Raw materials: red dates and tremella fuciformis.

Accessories: rock sugar

Recipe practice:

1. Tremella and red dates are soaked in warm water for 30 minutes, and the tremella is pedicled and torn.

2. Add water to the pot and pour in tremella. To prevent tremella from sticking to the pot, at the same time, put in a metal spoon, cover the pot and cook over high fire.

3. After the pot is boiled, the tremella begins to turn white. At this time, add red dates and continue to cook on high fire.

4. After the fire 10 minutes, turn to slow fire for 30 minutes.

After 5.30 minutes, it was found that tremella became sticky and soft, and the smell of red dates began to ooze. Add a proper amount of rock sugar.

6. After stirring evenly, pick up the spoon in the pot and serve.

Tips:

1.step2 adds a spoon to prevent tremella from sticking to the pot. Tremella will become more and more sticky during cooking, which will easily stick to the pot and affect the taste of the soup. Adding a spoon will stir at the bottom of the pot, avoiding the time of manual stirring and watching the pot.

2. If the skin of the selected jujube is thick, soak it as long as possible, so that the flavor of the jujube can be cooked during the cooking process.