果香猕猴桃蛋羹

材料

国产猕猴桃4个白糖4汤匙(60克)    清水400ml 水淀粉2汤匙(30ml) 鸡蛋1个杏仁片少许

做法

1）将猕猴桃去皮，2个切成小丁，2个用搅拌机打成泥。鸡蛋打散。
2）将猕猴桃丁和泥一起倒入小锅中，加入清水和糖，边煮边搅拌，煮开后调入水淀粉，顺时针搅拌均匀，调成中火，将鸡蛋液甩入即可，食用前撒入少许杏仁片，或其他干果和水果粒。
超级罗嗦：
**国产猕猴桃相对进口猕猴桃，价格上比较便宜，但营养价值无异，很适合用来做这个果羹，买的时候选那些比较硬的最好。
**前几天，向一位大厨请教一道即可以满足饭前开胃，又能作为饭后解腻的一道甜品，他给我推荐了这款果羹。当时觉得猕猴桃和鸡蛋的这种搭配很奇怪，半信半疑的尝试过之后，味道还真好，酸酸甜甜的，尤其特受女孩和小朋友的喜爱，建议妈妈们尝试。
Aromatic Kiwifruit Soup
Ingredients:
Kiwifruit: 4
Sugar: 4 soup spoon (60g)
Water: 400ml
Liquid starch (dissolve starch in cold water): 2 soup spoon (30ml)
Egg: 1
Almond flakes or other nuts, small pieces of fruits (for topping): proper amount
Directions:
Preparation:
*Peel the kiwifruits, chop 2 of them into small pieces and mash the other 2 by food processor;
*Whisk the egg;
Cooking:
*Pour the mix of small pieces and mashed kiwifruits into a small sauce pan;
*Add water and sugar, heat the mixture and keep mixing around until boiling;
*Turn the gas to medium-heat and splash the egg, the soup is finished;
*Served with a topping of some almond flakes or other nuts or fruits.