative stress. Right after they arrive, Takeshi lets Lychee know that he's a former Gym Leader, and ends up getting challenged to a battle. What will be the outcome of Takeshi and Lychee's passionate battle?!
Lychee Heart instructions
- Rehydrate the kikurage mushrooms in water..
- Make the syrup. Place the ☆ ingredients together on the burner, bring to a boil and reduce the heat to low, cover with a lid, boil for 3 minutes, and remove from the burner..
- Stew the Chinese wolfberries, raisins, and white kikurage mushrooms in the syrup, let cool, and then chill in the fridge..
- Combine the soy milk with the shiratama flour, mix well, and let sit for about 15 minutes..
- Add water a bit at a time and knead until smooth once the soy milk is blended in. Make sure not to add too much water. Try to make a ball. If the sides collapse, then you used too much water. Add more flour and knead some more..
- Separate 40%, divide that amount in half, and shape into ovals as shown in the photo..
- Stick the bottom halves together as shown in the photo..
- Taper the ends that are stuck together, and make a plump heart. Dip your fingers into water once the surface has dried, and replenish the moisture..
- Place the heart onto the middle finger of your left hand, and taper with your thumb and index finger. It will become round when boiled, so make it as sharp as possible..
- Line up the hearts with space between each one, and let harden in the fridge for about 20 minutes. You don't need to cover them with plastic wrap. I used a supermarket plastic tray in the photo. Place into a plastic storage bag etc after they harden, and you can freeze them. Boil right before serving..
- Bring water to boil in a pot, and boil the shiratama flour hearts. Take them out into cold water once they float to the surface, and let cool. This is what it should look like after boiling. Pile them up, but taper beforehand for a cool effect..
- Serve together with washed and skinned lychee berries , shiratama flour hearts, the syrup from step 3, white kikurage mushrooms, raisins, and Chinese wolf berries. Top with pine nuts for the finishing touch. The photo shows one serving with 4 lychee berries, and 10 hearts..
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