Apple and tremella soup(ping guo yin er geng )

Apple and tremella soup

Introduction:

"This year, I collected two bags of Tremella from my mother-in-law. In summer, I stewed tremella and Sydney soup with millet. It's not autumn. I'll change the ingredients and stew apple and tremella soup to warm up in advance for the coming cold winter. Tremella is rich in gum. After stewing, tremella soup is soft and smooth, and then with crisp and sweet apples, the taste is rich in layers. Use the sweetness of fruit to flavor, reduce the sugar intake, and eat healthily. Tremella and apple are not rich in nutrition, but also rich in cellulose, moistening the intestine, very suitable for dry late autumn oh. So if you have a baby or love beauty, you can cook and drink it. "

Production steps:

Step 1: take a big bowl and soak the agaric and lotus seeds with water.

Step 2: rinse the soaked Tremella with water, drain and chop it up.

Step 3: add lotus seed and water to thicken.

Step 4: dice the apple.

Step 5: stew tremella and lotus seeds until thick, then add diced apple.

Step 6: Boil the tremella soup again.

Materials required:

Apple: one

Tremella: a flower

Heartless lotus seed: moderate amount

Note: 1. If the lotus seed with heart needs to remove the heart, otherwise it will have bitter taste. 2. If you like sweets with better taste, you can add some rock sugar in proper amount. 3. The more shredded Tremella is, the better. It is easier to thicken.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sweet

Chinese PinYin : Ping Guo Yin Er Geng