To make tremella and jujube soup, you can use the usual soup pot or rice cooker.

Material: 20g of tremella.

Accessories: 10 dried jujube, 2g medlar.

Seasoning: 20g rock sugar, 500ml water.

The practice of tremella and jujube soup;

1. Soak Tremella in boiling water for 20 minutes, take it out and wash it, remove the yellow roots and break it into small flowers; Wash the jujube, remove the core, and soak the medlar in water for later use.

2. Pour the right amount of water into the soup pot. After the fire boils, turn to low heat, add tremella and cook for 30 minutes. After the soup becomes sticky, add red dates and medlar and continue to cook 10 minutes.

3. 10 minutes later, put the yellow crystal sugar into the pot and stir until the crystal sugar melts.