Materials/tools: 1 tremella, red dates, medlar, crystal sugar, clear water, one pot.

1. Prepare a piece of dried tremella and soak it in clear water for 2 hours in advance. If you want to soak it faster, you can soak it in warm water at 40℃, but you must never use hot water or boiled water, otherwise the tremella will not taste crisp.

2. Rinse the tremella with clear water after soaking, remove the root of tremella and tear it into small pieces. Many people like to use scissors to cut, and the incision is neat, which is not conducive to gluing. If torn by hand, the shape is irregular and the contact area is larger, which is beneficial to glue.

3. Pour proper amount of cold water into the casserole and add tremella. The amount of water should be enough at one time, and no water can be added in the middle. After tremella is fully soaked, the ratio of tremella to water is 1:3, and the taste is the best.

4. The fire boils. After boiling, turn to low heat and continue stewing for 20 minutes. Rinse red dates and medlar with clear water, and you can also add lily and lotus seeds, but you also need to soak them in advance and boil tremella soup. You can add more ingredients to make them more nutritious.

After 5.20 minutes, add red dates and medlar, continue to stew for 10 minute, and stir with a spoon continuously, which can speed up the glue extraction. Many people have not done this, so it is no wonder that tremella soup is not sticky.

6. After stirring 10 minute, turn off the fire, add a proper amount of rock sugar, and stew in a casserole for 5 minutes, and the tremella soup will be ready, ensuring smooth and glutinous, full of gum and very delicious.