Fermented glutinous rice tremella and wolfberry soup(lao zao yin er gou qi geng )

Fermented glutinous rice tremella and wolfberry soup

Introduction:

"Every year, I make mash and several kinds of sweet soups. My favorite is mash, tremella and wolfberry soup. Not only my family but also my relatives and friends like it. Mash, also known as glutinous rice wine, is sweet and aromatic. It can stimulate the secretion of digestive glands, increase appetite and help digestion. Mash also has the effects of refreshing, relieving thirst, relieving summer heat, promoting blood circulation and moistening skin. It also has certain effects on the following symptoms: pale complexion, self perspiration; or normal physical weakness, dizziness, dizziness, yellow complexion, lack of energy, deficiency of stomach, defecation, etc

Production steps:

Step 1: Ingredients: mash, tremella, medlar, egg white sugar, water starch

Step 2: wash the tremella bubble, tear it into small pieces, and boil it in water for about 20 minutes

Step 3: wash the wolfberry bubbles and break the eggs

Step 4: add water and mash to boil, and make the mash into porridge shape

Step 5: add white sugar of Tremella fuciformis and medlar and cook for about 10 minutes

Step 6: add water and starch to thicken

Step 7: add egg liquid to boil over medium heat

Materials required:

Mash: right amount

Tremella: right amount

Wolfberry: moderate

Sugar: right amount

Starch: appropriate amount

Note: it's best to thicken the soup first, and then add the egg liquid. When adding the egg liquid, let the egg liquid flow into the pot in a linear shape. At the same time, use the frying spoon to gently push along one direction, so that the egg liquid will appear soft and flaky and will not solidify into lumps

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Lao Zao Yin Er Gou Qi Geng