Ingredients: tremella 10g, sea cucumber 250g, clear soup 1000g, cooking wine 10g, refined salt and monosodium glutamate.

Cooked tremella with warm water, removed roots and washed.

Cleaning Stichopus japonicus and cutting into pieces; Tremella and sea cucumber slices are soaked in boiling water, then taken out and drained.

Put 250g clear soup, refined salt, monosodium glutamate and cooking wine into the pot; Add tremella and sea cucumber slices to the soup, simmer for 5 minutes on medium heat, remove and put in a soup bowl.

Another pot, put 750 grams of broth and salt, monosodium glutamate, cooking wine; Boil and float, and pour into a bowl filled with tremella and sea cucumber slices.

Take it every day.

Tremella is flat and sweet, and enters the lung, stomach and kidney meridians.

Patients with exogenous wind-cold, bleeding and diabetes should be careful with food compatibility. It is suitable for people with yin deficiency and excessive fire, chronic bronchitis in the elderly, cor pulmonale and low immunity.

Yangshengtang suggests that tremella can nourish yin, replenish lung, benefit kidney and promote fluid production; Sea cucumber tonifies kidney and essence, nourishing blood and moistening dryness. Both of them are delicacies, and they are oral nourishing health products for patients with chronic diseases and later fever, physical weakness and senile wheezing.