Stewed Tremella with chrysanthemum and almond(ju hua xing ren dun yin er )

Stewed Tremella with chrysanthemum and almond

Introduction:

"My husband and son have a cold and cough! Really, especially my husband, it's always easy to cough at this time of year. It's an old problem! So every autumn and winter I have to change the pattern to make tremella, yam, Lily these lung moistening ingredients to eat, I hope it can be beneficial! My son can eat these now. The portion should be doubled. I specially bought an electric stew cup. It's convenient! It's just that every time I use up the bottom of the pot, there's scale. I have to clean it with vinegar. It's a little troublesome, ha! "

Production steps:

Step 1: soak the tremella in advance and tear it into small flowers;

Step 2: wash almond and chrysanthemum a little;

Step 3: put the prepared Tremella into the stewing cup first, then add chrysanthemum and almond;

Step 4: add some rock sugar;

Step 5: inject boiling water until it is full at 89%;

Step 6: cover the stew cup, put it into the electronic stew cup, then pour boiling water into the periphery to the highest water level, cover the big cover outside, and stew for about 2.5 to 3 hours!

Materials required:

Tremella: right amount

South almond: moderate

Hangju: right amount

Rock sugar: right amount

Note: 1, there is a folk saying of "two pots and three stews", that is, about two hours of soup and three hours of stew. I tried Tremella in two hours, but it didn't come out yet. It came out in 2.5 hours, which is good! 2. There is scale at the bottom of the pot every time you use it. Soak it in vinegar and it's easy to clean it. 3. The South almond is sweet and the North almond is bitter. It's OK to put them all, but the North almond can't be put more! It has almost the same effect. It has the effect of relieving cough and moistening lung

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: sweet

Chinese PinYin : Ju Hua Xing Ren Dun Yin Er