Lily Purple Sweet Potato Tremella

Name: Lily Purple Sweet Potato Tremella
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Waxy ear; 300g Purple Sweet Potato; 20g Dried lily; 1/2 lemon

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have used purple sweet potato to cook white fungus in the past. The color of the purple sweet potato becomes dark after cooking, making the soup in the steamer look unsightly. I checked on the Internet that white vinegar can make the color beautiful, but I feel that the taste of vinegar and white fungus soup is too good. It didn’t match the tune, so I thought of lemon. The acid content in lemon is also very high. With it, the color of the originally unsightly purple potato and white fungus soup becomes very bright and beautiful. It looks delicious, and it seems that it tastes different. It's better, haha"

Ingredients

Lily Purple Sweet Potato Tremella

1. Soak dried lily in advance

2. The white fungus is soaked in cold water 2 hours in advance. I use the waxy ear. The cooked white fungus has a softer texture.

3. Remove the roots of the soaked glutinous ears, tear them into small pieces, add appropriate amount of water, boil on high heat and then turn to low heat and boil slowly for half an hour

4. After half an hour, the soup became slightly thicker, add purple sweet potato and continue cooking

5. When the purple sweet potato is almost cooked, add the lily and continue to cook for about 10 minutes

6. The cooked purple sweet potato white fungus is more dark in color, and I feel uncomfortable looking at it

7. Squeeze the juice from half a lemon

8. Add lemon juice, the color of purple potato and white fungus soup immediately became brighter. I first used a spoon to fill a little soup without stirring, so the contrast is more obvious