Crystal sugar tremella lotus seed soup materials: lotus seeds, tremella, red dates, papaya, crystal sugar practice: 1. Soak two dried tremella in clear water, remove impurities from the roots and tear them into small flowers: 2. Ten red dates and a handful of lotus seeds are soaked in clear water for two hours, otherwise they will crack easily after being prepared. 3. The yellow rock sugar is quantified according to your own preferences, brewed into boiling water and placed. Put the prepared rock sugar tremella lotus seed soup into a carved papaya cup, and then steam it in a steamer for half an hour. Shrimp tremella main ingredients: fresh shrimp auxiliary materials: tremella fuciformis, chicken breast, egg seasoning: salt, chicken essence, onion ginger juice, starch, cooking wine, broth, cooked lard, sesame oil. Practice: 1. Remove the head and tail of shrimp, remove shrimp intestines and shrimp lines, wash and cut into cross knives, and add salt, chicken essence and onion ginger juice to taste; 2. Chop chicken breast into paste, add egg white and stir well, add onion ginger juice, salt, chicken essence, cooked lard, cooking wine and broth and stir well; 3. Tear the tremella into small pieces and blanch with boiling water, and then mix the broth, chicken essence, salt, cooking wine, onion ginger juice and water starch into juice; 4. Divide the prepared minced chicken into several portions (according to the number of shrimps) and put them on the prawns sprinkled with starch one by one, then put them on the tremella, steam them for 15 minutes, and take them out and put them on a flat plate; 5. Heat the cooked lard in a pot, add the prepared juice, pour sesame oil on the shrimp plate, and then take it out of the pot. 1? 7 Mingmu Tremella ingredients: tremella (dry) 25g, quail eggs 200g, seasoning: salt 2g, monosodium glutamate 1g, lard 15g. Practice: soak tremella in warm water, wash the sediment after swelling, add boiling water to make it bigger, and cut off the black film with a knife; 2. Blanch the tremella with boiling water and put it in clear water; 3. Quail eggs are beaten into small bowls with lard one by one, steamed in cages for about 5 minutes, and taken out; 4. Quail eggs are soaked in cold water for later use; 5. Boil chicken soup 1500ml, add refined salt and monosodium glutamate to taste, and take out tremella; 6. Remove quail eggs from cold water, cook them with boiling soup, put them in a large bowl, and serve with chicken soup and tremella. Braised tremella ingredients: tremella 20g, Nostoc flagelliforme 15g, carrot lettuce 200g, clear soup 600g, refined salt 5g, chicken oil 10g, and sugar 20g. Practice: 1, soak tremella to remove yellow roots, add clear soup and cook 1 hour; Nostoc flagelliforme and clear soup are cooked for 10 minute; Peel carrots and lettuce, cut them into fresh mushrooms, blanch them in boiling water and take them out; 2. Boil the clear soup with refined salt and sugar, then cook carrots, lettuce and fresh mushrooms for 2 minutes, take them out and soak them in cold water, leaving the original soup for later use; 3. Buckle the steamed tremella in a dish, and put Shanghai ribbon, lettuce, carrots and fresh mushrooms around the tremella. Add salt, sugar, chicken oil and water starch to thicken the original soup, and pour the thickening juice evenly. Ingredients of tremella fruit soup: 250g of apple, 25g of tremella (dried), 3g of sugar osmanthus as auxiliary material and 50g of seasoning sugar. Practice: 1. Soak tremella in warm water and wash it. 2. Wash, peel and cut the apples. 3. Add 800 ml of water to the pot, add tremella, boil and simmer for 25 minutes. 4. Add sugar and apple slices, take out when boiling again, and add sugar osmanthus before eating and mix well. Tremella porridge material 1 cup round glutinous rice, tremella 9 g seasoning rock sugar 150 g, water 8 cups: 1, tremella soaked in cold water 1 hour to make it swell, remove the root connection and wash. 2. Wash the round glutinous rice, soak it in 8 cups of water for 20 minutes, and move it to the fire to boil. Change to low heat 10 minute, then add tremella and cook until the rice grains are soft and rotten. 