1. What are the practices of Simichel syrup? Prepare the ingredients and soak the tremella two hours in advance. Boil the water in the pot, wash the sago, cook the sago until it is transparent, and stir the pot from time to time to avoid burning the pot. Cook sago, scoop it up and soak it in cold water for later use. Boil a pot of water, root the tremella and tear small pieces. Put the tremella into the pot, bring it to a boil and turn to medium heat. Lily is poured into tremella. Pour longan pulp and a little rock sugar until the soup is thick and the tremella is soft and rotten. Filter the sago water, spoon the cooked tremella into a bowl, mix well, and sprinkle with some medlar.

Second, first boil the water in a small pot, then soak the tremella in it, wash it with cold water when it is a little fatter, pick it into small pieces, and wash the medlar and red dates for later use. Boil the water and stir the sago. When the sago is a little transparent, turn off the torch and cover it. When it is completely transparent, rinse it with cold water and put it on a plate. Put tremella, red dates, medlar and rock sugar in a pressure cooker (I think it is better to cook in a pressure cooker) and add a proper amount of water. Ok, just put some sago and sugar water in the bowl, but that's all I ordered. I think that tastes better. It is best to put it in the refrigerator before drinking.

What are the practices of Simichel syrup? It is necessary to cook some tremella soup in summer, and children prefer sago. Prepare tremella, sago and red dates. Wash and cut the tremella (I use fresh tremella, so I don't need to soak my hair in advance). Red dates are fried in the middle, so you don't have to cut them. Boil red dates, tremella and rock sugar in water for 20 minutes. Put sago after the water is boiled. Stir while cooking until there are no white stones. Turn off the heat and simmer for 5 minutes. Sago soaked in cold water for more than two times has a better taste. Mix the cooked tremella and sago in a bowl.