Kuaishou Purple Sweet Potato White Fungus Soup

Name: Kuaishou Purple Sweet Potato White Fungus Soup
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1/4 Tremella; 1 piece Soil rock candy; 1 piece Purple Sweet Potato; Some water

by Moon Jingjing

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Every morning when you open your eyes, you can see the sun rushing into the balcony,

Would want to move the breakfast table to the balcony,

Have a decent breakfast in the embrace of the sun.

The three people in the family get up at three times, at six, seven and nine,

So the first two breakfasts will never be taken.

Usually on sunny days, I wake up around 8 o’clock,

If you happen to be in a good mood, take a moment to make yourself a refined breakfast.

Click and click a few photos with the camera while doing it.

I am happy with my mood and satisfy my taste, and then I will feel full of energy this day.

Ingredients

Kuaishou Purple Sweet Potato White Fungus Soup

1. 1 dried white fungus (one quarter practical), 1 purple sweet potato, 1 piece of rock sugar

Kuaishou Purple Sweet Potato White Fungus Soup recipe

2. Soak the white fungus with cold water (generally it takes at least two hours to soak the white fungus to dry. I threw one into a large bowl before going to bed the next night, put a sufficient amount of cold water, and then went to bed. The white fungus was properly woken up the next morning. The hair is white and big), take about a quarter of the white fungus (the white fungus I use here is about 7cm in diameter when it is dry), remove the roots, and tear them into small ones.

3. Put the white fungus into the cooking machine, and pour about 500ml of water at the same time, start a vacuum whipping function, and hit the white fungus until all the white fungus is broken, and no white fungus slices can be seen.

4. Pour the beaten white fungus juice into a small milk pot and heat it over a medium-to-low heat. At the same time, peel the purple sweet potato and cut into small pieces, put it in the pot, boil together and turn to low heat for about 15 minutes. During this time, you need to keep stirring (if you cover and cook, remember to leave a seam, otherwise it will be easy to spread the pot).

5. Cook on a low heat for about 15 minutes, the white fungus soup will gradually become viscous. When the gelatinous state, put in a piece of rock sugar, continue to stir on a low heat until the rock sugar melts and it will be out of the pot.

Tips:
1. If you are in a hurry in the morning, you can soak the white fungus one night in advance and use a cooking machine to make the white fungus juice, put it in the refrigerator until you wake up the next morning, and cook, including purple sweet potatoes, can be cut one night in advance. It will be much faster.
2. During the cooking process, you don’t need to stir frequently in the first half of the process, and when the white fungus soup begins to slowly become thick in the second half, it’s best to stir frequently. Consistency.
3. Regarding the viscosity of the white fungus soup, if you cook it for 15 minutes and it is not viscous, then there must be a problem with the ratio of white fungus to water. If there is too much water, the white fungus will not be boiled in a viscous state.
4. The amount of this recipe is for one person, and when cooked it is a bowl in the picture.