Raw materials: 30g of coix seed, 50g of mung bean, 0g of tremella fuciformis10g, 0g of lotus seed10g, 5g of sour plum, and a little crystal sugar.

Practice:

1, lotus seeds are cored, and tremella is made in advance. It's best to use a casserole to make this soup. Put all the ingredients together and cook for more than 1 hour. If you are too lazy to use the casserole, use the pressure cooker, and it will be ready soon.

2. Before eating, put it in the refrigerator for 2 hours, put rock sugar, not white sugar.

3, put it in the refrigerator for two or three days, remember to seal it or use plastic wrap, otherwise it will taste wrong.

Second, rock sugar tremella lotus seed soup

Raw materials: tremella, lotus seeds, red dates and rock sugar.

Practice:

1, prepare the materials. (Soak tremella and lotus seeds and red dates in advance) Control the water after soaking a proper amount of red dates. Tear the red dates by hand to expose the pulp. This is done to make the sweet taste of red dates easy to come out.

2. Wash the tremella, cut off the yellow pedicle on the back and tear it into small flowers. Tremella can be soaked 2 to 3 hours in advance.

3. Wash the lotus seeds and remove the lotus plumule. Soak in cold water 10 minute.

4. Put the prepared tremella and lotus seeds and red dates into the rice cooker and add appropriate amount of water. Cover the lid, press the cooking button and boil for 1 to 1.5 hours.

5. After 40 minutes, add a proper amount of rock sugar. Continue to cover and cook for about 20 minutes. After the rock sugar is put in, stir it, and after a few minutes, the fragrant and delicious nourishing soup can be cooked. It can also be eaten after cooling in the refrigerator. It will taste better.

Third, papaya tremella lotus seed soup

Ingredients: papaya, tremella, lotus seeds, rock sugar.

Practice:

1, prepare the ingredients papaya soaked white fungus lotus seeds.

2, papaya peeled, seeded and cut into pieces, and white fungus was also torn into small pieces.

3. Put water into the soup pot, and cook tremella and lotus seeds first. Bring the pot to a boil over high heat, then turn to low heat for about 20 minutes. Add papaya and appropriate amount of rock sugar.

4. Stir it. At this time, the colloid of tremella has been boiled out and cooked for about ten minutes.

Fourth, red dates, white fungus and lotus seed soup

Raw materials: tremella, red dates, lotus seeds, lilies, medlar and rock sugar.

Practice:

1, after the lily is washed, it is soaked in cold water for more than two hours, and the tremella is also soaked.

2. Tear the tremella into small flowers after soaking, wash the lotus seeds and red dates, and pour them into the stew pot together with the processed tremella lily. Be careful not to soak the lotus seeds. The longer they soak, the less likely they will rot.

3, adding water did not pass all the ingredients. Put it on natural gas, bring it to a boil and turn it to a low heat for 45 minutes. You can also stew it in a pressure cooker for half an hour.

4. After stewing for 35 minutes, add rock sugar, simmer for 10 minute, add medlar, turn off the heat and simmer for 3 minutes.

Five, lily tremella lotus seed soup

Raw materials: lotus seeds, tremella, lily, red dates, medlar, longan and rock sugar.

Practice:

1, wash the tremella first, tear it if it is big, and put it in hot water for later use.

2. Heat the water in the pot, put a few pieces of rock sugar, and put the lotus seeds in the pot to cook.

3. Put the soaked tremella into the pot, and then put the lily, red dates and medlar into it. At this time, pay attention to cooking for a long time, so as to cook the nutrition in the food.

4. Finally, add longan and cook for a while. Finally, put the soup on a plate and drink it.

Six, purple potato tremella soup

Raw materials: purple potato, tremella, lotus seeds and rock sugar.

Practice:

1, white fungus soaked in advance, washed away small impurities such as dust; Soak the lotus seeds, remove the core and wash them.

2. Pedicel the soaked tremella and shred it by hand; Wash, peel and dice purple potatoes.

3. Put the tremella into the pot, add some water, boil it over medium heat, and turn to low heat and simmer slowly. After half an hour, the tremella becomes soft and the soup thickens.

4. Add purple potatoes and lotus seeds and boil over medium heat. Turn to low heat and continue to cook for about 30 minutes. The soup is thick. When the purple potato is soft and waxy, add rock sugar to turn off the heat.