2 tremella, 2 tablespoons starch, red dates, 1g salt.

Production steps?

1, soak tremella first, add 2 tablespoons of starch to 2 tremella, and soak in cold water in advance 1 hour. Cold water is easier to gel than hot water, which is the first point of cooking.

2. First cut the soaked tremella root, tear it into small pieces, and then wash it repeatedly with clear water. Tearing a small piece and cutting off the root is the second sticking point;

3. Pour the washed tremella into the casserole and add appropriate amount of cold water. The ratio of tremella to water is 1: 5, and cold water is the third point we should pay attention to. Cover the pot and cook for 10 minutes.

At this time, we prepare some red dates, wash them, cut them in half and heat them for 5 minutes.

We take a pair of chopsticks and stir them quickly in the casserole for fifteen seconds. Just stir them into circles with chopsticks. This is the fourth point. It is sticky when cooked.

6. Finally, add 40 grams of red dates and rock sugar, cover and continue to cook on low heat for 20 minutes. At this time, the tremella is completely cooked and some are sticky. We add 1 g salt to tremella, and the sweetness will be more prominent after stirring evenly.

7. Finally, cover the pot and stew for 10 minutes. Tremella is more obvious now. After cooling, the soup will become thicker and thicker, and the color will gradually deepen a lot. Gently pick up the tremella soup with a spoon and pour it down to see it. Very sticky;

As long as you master the above four tips, you can cook super thick tremella soup in 30 minutes without a few hours of firepower and various thermos pots. Simple and quick. Have you all learned?

Intimate reminder

1, tremella is easier to gel with cold water than hot water;

2. Tremella is more viscous when cooked in cold water;

3, in the process of cooking, you can stir it with chopsticks, which can also make it more viscous;

4. Adding 1 g salt to cooked tremella can increase the sweetness of tremella;