1 clove Black Gold Black Garlic, Skin Only
1 packet Japanese Konnyaku Jelly Powder
300gm Rock Sugar
1-2 gm Ginseng
1tsp Chinese Wolfberry
1L Water


  1. Soak Ginseng and Chinese wolfberries in separate bowls with hot water for about 5miutes. Drain and set aside.
  2. Place black garlic skin with ginseng in a pot with 1L of water. Bring to boil. Sieve out residues and obtain 900ml of the black garlic water.
  3. Place the 900ml in a pot, bring to boil and dissolve rock sugar in it.
  4. Mix in konnyaku jelly powder and dissolve it completely. Add in the Chinese wolfberries and remove from heat.
  5. Pour into moulds and place at room temperature to set. After 1hour, transfer to refrigerator and chill until ready to serve.


1-2克 人参
1 粒 黑金黑蒜 (皮)
1 包 果冻粉
300克 冰糖
1 茶匙 枸杞
1 公升 水


1. 把人参和枸杞各放入两个碗,用热水浸泡约5分钟,取出。
2. 将黑蒜皮和人参放入锅里,和1公升的水煮滚。取出900ml的黑蒜人参水,再次煮滚,加 入冰糖。
3. 把果冻粉加入,搅拌均匀。最后加入枸杞,再倒入模型中冷却即可。

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