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1, soak the lotus seeds all night before stewing, and stew them together the next morning, so that the stew will be rotten and delicious. But first break the tremella into small pieces and soak for about half an hour. 2. After the fire boils, turn to low heat and simmer slowly. It will be almost in 2-3 hours. It is best to cook until the tremella is gelatinous. Then add a proper amount of rock sugar, stir and melt, and stew for about 30 minutes. If you don't pursue the taste, you can use a pressure cooker 15 minutes. If you want to eat soup like jelly, put some agar in the fire. 4. If you use stew, you should burn it for 1 hour for 30 minutes, and then put the rock sugar on medium heat for 30 minutes. When you see that the tremella in the pot is soft and the lotus seeds are covered, simmer for 30 minutes. After cooling, put it in the refrigerator, and take out the rock sugar tremella soup one day later. 5, tremella lotus seed soup must be simmered slowly, and must not be cooked on fire. Only by slow stewing can the essence be cooked. Moreover, it must be soft and sticky to be easily absorbed by the human body, and the nutrients of tremella can be released to the maximum extent. You can't thicken it with starch, but let it be naturally sticky. This is the most authentic way to make tremella lotus seed soup.

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