Sea Stone Flower Purple Sweet Potato Tremella
1.
Soak the white fungus in cold water for 1 hour and tear into small flowers.
2.
Wash the purple sweet potato and cut into small pieces.
3.
Wash the red dates, remove the pit, and cut into two pieces.
4.
Soak the sea stone flower in cold water for 15 minutes.
5.
Put the sea stone flower in a clean cooking bag, boil a pot of hot water (the amount of water must be added, so that it does not pass the sea stone flower at all), put the bagged sea stone flower, and slowly simmer for 15 minutes on medium heat (sticky The condensate is slowly boiled out), remove the cooking bag and discard it, add the white fungus and continue to cook for 15 minutes, add the purple sweet potato and red dates and continue to cook for 15 minutes.
6.
Add an appropriate amount of white sugar, stir evenly, and you can get it out of the pot!
Tips:
The amount of water must be added enough. Tremella will have a sticky feeling when cooked. Those who don't like the thick sticky feeling can reduce the amount of sea stone flower. When boiling the sea stone flower, be careful to stir it. Don't stick the cooking bag on the bottom of the pot, otherwise it will affect the taste!
