"Apple Tremella Soup" ~ ~ Features: The soup is mellow, sweet and sour, and nutritious.

Materials: 2 apples, tremella fuciformis 1, lily 10, a little Lycium barbarum.

Seasoned rock sugar

Specific practices

1. Wash, peel, core and cut apples into small pieces; Soak tremella in cold water and tear it into small flowers; Soak lily in cold water and wash it for later use.

2. Wash the medlar for later use; Prepare the right amount of rock sugar for later use.

3, add water to the pot, the amount of water should be more, so that it can cook for a long time. Put the apples and tremella into the pot, bring to a boil, and then simmer for about 40 minutes.

4. Pour Lycium barbarum and rock sugar into the pot, and then simmer for about 5 minutes to turn off the fire.

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The cooked apple tremella soup is served on the table.

= = = Tips for Apple Tremella Soup = = =

1. How to soak tremella? Put the root of tremella fuciformis upward in cold water. Do not soak tremella in cold water at all, and soak it in the shade for about 3-5 hours. The tremella thus soaked is tender in meat and rich in gum. If you want to speed up the time, you can use warm water and try not to use hot water.

2. How to make tremella come out to cook apple tremella soup? Tremella should be torn into small flowers to increase contact with water. After the water is boiled, it needs to be boiled for at least 40 minutes. Only in this way can the colloid in tremella be completely released and the soup be sticky; Add enough water at a time, otherwise adding water halfway will affect the colloid production of tremella.

3, dried lily needs to be soaked in advance, the method is the same as tremella.