Tremella Lotus Seed Soup Cooking Techniques

Tremella Lotus Seed Soup Cooking Techniques

1. Tremella, red dates, lotus seeds, wolfberry, rock sugar

2. Pour in water to foam

3. Remove the stalk of the soaked white fungus and tear it into small pieces for later use

4. Pour the lotus seeds into warm water and soak for 2 hours

5. Pour the white fungus into a casserole and add water

6. Pour in the right amount of lotus heart, wolfberry, red dates, ice

7. Stir evenly

8. Boil the white foam and clear it

9. Bring to a simmer and simmer for 30 minutes, and the white fungus soup will thicken, then turn off the heat

10. Tremella lotus seed soup has a strong nourishing and fitness function. It is a traditional nourishing yin, moisturizing and moisturizing beauty product.

Tips:

You can eat cooked white fungus after being chilled in the refrigerator. Don't eat it overnight. If it is left for a period of time, the nutrients in the white fungus soup will decrease and produce harmful ingredients