Ingredients: dried tremella 30g, lotus seed paste 10g, lily 10g, 3 red dates, 5g medlar and 300g old rock sugar.
Seasoning: Appropriate amount of water.
Practice steps:
1. Weigh and prepare all raw materials, such as dried tremella, lotus seed paste, red dates, old rock sugar, lily, medlar, etc.
2. Choose dried tremella with good quality.
Step 3 soak white fungus
4. Root the tremella, keep the white flowers of tremella and tear them into pieces. The more crushed, the better, which is conducive to simmering. Cut the tremella into shreds and wash it repeatedly to wash off the dirt on the epidermis. The tremella after soaking and washing is naturally pure white, and it is drained for use.
5. Put the tremella into the rice cooker. Jujube, lotus seed paste, lily, medlar, old rock sugar, etc. Put them all into the rice cooker at one time.
6. Pour in clear water, and clear water will submerge the ingredients, which is about 1 inch higher. Only when the water is right will the soup be strong. When the tremella soup is simmering, the soup easily overflows the pot.
7. The electric pressure cooker is set under the "bean/tendon" function key and simmered for about 35 minutes. You can eat for another 20 minutes after tripping. The boiled tremella soup is thick and mushy, with no layering.
9. manufactured goods