First, wash the prepared tremella, carrots and cucumbers with clear water. Tremella must be rooted, and then all carrots and cucumbers are shredded. Boil some water in the pot. After the water is boiled, put the tremella into the water and blanch it first. The blanching time should not be too long, and it can be fished out in about 5 seconds. After taking out, let it pass through cold water. Put shredded carrots in a pot and blanch them in water. After you get them out, you need cold water.
Prepare a plate, add tremella, then add shredded carrots and cucumbers, add minced garlic, edible salt, white sugar, soy sauce, aged vinegar and oyster sauce, and finally pour in some Chili oil and sesame oil. After mixing well, you can eat it directly. In summer, it is really good to eat a cold tremella.
02, rock sugar tremella jujube soup to prepare the right amount of tremella, red dates, rock sugar, candied dates. After preparing these things, let's soak the tremella first, preferably with warm water, and then wash it with clear water, because there is likely to be some sediment in the tremella, and the roots of the tremella should be removed.
Tear the tremella into small pieces, wash it and put it aside to drain. Red dates should also be washed with water. Add a proper amount of water to the pot and put the tremella into the fire to boil. After boiling, continue to simmer for an hour. After one hour, add candied dates and red dates, and then continue to cook for about two hours. Tremella at this time is particularly soft and slippery. Let's add some rock sugar to the tremella soup to taste, then stir it thoroughly until the rock sugar melts, and then turn off the heat. This is a very delicious soup of rock sugar, white fungus and red dates.