Tremella and jujube soup(yin er hong zao geng )

Tremella and jujube soup

Introduction:

"It's cool in summer. If you put it in the fridge for a few hours, it has the effect of eliminating the heat due to the cracked walls. It's cool and sweet. Love food is a kind of attitude, I always add ingredients by my own temperament and preference, just like soy sauce purple, MEDA ~~~~~~~~~_ <)~~~~”

Production steps:

Step 1: soak Tremella fuciformis with water, tear it into small pieces about 2 hours later, and remove the yellow part of pedicel head;

Step 2: dry clean jujube and longan;

Step 3: steam Tremella in a pressure cooker for 10 minutes, then turn to low heat;

Step 4: no pressure cooker can be replaced by electric rice cooker or ordinary casserole, the latter is boiled for half an hour, then add red dates and dried longan;

Step 5: cover the pot and continue to cook for more than half an hour, add rock sugar and brown sugar, boil for a while, the sugar is completely dissolved, and then turn off the fire.

Step 6: wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait!

Materials required:

Tremella: 40g

Jujube: 10g

Dried longan: 10g

Rock sugar: 20g

Brown sugar: 10g

Note: 1, brown sugar nutrition is much higher than white granulated sugar, and rock sugar has lung, cough, phlegm, and the role of fire. So don't use white granulated sugar ~ ~ 2. Try to boil Tremella for a long time, so that the gum can be released completely_ O3, longan dry fire, do not put too much, eat at most twice a week, eat too much will reduce the fire! 4. Jujube love low temperature, eat not put in the refrigerator, properly!

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Yin Er Hong Zao Geng