Purple sweet potato, cinnamon, tremella and pear soup(zi shu jin gui yin er xue li geng )

Purple sweet potato, cinnamon, tremella and pear soup

Introduction:

"In autumn, stewing snow pear with Tremella is a common dessert at home. If it is really effective, there is no cough in autumn and winter. Sometimes add lily to calm the nerves, sometimes add lotus seed to clear the heart, which complement each other. The last time I made purple potato egg tart, I was stewing tremella and Sydney. When I saw that there was a lot left in purple potato egg tart, I cut it into small pieces and added it to tremella and Sydney. As a result, I found that it tasted very good. The noble and charming purple has a unique charm. As food, it will make the food more charming. The fragrant and waxy purple sweet potato, with the soft and smooth tremella, the crisp Sydney, the sweet rock sugar, and some golden osmanthus, really has a sense of floating fragrance on the screen, and the taste is very rich. As the ending work of the new year's Eve banquet, I think my parents, like the little master, would like to say, "this is really wonderful ~ ~"

Production steps:

Step 1: soak Tremella in warm water.

Step 2: wash the purple potato and brush off the soil with a fine brush.

Step 3: put it into the pressure cooker and add water to the first knuckle of the index finger.

Step 4: cover the pot, turn on the sound valve, turn to medium heat after the sound of the valve, steam for about 8 minutes until cooked. Let stand for 5 minutes and open the lid.

Step 5: remove the root of the soaked tremella and tear it into small pieces.

Step 6: put proper amount of cold water into the pot and put Tremella into the pot.

Step 7: cover the pan, bring to a boil over high heat, then turn to low heat for about 50 minutes.

Step 8: wash the pear, peel and cut into small pieces.

Step 9: peel the steamed purple potato and cut it into small pieces.

Step 10: add the Sydney and cook for 30 minutes. Add purple potato and rock sugar and cook for about 10 minutes.

Step 11: put in the dried Osmanthus fragrans and mix gently.

Step 12: cover and cook for 5 minutes, then turn off the heat.

Materials required:

Purple potato: 400g

Sydney: 350g

Tremella: 15g

Water: moderate

Dried Osmanthus fragrans: appropriate amount

Rock sugar: right amount

Note: 1, tremella with warm water bubble hair can shorten the bubble time. 2. The steaming time can be adjusted according to the size of purple potato. 3. First cook tremella, then add other ingredients in turn. 4. Add enough water at one time, and then add boiling water if you need to add water if you don't master it well.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Shu Jin Gui Yin Er Xue Li Geng