As far as I know, Shaanxi, Shandong and Gansu are strong apple-growing provinces all over the country. Shaanxi is dominated by red Fuji apples and Luochuan apples, while Shandong is famous for its rock sugar apples.
Now Luochuan apples are the best sellers. To put it bluntly, Luochuan apples are produced in Luochuan County, Shaanxi Province, and County A is also one of the main manufacturing centers for apple export in China. Suitable weather and high-quality soil make Luochuan apples have good color, fragrance and taste, and all are smooth and red.
In Shaanxi, in early spring, we call our teammates to go shopping or travel, and there will be many villagers shouting their apples on both sides of the street community. Everyone thought that they hadn't tasted sweet and crisp apples for a long time after the Spring Festival, so they bought 5 Jin of apples and went home to prepare them in advance.
After the apples were taken home, everyone gradually peeled them and ate them. But every time I treat apples as simple fresh fruits, it is inevitably a bit boring. It is better to change them into fancy foods with apple characteristics. Do what you think, so let's enjoy the behavior of apple wolfberry and tremella soup now.
Prepare raw materials in advance. Prepare tremella, medlar, apple and old rock sugar in advance.
Pick tremella, wash it with running water, soak it for 5 minutes, rinse it with Lycium barbarum and put it in a bowl for later use. Here, I would like to remind everyone that tremella should be added in moderation, because tremella will become more after boiling.
Why do you say "stew" soup instead of "boil" soup? Because the core of "stew" depends on the gradual heating of small fire. Then you need to stew the apple, wolfberry and tremella soup with a small fire.
First, take out the saucepan, put half the cold water, and bring it to the boil. After the fire bubbled in the water for 3 minutes, everyone needs to start a small fire immediately. Just pour three kinds of food into the pot: medlar, tremella and apple slices. Then cover the pot and simmer for 20 minutes until the soup boils. You can add about 6 grams of old rock sugar, cover the pot and cook for 2 minutes, then turn off the heat. After stewing 1min, you will also smell the sweet smell released by apples and old rock sugar. They are full of enthusiasm and irresistible to your oncoming obstacles.
In addition, it is suggested that in the process of cooking soup, we should untie the pot cover and taste whether the tremella becomes soft and whether the apples become softer and more delicious. It took me less than half an hour to cook all the soup. The apple medlar and tremella soup in the pot is sweet and sour, which has won the praise and love of the whole family.
Finally, we need to explain the function of this apple medlar and tremella decoction: Tremella fuciformis: nourishing the liver and moistening the lungs to relieve cough, removing spots in yin beauty and improving immunity. These three kinds of food have good nutrients for the body, not to mention that it is easy to make apple medlar and tremella soup without much thought, so friends who like to drink try to make apple medlar and tremella soup while walking into the kitchen of the restaurant.