3, add rock sugar to taste, cook until the rock sugar melts, mix well, and then turn off the fire and serve. Tremella 50 grams, sea cucumber 25 grams, prawn 25 grams, oil millet, winter bamboo shoots, ham, wet starch, refined salt, pepper water, lard, cooking wine, monosodium glutamate and soup. Practice: 1, cut the sea cucumber into small pieces. 2. Slice prawns and soak them in boiling water. 3. Cut the oil millet and winter bamboo shoots into small pieces and soak the tremella in boiling water. 4. Put the soup into a pot, add salt, lard, pepper water, cooking wine, tremella, sea cucumber, prawns, rape, winter bamboo shoots and ham, bring to a boil, add monosodium glutamate and put it into a soup bowl. Clear soup Tremella ingredients: Tremella 1, 5 bowls of clear water, 5 tablespoons of seasoning: (1) Tremella soaked for 4-6 hours, washed and soaked in hot water for 2 hours to widen it, and then removed and drained. (2) Add crystal sugar and tremella into clear water, and slowly boil it into a sticky state with low fire. Materials: 2 dried tremella, lotus seed 10, coix seed10g, lily10g, 5 red dates, peanut10g, and rock sugar. Methods: 1. 2. Boil a pot of boiling water, put tremella, lotus seeds, coix seed, peanuts and red dates into the pot, and turn to low heat after the fire is boiled. 3. After simmering for 2 hours, put the lily into the stew pot 15 minutes, and then add the medlar and rock sugar. 4. Simmer for 5 minutes on medium heat. Tangerine tremella soup materials: orange 1 piece, dried tremella 1 piece (about 10g), dried lotus seeds 30g and rock sugar 50g. Practice: put a proper amount of cold water into the dried tremella (the amount of water is subject to the total soaking amount of tremella), soak for 30 minutes, so that the tremella is completely soaked, and then remove the roots and tear it into small flowers. Peel the orange, break it into small petals, wash the orange peel and cut it into filaments for later use. Put 800ml of cold water into a boiling pot, then add rock sugar, dried lotus seeds and tremella, and simmer for 20 minutes after the fire is boiled. Finally, put the small orange petals and orange peel filaments into the soup pot and continue to simmer 10 minutes. Ingredients of spinach and tremella soup: spinach and tremella. Practice: 1. After the spinach is rooted, it is washed and cut into sections; Wash tremella and drain. Add wine and marinate it a little. 2. Shred ginger and onion; Boil a proper amount of water in a clay pot, first add spinach, roll for a while, add salt and onion, then put down tremella, roll for a while, and you can drink pineapple and tremella soup. Ingredients: tremella 100g, liqueur 100g, peeled pineapple 250g, 3 eggs, clear water 1500g, sugar 1500g. Practice: Cook the tremella fuciformis and cut it into small pieces, change the pineapple into diced shape, beat the eggs into a bowl, boil the water in the pot, add tremella fuciformis, diced pineapple, sugar and sweet wine to boil, thicken it and pour it into the egg night. Tremella pigeon soup material: pigeon, ginger, tremella, vinegar, salt: 1, dried tremella, soak for at least 30 minutes, and cut pigeon meat into small pieces; 2. Add pigeons and ginger slices and stew for about 40 minutes on medium heat. 3, add tremella, stew for about 30 minutes, add salt and a little vinegar. Tremella mixed with cucumber material: tremella, cucumber onion garlic soy sauce vinegar sugar sesame oil coriander salt pepper chicken essence practice: 1 Mix sauce: put soy sauce, vinegar, sugar, salt, pepper, chicken essence, onion and garlic and sesame oil into a bowl and mix well. The amount will be controlled according to your own taste. Put the prepared sauce in the refrigerator. 2. Blanch the soaked tremella, pat the cucumber with a knife, and then cut it into pieces with a different knife. 