Purple Sweet Potato and Tremella Soup

Name: Purple Sweet Potato and Tremella Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g crystal sugar; 70g Fresh white fungus; 1 piece Little Purple Sweet Potato; 3g Wolfberry

by Brother Xin's mother (from Tencent.)

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Tremella is not only rich in nutrition, but also has a great taste. Mainly have the following nutritional value: 1. Tremella is rich in vitamin D, which can prevent the loss of calcium. 2. Tremella protein contains 17 kinds of amino acids, and 3/4 of the essential amino acids for human body can be provided by Tremella. 3. Tremella also contains a variety of minerals, such as calcium, phosphorus, iron, potassium, sodium, magnesium, sulfur, etc., among which calcium and iron are high in content. 4. Trehalose, polypentose, mannitol and other glycogens are also contained in the white fungus, which has high nutritional value and has the function of strengthening and strengthening. It is a high-level nourishing tonic. 5. There is also a richer dietary fiber in white fungus

Ingredients

Purple Sweet Potato and Tremella Soup

1. I used fresh white fungus this time, which eliminates the step of soaking hair. Since it is too big, I only used half of it.

Purple Sweet Potato and Tremella Soup recipe

2. I prepared a small purple sweet potato and a little wolfberry. The combination of wolfberry and white fungus can calm the nerves and nourish liver and kidney yin deficiency.

3. Cut the white fungus finely, and change the knife to the purple sweet potato. The smaller the white fungus, the easier it is to boil out the glue.

4. The water in the boiled white fungus soup must be sufficient, otherwise it will easily turn into white fungus. Boil the white fungus first, then add other ingredients you like.

5. Cook until you can see that the white fungus glue in the pot is thick, add rock sugar and cook.

Tips:
Tremella soup is an advanced nutritional supplement, but overnight, the nutrients will be reduced and harmful ingredients will be produced. Because both white fungus cultivated indoors and white fungus cultivated in the field contain more nitrates, if they are cooked for a long time, nitrates will be reduced to nitrites under the decomposition of bacteria. Therefore, the food should be eaten fresh, and it is best not to leave it for too long.