The silver ear lotus seed soup is a dessert for all ages, rich in nutrients at the same time, there is a very good effect. Nay many people cook out of the lotus seed porridge is thin soup water, but not let a person's appetite amber color, but also a little bit not viscous silky, eat up is crunchy, directly undermining the whole dessert the most attractive qualities, so many people directly give up comparable to bird's nest, "senior" ingredients - - ginkgo, is really some of the most important thing. -The fact that it's not a good idea to eat it is a real shame!

Following the "road to learning to cook" to learn more about the detailed production steps and cooking skills of the silver ear lotus seed soup!

Why does the silver fungus come out of the gelatin? Why do we emphasize on the gelatinization when we stew the fungus?

The high nutritional value of silver fungus is due to the fact that it contains a lot of silver fungus polysaccharides, which exist in solid form at room temperature, and in viscous liquid form after heating and stewing, which is why silver fungus will be gelatinous after stewing.

The polysaccharides in the liquid will be more easily absorbed and utilized by the human body, so in the stewed silver ear soup stewed gelatinous in order to better play the silver ear of the nourishing effect.

There is a saying that if you don't choose the right ingredients, all your efforts will be in vain! Any dish, will be based on the tone of the dish dishes to choose the appropriate ingredients to highlight the characteristics of the dish itself, and the same ingredients and because of the origin of the varieties of post-processing technology and other reasons to give the ingredients are not the same characteristics, so the selection of materials is the first step in the production of a good meal is also the most important step, sloppy not to.

Selection of fungus

1) can buy fresh fungus do not choose dry fungus:

With the improvement of storage technology as well as transportation conditions, most of the markets have just picked fresh fungus for sale, for soup, fresh fungus is easier than dry fungus out of the gel;

2) can not buy fresh fungus In this case you need to carefully select the dry fungus:

Normal dry fungus is chrysanthemum-shaped, full of glossy form, the color is slightly yellow (fresh fungus is snow white), such as a number of fungus is snow white, most likely after the results of sulfur fumigation and bleaching, close to the pungent odor can be smelled. If the color is dark yellow, generally placed for a long time of the old ear, the result of a long time oxidation, the old ear is not suitable for porridge, not easy to simmer out of the gelatinous. It is worth noting that after the sulfur smoked bleached fungus will not always remain snow white, but with the increase in storage time will slowly turn back to slightly yellow, but the pungent odor will always remain, please combine with the actual situation to select.

Selection of ingredients

In the stewed silver ear soup generally with other ingredients together with the cooking, that is, to make the silver ear soup color more beautiful, but also to make the nutrients more rich, what lotus seed, lily, wolfberry, red dates are a piece of stewed, in fact, this practice is wrong, research shows that the gelatinization rate of the silver ear with the stewing solution used to cook silver ear The pH of the solution used to stew silver fungus is closely related to the acidic conditions will affect the gelatinization rate of the silver fungus, in the alkaline conditions are more prone to gelatinization. So like jujube, goji berries, these acidic ingredients are best to wait for the silver fungus simmering gelatin before adding, and lotus seed is alkaline, and silver fungus with cooking can promote silver fungus gelatin. This is the reason why some partners in the stewed silver ear soup add a drop of baking soda easier to stew out of the gelatin.

Icing sugar is indispensable in this dessert, because the icing sugar also shows weak acidity, so the icing sugar should also be prevented after stewing the gelatin, and polycrystalline icing sugar is slightly less acidic than the single crystal icing sugar, so the polycrystalline icing sugar is more suitable for flavoring this dessert.

1) dry fungus needs to be fully soaked in cold water, at least two hours or more, soaking overnight is best, which is more conducive to the stewing of the gelatine;

When soaking the dry fungus you need to use cold water, try to mimic the state of the fungus when it is growing, so that the fungus can be soaked more thoroughly.

2) soak the good silver ear water wash a few times, remove the root, tear into as small as possible small pieces;

gelatin out of the silver ear is from the cross-section out, so the theory is that the smaller the piece of the tear, the easier it is to get out of the gelatin, if necessary, you can use scissors to cut a small piece.

3) lotus seeds soaked, pick out the skin is not removed clean individual thoroughly removed clean, and check whether there is a lotus seed core is not removed clean individual, with a toothpick to pick out the lotus seed core.

4) red dates to remove the core, clean and cut small pieces of spare.

1) choose white fresh gingernut or high-quality yellowish gingernut fully soaked, cleaned and de-tipped and cut into small pieces;

2) lotus seeds soaked, remove the residual lotus seed core and skin, cleaned and set aside;

3) prepare polycrystalline rock sugar and red jujubes, dates to remove the kernel, cleaned and cut into small pieces and set aside;

4) Deal with the silver fungus and lotus seeds into the pot, a one-time injection of 1:20 water, high heat boil, medium heat stew 5 minutes after the fire, by the casserole residual temperature simmer for 15 minutes;

5) add rock sugar, jujubes, once again boiled, simmer for 5 minutes, turn off the fire and simmer for 15 minutes can be!