Jujube, Tremella, Lotus Seed Soup
1.
Prepare the necessary ingredients, wash the white fungus in advance, soak in cold water for about 2 hours, soak the lotus seeds in cold water for half an hour, and clean the wolfberry and lemon~
2.
Turn on the fire, put in a clay pot that has been filled with water (it is better to use leftover rice to make porridge before using the new pot to increase the airtightness of the clay pot’s microstructure), remove the roots of the white fungus and tear the small flowers together with the soaked lotus seeds Enter, heat slowly over medium and small fire~
3.
Boil for 10 minutes after the water boils, add big red dates, continue to cover the pot and simmer on low heat~
4.
After 40 minutes, put in the washed goji berries, cover and cook for 15 minutes~
5.
Pour in the sliced lemon slices and rock sugar, and continue to simmer on a low fire. At this time, watch the pot and be careful of overflowing. Because the pot body has a very good constant temperature and water storage, the water is almost not evaporated~
6.
After the water boils, turn off the heat (the good heat storage capacity of the pot body makes the domestic soup can continue to boil for about 15 minutes after the heat is turned off), stir carefully~
7.
Sprinkle the picked rose petals and continue cooking~
8.
Use insulated gloves to carefully hold the handle end pot~
9.
Put it in a bowl, a good pot, make the color and taste of the food better preserve~
10.
It's full of gelatin, taste a bite, sweet and sour, the taste is great~
Tips:
1. When choosing Tremella, choose the ones with full flowers, clean color, and smaller flower pedicles~
2. The ingredients are cooked in order to ensure the perfect fusion of glue and taste~
3. Adding lemon will make the taste fresher~
4. When boiling, keep the outer wall of the pot clean and free of soup, so as not to burn the black pot body in an open flame; the clay pot has the characteristics of air permeability and water absorption, and it is best not to store food for a long time.