Xiancao Tremella Soup

Name: Xiancao Tremella Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Tremella; 20g Black jelly; 10g crystal sugar; 60g Sugar; Some water

by Mu Ke

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Although it has been a week since the beginning of autumn, it is still hot like a stove every day, making people think of all kinds of ways to relieve the heat. Shao Xiancao is a famous snack in Taiwan. It has the effects of cooling and removing fire, antipyretic and beautifying, especially suitable for summer consumption. The jelly made by myself is not inferior to that of fresh taro. If you like the texture of Q-bomb, add less water, and if you like the smooth texture, add more water. In the past few days, when cooking the white fungus soup, I also put some grass jelly, the grass jelly Q bombs, the white fungus is soft and waxy. After being chilled in the refrigerator, it is really delicious and relieves the heat.

Ingredients

1/2 Tremella
20g Black Jelly
10g Crystal Sugar
60g Sugar
Some Water

Xiancao Tremella Soup

1. Preparation materials: Tremella, rock sugar, grass powder and white sugar

2. Soak the white fungus in cold water, remove the stems, and tear them into small pieces. Fill the casserole with water, boil, and simmer.

3. The fairy grass powder and white sugar are transformed into a particle-free paste with a little cold water (the ratio of fairy grass powder to water is 1:25, 20 grams of fairy grass powder use 500 grams of water, the fairy grass jelly produced in this way is more Q, like soft and smooth A little more water can be added)

4. After the remaining water is boiled, slowly pour into the fairy grass paste and stir while rushing

5. Re-enter the fairy grass paste and bring it to a boil (stir while cooking)

6. Pour the fairy grass paste into a box covered with plastic wrap and let it cool and then put it in the refrigerator (it solidifies quickly, so pour it while it is hot)