Chestnut Longan and Tremella Soup

by Er Dong Ye

4.7 (1)

Favorite

2

Difficulty

Normal

Time

1h

Serving

2

I like to eat chestnuts. Cooking porridge and cooking are good, but peeling raw chestnuts is too troublesome. Seeing that there are boiled chestnuts for sale, I heard the merchants say that it is good to peel and buy them home. It is not difficult to peel chestnut skins. It is not easy to keep intact chestnuts. After peeling, there are not a few whole chestnuts retained. Fortunately, it is used for cooking soup, and small chestnuts are fine.
Thanks to chestnut, longan and white fungus are all good tonics, this soup is delicious and healthy, especially suitable for winter consumption. "

Ingredients

200g Chestnut
50g Dried Longan
80g Tremella
Some Crystal Sugar

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Some Red Dates
Some Lotus Root Powder

Chestnut Longan and Tremella Soup

1. Dry the dried longan meat and soak it in cold water for 20 minutes.

2. Wash the white fungus and soak it in cold water.

3. Put the soaked longan meat and red dates in a pot, add appropriate amount of water to boil.

4. Cook until the longan meat and red dates swell, and the white fungus is boiled in the pot.

5. Peel the chestnut.

6. Prepare lotus root powder.

7. Cook the chestnut in a pot.

8. Mix lotus root powder with water to make a paste, pour it into the pot, stirring constantly to avoid sticking to the pot.

9. Add the right amount of rock sugar and keep stirring to avoid sticking to the pan.

10. Boil until the rock sugar melts, then turn off the heat and serve.

Tips:
If raw chestnuts are used, the potting time must be precondition.

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