Pineapple and Tremella Soup
1.
Soak the white fungus one hour in advance. Use warm water for cold weather and cold water for hot weather. The soaked white fungus is 260 grams. Wash the pineapple to remove the hard core in the middle and cut into pieces.
2.
Tear the white fungus into small flowers and put it in the rice cooker, add filtered purified water
3.
The amount of water should be about 2-3 cm more than the ingredients, and the white fungus soup will not be sticky when cooked with too much water.
4.
Choose the soup or porridge function for 1:30 minutes, add rock sugar and pineapple when there are about 10 minutes left, do not turn off the power after the program is over, continue to keep the pineapple and white fungus soup warm for 10-20 minutes, so that the white fungus soup is cooked The quality will be more viscous and delicious.
5.
A bowl of sweet and sour is super delicious.
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Tips:
1. The gelatin of the white fungus soup must be fully soaked. Do not unplug the power after cooking. Keep warm for a while and the white fungus soup will be more viscous and delicious.
2. It can be cooked in a casserole or pressure cooker. According to personal habits, fill up the amount of water at one time and do not add water halfway.