Summer Beauty Dessert---purple Sweet Potato and Tremella Lianzi Soup

Name: Summer Beauty Dessert---purple Sweet Potato and Tremella Lianzi Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Purple Sweet Potato; Some Tremella; Some Lotus seed; Some crystal sugar

by kiss war girl

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The noble and charming purple color of purple sweet potato is unique, and as food, it will also add a little more charming flavor to the food. Cook it slowly, the soft and waxy texture is moisturized with rock sugar, and the purple romance in summer, are you excited? "

Ingredients

Some Purple Sweet Potato
Some Tremella
Some Lotus Seed
Some Crystal Sugar

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Summer Beauty Dessert---purple Sweet Potato and Tremella Lianzi Soup

1. Soak the white fungus in advance to rinse off small impurities such as dust; soak the lotus seeds, remove the core, and wash.

2. Remove the stalks of the soaked white fungus and shred them by hand; wash the purple sweet potato, peel and cut into small cubes.

3. Put the white fungus into the pot, add appropriate amount of water, bring to a boil on medium heat, turn to low heat and cook slowly.

4. After half an hour, the white fungus became soft and the soup thickened.

5. Add purple sweet potato and lotus seeds and bring to a boil over medium heat.

6. Turn the heat to a low heat and continue to cook for about 30 minutes. The soup is thick. When the purple sweet potato is soft and waxy, add rock sugar to turn off the heat.

Tips:
1. Tremella is easier to simmer when torn into small pieces.

2. Simmer on a low heat, so that the white fungus can cook out the gelatin.

3. You can eat purple potato soup cold or hot as you like.