Tremella and lotus seed soup(yin er lian zi tang )

Tremella and lotus seed soup

Introduction:

"This is the first time I have been engaged in cooking activities. I realized that a simple porridge needs so much thought. Pay homage to Ma Ma. It's really bad to look good. I cooked it dry... "

Production steps:

Step 1: soak tremella and lotus seeds in boiling water for 30 minutes

Step 2: soak tremella and lotus seeds in boiling water for 30 minutes.

Step 3: take out the soaked lotus seeds and remove the inner lotus heart; cut off the hard yellow part of Tremella root and cut the tremella into small pieces. At this time, you can wash the tremella again, and wash the little slovenness out by the way.

Step 4: now officially enter the boiling part, pour water into the casserole (pour as much as possible, because the water in Tremella will be dried in the process of boiling), put Tremella in the casserole after boiling, and cook it over low heat for half an hour (high heat is not recommended here, because the gum from Tremella is easy to be put out). I have been looking at the side of the pot, the gas stove has been poured out of the water three times_ T. No wonder Ma Ma said that she had to watch the pot all the time. PS: if the water is dry, I can add water, but I didn't add water all the time, and finally I made the soup.

Step 5: then pour the lotus seeds into the pot and cook for 15 minutes.

Step 6: add the rock sugar and cook for 15 minutes. The sweeter can put more. That's it~

Materials required:

Tremella: 4,5 valves

Lotus seeds: 30

Rock sugar: right amount

Note: remember to add water in time when tremella lotus seed soup is dry, or the soup will be very dry.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Yin Er Lian Zi Tang