Material preparation: 30g dried tremella, 5-6 red dates, crystal sugar 120g, clear water 1 spoon, hot water 1 spoon, pots and bowls, etc.

1, soak the dried tremella for 2-3 hours, and see the tremella unfold into translucent shape. Cut the soaked tremella into small pieces.

2. Fill the casserole with water, cover it and bring it to a boil.

3. Pay close attention. Once the water boils, turn it down immediately, because it is easy to overflow when it is full.

4. Continue to cook on low heat, and stir fry the tremella in the pot several times to prevent the bottom of the pot from sticking to the pot.

5. Add red dates after cooking for one and a half hours. Jujube is best cut into jujube slices and put in, and small gray jujube or golden jujube can be put in whole. Red dates and tremella soup is very easy to overflow when cooking, so open the lid and cook for a while, then cover it and continue cooking. This pot is added with some fleshy red dates, which are used to make jujube walnuts, and it is not wasted at all.

6. Add rock sugar after cooking for half an hour, and continue to cook for about half an hour to turn off the heat. At this time, the tremella is soft and glutinous, and the soup is sticky.

7. During boiling, add hot water three times. Put the boiled tremella soup on a plate and let it cool. You can refrigerate the tremella soup if you have time. The frozen soup will be thicker and taste better.