I don't approve of cooking soup. First of all, it is difficult to control the amount of water because it evaporates too quickly. Second, this simply does not conform to the principle of giving Tonga enough water at one time and not taking the pot in the middle. The main reason is that the fire should be in place, the fire is too big, and it is natural for the soup to overflow, but at the expense of nutritional value, it is a pity to have a good pot of soup. Try not to use metal utensils when drinking soup. It is better to use ceramics. Detailed method for decocting tremella fuciformis:
Rock sugar tremella soup: raw materials: tremella, red dates, medlar, rock sugar.
Practice: Wash the tremella and put it into the pot of pressure cooker, pour in Lycium barbarum, red dates and rock sugar, cover it, adjust the pressure to the rice stall, and keep the pressure for 10 minute before serving. It can also be eaten after cooling in the refrigerator.
Banana lily tremella soup: material: pear with three seasonings: cheese strips 150g, salad dressing 150g, green tea powder 1 teaspoon.
Practice: 1. Cut the pear, take out the hard core in half, leaving only about 1 cm pulp on the skin, and take out the rest and cut into cubes.
2. Article cut the cheese. Add 1 teaspoon of water to the green tea powder, then add cheese and salad dressing to make a paste.
3. Mix pear meat with 3 tablespoons green tea salad dressing and put it in the shell, then cover the remaining salad dressing on the pulp.
4. Bake in the oven at 300℃ for 3 and a half minutes.
Banana,Lily and White Fungus Soup
Materials: dried tremella fuciformis 15g, fresh lily 120g, 2 bananas, 5g of Lycium barbarum. Seasoning: rock sugar 100g, water 3 cups.
Practice: 1. Soak dried tremella in water for 2 hours to remove old terrier and impurities, then tear it into small flowers, add 4 cups of water, steam it in a steamer for half an hour, and take it out for later use.
2. Remove the fresh lily and wash it, and remove the old pedicel.
3. Wash and peel bananas and cut them into small pieces of 0.3 cm.
4. Put all the ingredients in a saucepan, add seasoning and steam in a steamer for half an hour.
Note: This soup has the effects of nourishing yin and moistening lung, promoting fluid production and moistening intestine.
Mung bean tremella soup materials: mung bean 60g, tremella fuciformis 15g, Lycium barbarum 10g, sugar 1~2 tablespoons.
Practice: Wash mung beans and soak them in water for 2~3 hours. After washing the tremella, soak it in clear water for 65,438+0 hours, take it out, wash it again, remove the pedicle and chop it into mud for later use. Pour 600 ml of water into the pot, put all the ingredients in, boil over medium heat and simmer for 30~40 minutes. Add sugar at last.
Efficacy: tonify qi and blood and enhance immunity. Mung beans have the effects of relieving summer heat, detoxifying, removing heat, diuresis and quenching thirst.
Papaya and mushroom soup
Its cuisine is Cantonese.
It belongs to the type of kiss soup.
The basic characteristic is sweet and moist.
Basic materials: papaya 200g, tremella 20g, appropriate amount of rock sugar, 4 cups of clear water, and less apricot.
working methods
1. Peel and core papaya and cut into small pieces; Soaking Tremella, removing pedicels, cleaning, and soaking in water; Wash the north and south apricots.
2. Put papaya, tremella, apricots, rock sugar and water into a stew pot, cover the pot, and stew the original pot in boiling water for one hour.
Tip: Mature papaya is golden yellow, fresh and sweet, rich in vitamins and proteases, and can be eaten raw. Immature papaya with green skin and yellow flesh is suitable for soup. If it is used for frying, it should be undercooked, so as to avoid oozing too much juice when frying.