3. Put the tremella and cucumber into the dish and pour the sauce. Tremella mandarin fish soup materials: fresh mandarin fish, water-soaked tremella, bean sprouts, clear soup, salt, cooking wine, white pepper, onion ginger, eggs and starch. Practice: 1, cut the cinnamon fish into pieces 4 cm long and 2 cm wide, and slice the onion and ginger; Add onion ginger to tremella, steam in a small cage until soft and rotten, take it out, put it in a pot, add clear soup to boil, and put it in a bowl for later use. 2, sweet-scented osmanthus fillets with salt, cooking wine, white pepper, egg white, starch sizing. 3. Add clear soup to the pot and bring to a boil. Slide in the fish fillets, add bean sprouts, then remove them together and put them on the tremella in the bowl. Tremella bean curd soup uses 50 grams of tremella, 250 grams of tofu, vegetable oil, salt and monosodium glutamate. Practice: 1. Soak tremella in warm water, then wash it and tear it into small flowers. Wash the tofu and cut it into small pieces. 2. Put tremella and tofu in a hot oil pan, stir well, add appropriate amount of water, cook with slow fire until tremella becomes sticky, add salt and monosodium glutamate and mix well. Tremella and purple potato porridge materials: half a bowl of rice, 4 or 5 tremella, and purple potato (small head). Two methods: Step 1: Wash the purple potato, peel it and cut it into 1 cm square granules. Step 2: soak the tremella in warm water, then remove the pedicle and tear it into small pieces. Step 3: Put water in the pot and put the washed rice in. After the fire boils, hold the bottom of the pot with a spoon to prevent it from sticking to the pot. Then add purple potato and tremella, boil and turn to low heat. Step 4: Cook on low heat for about 40 minutes. When the consistency reaches your needs, add honey and stir evenly (be sure to use the spoon several times during the porridge cooking). Tremella and glutinous rice soup is made of 50 grams of tremella, glutinous rice 150 grams, sugar, osmanthus fragrans and wet starch. Practice: 1, remove impurities from coix seed, soak it in warm water and wash it. 2. Wash the tremella and tear it into small pieces. 3. Add cold water to the pot and cook the tremella and glutinous rice together. After the glutinous rice is cooked, add sugar to boil, thicken with wet starch, add sweet osmanthus and push well. Serve. Tremella shredded pork soup materials: tremella 10g, shredded pork 50g, bamboo shoots 30g, carrot 15g, salt 1/2 tsp, chicken essence powder 1/2 tsp, white pepper 1/4 tsp, and white powder water 65433. 2. Blanch the shredded pork and the materials made in 1 and drain them for later use. 3. Take the soup pot, put the big bone broth and all the materials, and add the oil and salt, chicken powder and white pepper. 4. Practice 3 After cooking, turn to low heat, thicken with white powder water and sprinkle with sesame oil. Ceylon Baked Cream Tremella Material: 2 pieces of clear water Bai Yiner, broccoli 150g, a little shredded lemon. 1 cup flavored milk soup, 1 teaspoon refined salt, 1/2 teaspoons white sugar, appropriate amount of water starch and olive oil. Practice: 1, wash tremella selectively and tear it into petals; Remove the roots of broccoli, cut it in the middle and wash it. Blanch it with hot water and put it on a plate for use. 2. Heat the olive oil in the pot, pour in the milk soup, tremella, refined salt and white sugar to taste, thicken the water starch, pour it on the broccoli and sprinkle with shredded lemon. Ingredients of lily tremella porridge: lily 100g, tremella (dry) 15g, auxiliary material: medlar 30g, seasoning: rock sugar 30g. Practice: pick the lilies one by one, wash and drain; 2. Soak tremella and Lycium barbarum separately and drain; 3. Remove the pedicels of tremella, tear it into blocks of moderate size by hand, put it in a pot, add water, cook for about 15 minutes on medium fire, add Lycium barbarum, cook for another 5 minutes, then add rock sugar to dissolve, add lily and cook for 1 minute, and immediately turn off the fire. Ingredients of tremella mixed with bean sprouts: mung bean sprouts 150g, tremella 25g, green pepper 50g, sesame oil 10g, and a little refined salt. Practice: 1, root the mung bean sprouts and wash them. 2, the green pepper is pedicled, washed and shredded. Soak tremella in water and wash it. 3. Put the wok on fire, add water to boil, add mung bean sprouts and shredded green peppers to boil, remove and cool, then blanch the tremella in boiling water, remove cold water and drain. 