It is winter in a blink of an eye. Compared with other seasons, the weather in winter is not only cold, but also dry, especially indoors with sufficient heating in the north. The air humidity is very low, which is easy to cause body dryness and heat, such as dry skin and dry mouth. Therefore, in this season, everyone must remember to drink more water, keep the humidity of the body and prevent getting angry.
Besides drinking plenty of water, Bian Xiao also recommended a soup which is very suitable for seasonal drinking? Tremella and Sydney soup? . As we all know, tremella is a nourishing product with a very close price to the people. Tremella is flat and sweet, and has the effects of nourishing body fluid, moistening lung and nourishing stomach. Sydney has the effects of promoting fluid production to quench thirst, relieving cough and resolving phlegm, clearing away heat and reducing fire, nourishing blood and promoting granulation, moistening lung and removing dryness. The combination of the two ingredients is not only more nutritious, but also meaningless in taste.
As we all know, tremella is rich in gum and very nutritious. So how can we completely cook the gum in tremella? The following small series will share with you the detailed practice of making tremella soup, and you can also make tremella soup with rich gum and sweet taste.
Sydney tremella soup
Ingredients required: one tremella, one Sydney, a little red dates and a little rock sugar.
Practice steps:
1. To make the tremella soup gel quickly, it is necessary to soak the tremella in advance for more than 1 hour, so that the dried tremella can fully absorb water and completely soak the tremella.
2. Next, wash the Sydney, cut it into small pieces, and wash the red dates for use.
3. After the tremella is completely soaked, cut off the yellow pedicle of tremella with scissors, and then tear it into small pieces by hand. The smaller the tear marks, the easier it is for tremella to gel when cooking soup.
4. Put a proper amount of water in the pot, put the torn tremella in cold water, and turn to medium and small fire for stew 10 minute after the fire is boiled. It should be noted here that the soup of tremella must be cooked with cold water. If hot water enters tremella fuciformis, it will lock part of the colloid in tremella fuciformis, resulting in incomplete release of colloid. The ratio of tremella to water is about 1: 10. If there is too much water, even if the gum in tremella is completely released, the soup will not reach a viscous state.
5. After 10 minute, add the Sydney slices and red dates, add appropriate amount of rock sugar according to your own taste, and cook for10 minute, and boil the sweet taste of red dates and Sydney into the soup.
6. Don't eat the tremella soup after it is cooked. Turn off the fire, cover the pot and stew for 5 minutes. After this step of stewing, the colloid in tremella can be completely integrated with water, and the tremella soup can be more viscous and delicious.
7. Finally, put the boiled tremella soup into the bowl, and you can see that it is full of gum, which is very sticky. Use a spoon to pick it up and brush it. It tastes sweet and delicious.