Winter melon, wolfberry, Flammulina velutipes and shredded ginger soup
This bowl of soup seems to describe her with all beautiful words, pure, clear, calm and calm. ...
But I like her ginger smell better ... not strong, but warm.
Materials?
Proper amount of wax gourd
Flammulina velutipes
A little ginger
Lycium barbarum
Proper amount of salt
What is the practice of winter melon, medlar, Flammulina velutipes and ginger soup?
Peel wax gourd, wash and slice, wash Flammulina velutipes to remove roots, peel ginger and cut into filaments, and rinse Lycium barbarum with water slightly.
Put some water in the pot and bring it to a boil.
Add wax gourd and shredded ginger, and cook until wax gourd is 6% ripe.
Add Flammulina velutipes to boil, add Lycium barbarum and simmer for a while.
Season with salt before cooking.
Materials?
6 red dates
Half a white fungus
Ginger slices
3 tablespoons of brown sugar (can be increased or decreased according to your own taste)
Stewed beaker. I have 500 ml here
How to make red dates, tremella and shredded ginger soup (braised beaker version)?
Step 1: Soak the tremella in a bowl of cold water (10 minutes) and tear it into small pieces. Remove the yellow roots. Never tear it into pieces, it will melt and taste bad.
At this time, you can preheat the stewing beaker with boiling water first, and then you can bottle it directly after everything is ready.
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Step 2: Wash the red dates and make a vertical cut with a knife (so that the rich nutrition of red dates can be better integrated into the soup in the later stage).
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Step 3: shred the ginger (if you don't like the heavy ginger, you can put less)
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The last step: add brown sugar to the above materials, add appropriate amount of water and simmer for 10 minutes, pour into a beaker, have a good sleep and eat in the morning.
In my 500 ml beaker, the water probably just didn't look like the material, so just add water according to your own cup.
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Tips
I use jujube here, and jujube tastes better than jujube. Personally, I think jujube tastes better than jujube.