Purple sweet potato and tremella soup(zi shu yin er geng )

Purple sweet potato and tremella soup

Introduction:

"I like the color of purple potato very much. The rich deep purple is very beautiful! In addition to the nutritional components of sweet potato, purple potato is also rich in anthocyanins. We know that anthocyanins have very good anti-aging ability, can protect our skin and improve the skin's immune ability, is conducive to our circulatory system, but also can protect our eyes, relieve eye fatigue, improve vision. Everyone should have met the situation of purple potato discoloration. I once cooked purple potato porridge and found it turned blue-green. I felt like I was poisoned. I suspected that the purple potato I bought was fake. Later I realized that it was a little joke played by purple potato and us. The deep purple of purple potato is a natural color, which is also called anthocyanin or purple pigment. Anthocyanin is a kind of water-soluble pigment, which is one of the natural pigments commonly used in the food industry. Anthocyanins can change color with the acid-base of cell fluid. When the cell fluid is acidic, it tends to be red, and when the cell fluid is alkaline, it tends to be blue. If the purple potato turns blue-green when cooking, it may be because the water is alkaline. You only need to add a little white vinegar or a little lemon juice to make it purple. Purple sweet potato is rich in anthocyanins, tremella is rich in gum, and stewed with rock sugar is a beautiful beauty tonic dessert, and the eyes also like it

Production steps:

Step 1: prepare raw materials: a purple potato, a Tremella (soak in cold water in advance), 4 pieces of rock sugar.

Step 2: remove the root of Tremella fuciformis, tear it into small pieces, clean it, peel the purple potato and cut it into small pieces.

Step 3: put Tremella into casserole and add proper amount of water.

Step 4: cover and bring to a boil over medium heat. Turn to low heat and simmer slowly.

Step 5: stew until Tremella is soft and smooth, put in diced purple potato.

Step 6: turn to medium heat to stew.

Step 7: stew until purple sweet potato is soft and glutinous. When the soup is thick and turns purple, turn it to low heat.

Step 8: add 4 pieces of rock sugar and simmer for a few minutes. Turn off the heat after the rock sugar softens.

Materials required:

Purple potato: one

Tremella: a flower

Rock sugar: 4

Water: moderate

Note: 1, when selecting tremella, we must pay attention to do not covet "beauty" to choose that kind of white tremella, normal Tremella should be light yellow, the color of the root is slightly dark. 2. It's better to soak Tremella in advance. For example, if you cook it in the morning, you can soak it in cold water the night before yesterday. 3. Don't worry when cooking, simmer slowly over low heat to release the gum of Tremella. If you find it troublesome, you can choose to use soybean milk machine, which is more convenient.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Yin Er Geng