Purple Sweet Potato and Tremella Soup

Name: Purple Sweet Potato and Tremella Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Purple Sweet Potato; A Tremella; 4 capsules crystal sugar; Some water

by The cat who doesn't want to go downstairs

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I really like the color of purple sweet potatoes, the rich deep purple is very beautiful! In addition to the nutrients of sweet potatoes, purple sweet potatoes are also rich in anthocyanins. We know that anthocyanins have a very good anti-aging ability, can protect our skin and improve the skin’s immunity, help our circulatory system, but also protect our eyes, relieve eye fatigue, and improve vision.

Everyone should have seen purple sweet potato discoloration. Once I cooked the purple sweet potato porridge and found it turned blue-green, and it felt like poisoned. I suspected that the purple sweet potato I bought was a fake. Later I realized that it was a little joke made by the purple sweet potato and us.

The deep purple of purple sweet potato is a natural color. This color is also called anthocyanin or purple pigment. Anthocyanin is a water-soluble pigment and one of the natural pigments commonly used in the food industry. Anthocyanins can change color with the acid-base of the cell fluid. When the cell fluid is acidic, it will be reddish, and when the cell fluid is alkaline, it will be bluish.

If the purple potato turns blue-green when it is cooked, it may be because the water is alkaline. You only need to add a little white vinegar or a little lemon juice to the water to make it purple.

Purple sweet potato is rich in anthocyanins, and white fungus is rich in gums. When stewed with rock sugar, it is a beautiful nourishing beauty dessert, and the eyes like it! "

Ingredients

Purple Sweet Potato and Tremella Soup

1. Prepare ingredients: 1 purple sweet potato, 1 white fungus (soaked in cold water in advance), 4 rock sugar.

Purple Sweet Potato and Tremella Soup recipe

2. Remove the roots of the white fungus, tear them into small flowers and clean them. Peel the purple potatoes and cut them into small cubes.

3. Put the white fungus in a casserole and add an appropriate amount of water.

4. Cover the lid and bring to a boil over medium heat, then turn to low heat and simmer slowly.

5. Stew until the white fungus is soft and smooth, add the sliced purple potato diced.

6. Turn to medium heat and simmer.

7. Stew until the purple sweet potato is soft and waxy, and when the soup thickens to purple, turn it to low heat.

8. Add 4 pieces of rock sugar and simmer for a few minutes on low heat. When the rock sugar softens, turn off the heat.

Tips:
1. When choosing white fungus, you must be careful not to choose the snow-white white fungus for "beauty". The normal white fungus should be light yellow, and the color of the roots is slightly darker.

2. It is best to soak the white fungus in advance. For example, if you cook it in the morning, soak it in cold water the night before.

3. Don't worry when cooking, simmer slowly on low heat to release the gelatin of the white fungus. If you find it troublesome, you can choose to use a soymilk machine, which is more convenient.