Stewed Hashima and Tremella with Rock Sugar and Sydney

Stewed Hashima and Tremella with Rock Sugar and Sydney

1. Hashima plus two slices of ginger can be soaked in mineral water for more than 24 hours, which refers to winter, if summer, 18 hours is enough

2. Hashima must choose this wild thread oil, the best quality

3. Change the water every four hours in between

4. Drained the water, good hair

5. The soaked white fungus drains the water and tears into small flowers

6. Pour into the milk pan

7. Pour in boiling water and simmer for 20 minutes

8. At this time, peel and core the Sydney pear and cut into small pieces

9. Put the cut pear cubes into the stewing pot

10. Put in the snow clams

11. Pour the glutinous white fungus and the soup into the stewing pot

12. Put rock candy

13. Stew over water for 30 minutes

14. Turn off the heat and sprinkle in goji berries, cover the stew pot, and simmer for a while

Tips:

1. Add ginger slices when soaking snow clams to remove the fishy smell. I don’t feel fishy after soaking like this. If it still feels fishy, you can put ginger slices in boiling water and boil for two minutes;
2. Remember to change the water more halfway;
3. Turn off the fire before putting goji berry, otherwise it will affect its nutritional value;
4. It is best to use a stew pot to stew in water, so that nutrients will not be lost. Generally, the tonics that are stewed are stewed in water.