Iced water chestnut and tremella soup(bing zhen ma ti yin er geng )

Iced water chestnut and tremella soup

Introduction:

Production steps:

Step 1: put the tremella into a large bowl and soak in cold water for 1 hour. Soak the wolfberry in cold water.

Step 2: peel off the skin of the horse's hooves, soak them in clean water, and then cut the rest to avoid oxidation and blackening of the hooves.

Step 3: after Tremella becomes soft, use scissors to cut the Yellow induration. And then cut into small pieces, the more broken the better. Cut the horseshoe into 5 mm pieces. Clean the wolfberry and set aside.

Step 4: add water into the pot, add dried lotus seeds, broken tremella and horseshoe, bring to a boil over high heat, turn to low heat, half cover and simmer for 40 minutes.

Step 5: pour in the wolfberry, continue to stew for 5 minutes, add rock sugar, stir until melted. It tastes better if you eat it after refrigerated in summer

Materials required:

Dried Tremella: 5

Horseshoe: 10

Dried lotus seeds: 20

Wolfberry: 30

Water: 1500ml

Rock sugar: 20g

Note: during the 40 minute low heat stew, stir with a spoon in the same direction every 10 minutes to prevent Tremella from sticking to the bottom of the pot.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Bing Zhen Ma Ti Yin Er Geng