4. Put tremella, bean sprouts and shredded green peppers into a dish, add refined salt and sesame oil, and mix well to serve. Coconut tremella pot old hen ingredients: 1 chicken (about 500g), 1 coconut, 40g dried tremella, 12 red dates and 3 slices of ginger. The right amount of salt. Practice: 1 Peel the coconut and take its coconut juice and fresh coconut meat. Blanch the chicken and set it aside. Soak tremella in clear water for 15 minutes, then wash it and take it with you for later use. 4 put the chicken in the pot, heat the blanched chicken, bring it to a boil with high fire, and turn to medium heat for 45 minutes. Add tremella, red dates and ginger slices, cook together for 45 minutes, and then season with salt. Stewed Sydney with Tremella Ingredients: Sydney 350g, Tremella 300g, Fritillaria 3g, seasoning: 10g rock sugar. Practice: 1. Peel, core and cut Sydney. Remove the old roots of tremella and tear them into pieces. 2. Put Sydney, Tremella, Bulbus Fritillariae Cirrhosae and rock sugar into a saucepan and simmer for about 45 minutes. Ingredients of tremella and tomato soup: tremella, tomato 1 piece, sweet corn 1 piece, and appropriate amount of salt: 1 piece. After the tremella is soaked, put it in a casserole and cook it for an hour until it becomes sticky. 2. Wash the tomatoes, peel them, cut them into dices, put them into tremella soup with peeled sweet corn kernels, cook them on low heat for 15 minutes, and then add salt. Braised cabbage with white fungus Ingredients: dried white fungus 10G Qingjiang cuisine 12 cooked ham 75G, seasoning: (1) one cup of salt in Gaotong/0//4 teaspoons (2) one cup of sugar in Gaotong/0/3 teaspoons of salt1/. Add seasoning (1) and cook for five minutes, then take it out and drain. 2. Shred the cooked ham, remove the head, tail and old leaves from Qingjiang cuisine, blanch it in nourishing water until it is cooked, and spread it on the side of the plate. 3. Heat the wok with medium heat and boil the seasoning. Then add tremella and starch, thicken and serve, and sprinkle with shredded ham. Wash celery and cut into sections. 2. Boil the water, add tremella for 2 minutes, and then remove the cold water. 3. Put oil in the pot. When the oil is hot, add celery and stir fry. Add salt and sugar and stir fry to taste. Finally, add tremella and stir fry until cooked. Banana leaf tremella shrimp ball material: shrimp 500g, tremella 1, Lycium barbarum 1, banana leaf1,salt 2g, soy sauce 5g, oil 5g, ginger, garlic and dried starch 10g. Practice: 2. Fresh prawns are shelled to get meat, and cut horizontally on the back of the prawns with a knife until the shrimp tail, while removing the shrimp line. 3. Add dried starch to the processed shrimps, knead them continuously and rinse them with running water. Repeat this step two or three times to get crystal shrimp balls in cooking. 4. Mix the ingredients into a bowl of sauce and marinate the processed shrimps in the sauce for ten minutes. 5. At the same time, soak Lycium barbarum in warm water and wash the dust on the surface for later use. 6. Boil the water in the pot and put the banana leaves into the drowning water. In order to keep the banana leaves green, it is best to add a little salt and salad oil to the water and cool them in time after taking them out. 7. Take a steamer, put banana leaves at the bottom, spread fried tremella, pour pickled shrimps, sprinkle medlar and steam in the steamer for 5 minutes.