Wolfberry Pineapple Tremella Soup

Name: Wolfberry Pineapple Tremella Soup
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 small flowers Tremella; Some Pineapple meat; a little Wolfberry; Some crystal sugar

by Topo Create NX

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

On New Year's Day this year, it was extremely cold. Open the circle of friends, all parts of the country are enjoying the snow scenes.

There is no snow in Guangdong, but there is rain! It was cold and wet, and it was one degree indoors and outdoors, and it was too cold to bear.

Of course, the best match for such a cold day is a bowl of warm sugar water.

It is said that Cantonese people are the best way to maintain health, and Cantonese people must have sugar water for health maintenance.

In winter, the skin is prone to dryness, and it is often necessary to replenish more moisture from the inside out. Replenishing collagen is the most pleasing. Bird's nest is a bit expensive, peach gum processing is a bit cumbersome, and the soft white fungus is perfect.

Today I will make this wolfberry pineapple white fungus soup for you. The white fungus is added with pineapple meat. It is moisturized and has the sweetness of the fruit. The taste is unique.

Ingredients

2 small flowers Tremella
Some Pineapple Meat
a little Wolfberry
Some Crystal Sugar

Wolfberry Pineapple Tremella Soup

1. Soak the white fungus in water in advance, cut off the yellow root part, and then tear the white fungus into small pieces for later use.

Wolfberry Pineapple Tremella Soup recipe

2. Peel the pineapple and cut into small pieces for later use. Cook a little bit smaller for more flavor.

3. Put the processed white fungus and pineapple chunks into the travel health pot, and fill the ingredients to about half a cup.

4. Add clean water, do not exceed the maximum water level.

5. Select the boiling water mode, after the end, you can choose to cook again.

6. Add a little wolfberry and rock sugar in an appropriate amount, keep warm until the rock sugar melts.

7. Sweet and sour, warm syrup-wolfberry pineapple and white fungus soup is complete!

Tips:
The pineapple used this time is fresh pineapple meat. You can also use canned pineapple instead. If you like fresh white fungus, you can also cook it with fresh white fungus.

Because I like the soft and waxy taste, I used the second boiling water mode this time. The ingredients were cooked before going to bed, and then kept warm until the morning. The waxy gum feel is really amazing!

Take a sip while hot and feel the warm sugar water, all the way from the mouth to the lower abdomen, the whole person is warm and sweet, and the exquisite pig girl must not be missed.

Tips:
1. If you want to make a thick white fungus soup, you can tear the white fungus into small pieces. The more you tear it, the easier it is to stew and stick.

2. After turning off the heat and keeping it warm and simmering for a period of time, the taste will be softer and more delicious.

3. Don't boil too much white fungus soup at one time, it's best to finish it on the same day, don't overnight.

4. Soak the white fungus with cold water. Warm or hot water will destroy the pectin in the white fungus.

5. High-quality white fungus should be whitish or yellowish in color, round in appearance, thick in meat, and free of dark spots and impurities. There is still a pungent smell, that is, inferior white fungus, don't buy it.