Hawthorn and tremella soup(shan zha yin er geng )

Hawthorn and tremella soup

Introduction:

"I saw yesterday that everyone was actively participating in the activities, and I was itchy. I knew that my speed and quality could not catch up with the predecessors of gourmets. It was because we wanted to change the pot, rather than because we were enthusiastic about cooking. Let's join in the fun. My husband said he can't change the pot. He bought it for me. As long as I'm happy, ha ha ~ ~ ~ I don't have the burden to fight. I'm happy in my small kitchen! "

Production steps:

Step 1: soak Tremella in advance, remove the yellow hard core from the root and break it into small pieces for standby; wash hawthorn with salt water and soak for a while.

Step 2: remove both ends of hawthorn with a spoon, and cut a circle along the side with a knife.

Step 3: you can separate with one turn of your hand.

Step 4: remove the core with a spoon.

Step 5: put water in the pot, add hawthorn and Tremella.

Step 6: add rock sugar.

Step 7: bring to a boil over high heat, turn to low heat for about 8 minutes until the soup thickens.

Materials required:

Hawthorn: 20

Tremella: 1

Sugar: right amount

Water: moderate

Salt: right amount

Note: A. It's not easy to get angry when using rock sugar. b. After refrigerated in the refrigerator, the color of Tremella will become more red and taste more refreshing.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Shan Zha Yin Er Geng