Purple Sweet Potato and Tremella Soup
1.
To prepare the ingredients, the white fungus is exempt from washing, and the black wolfberry is exempt from washing. Just peel and dice the purple sweet potato. Materia Medica Tremella is a dry product packaged in small bags, no washing and no soaking. Don’t look at a bag of only 6 grams, but the foaming rate is 36 times higher. There are as many as three bowls of finished products. It is said that only one fresh white fungus can be processed. Gram of finished product.
2.
Open the bag and pour the white fungus directly into the casserole, then add the cut purple potato diced, and pour 700 ml of water. It is important to note here that the purple sweet potato diced must be cut into smaller pieces, because this kind of white fungus has a very short gel time. If it is cut into large pieces, the purple sweet potato will not be easy to boil softly in a short time.
3.
Bring the water to a medium-high heat first. After the water is boiled, a large amount of white foam can be seen floating. This is because the white fungus contains a lot of gum and protein, so don't cover it when cooking to prevent the foam from overflowing.
4.
After the water boils, turn to low heat and continue to cook for 15 minutes. Yes, there is no need to cover, and the glue can be easily produced with the minimum fire. It is so magical.
5.
This is what it looks like after it has been boiled on a low fire for 10 minutes. The thick gum can already be seen. Add a proper amount of rock sugar. In the previous Tremella recipe, I mentioned that putting the sugar too early will affect the glue, so here I still maintain my usual style, and then add rock sugar after the glue is made.
6.
After adding the rock sugar, continue to cook for 5 minutes. In addition, frequent stirring during the cooking process can not only prevent the bottom from sticking, but also speed up the glue production and make the glue thicker.
7.
When the white fungus cools slightly to fifty or sixty degrees, add the black goji berries at the end, and you can start to enjoy it beautifully. Black wolfberry is not suitable for high temperature heating. Too high temperature will damage the nutrients in the black wolfberry, so it needs to be cooled down and added at the end. And for the white fungus itself, the taste of cold food is also better.
8.
According to the instructions, add 100-110ml of water per 1 gram of Tremella. I added 700ml of water, but it was still slightly thicker. Maybe the water evaporates a lot during the cooking process. I think I can add more water next time. , The effect may be better. For 20 minutes, I ate the slippery glutinous white fungus soup, and I didn’t pick up the pot, I could boil out the glue with the lid open, which really refreshed my understanding of the white fungus.
