Variety Pumpkin-pumpkin, Red Dates and Tremella Soup

Name: Variety Pumpkin-pumpkin, Red Dates and Tremella Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pumpkin; 20g crystal sugar; 10 pcs Red dates; 1/2 a flower Tremella; Some Lotus seed

by kiss war girl

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In autumn, the climate is dry, and many children will experience symptoms such as chapped lips, nasal bleeding and dry skin in varying degrees.
The β-carotene contained in pumpkin can be absorbed by the body and converted into vitamin A. In addition, pumpkin is rich in vitamin E, which can help the normal secretion of various pituitary hormones, so that the growth and development of children can maintain a normal healthy state. Eating more pumpkin can also be used to treat roundworms, tapeworms, and diabetes in children.
Eating pumpkin often can make the stool smooth and the skin plump, especially for women, it has a cosmetic effect. Therefore, young mothers can eat pumpkins with their children. Pumpkin is rich in sugar and is easier to digest and absorb. Pumpkin is the main source of vitamin A and has high nutritional value. In addition to making soup and paste, you can also cook porridge and steam food. "

Ingredients

200g Pumpkin
20g Crystal Sugar
10 pcs Red Dates
1/2 a flower Tremella
Some Lotus Seed

Variety Pumpkin-pumpkin, Red Dates and Tremella Soup

1. Peel the pumpkin, cut the seeds, and cut into small pieces.

Variety Pumpkin-pumpkin, Red Dates and Tremella Soup recipe

2. Soak the white fungus, red dates, and lotus seeds in cold water until soaking.

3. Remove the pedicles of the white fungus and tear them into pieces; remove the core of the lotus seeds and remove the dried branches of the pedicles of the red dates for later use.

4. Add enough water to the soup pot, add white fungus and lotus seeds, and cook for 10 minutes on medium heat.

5. Add pumpkin and red dates, turn to low heat and simmer for 20 minutes.

6. Turn to high heat and simmer for 5 minutes, then turn to low heat and add rock sugar and simmer for 5 minutes. (This soup can be eaten hot or cold. Eat it after refrigeration in summer for better taste)