Tremella lotus seed soup is a familiar Chinese dessert, but cooking tremella into jelly is not necessarily kung fu but skill! But this skill still needs to be filled with materials, water, pot and fire to start! If you can't choose these levels at will, the final tremella soup will be unsatisfactory!
1 material selection
Tremella bought in the free market may encounter tremella with sulfur smell. When selecting tremella, the color should be light yellow, the pedicle should be brown, and the flower shape should be regular, light and non-sticky. It smells good. If you are worried about problems, you'd better choose the tremella with pedicled stems bought in the supermarket, but it can be more expensive.
Lotus seeds should be all white, and the color should not be too white, otherwise it will be smoked. If the stomach is cold, choose unintentional lotus seeds.
It is recommended to use red dates for stewing tremella in winter. It is better to use small dates with stones removed, so as to avoid spitting jujube stones when drinking tremella.
Rock sugar is the crowning touch of tremella, unless you have diabetes. I usually eat yellow rock candy now. A big sister brought me indigenous yellow rock candy from Xinjiang for two years. Very fragrant!
2 processing
Soak tremella in clear water for 2 hours, cut off the roots and tear them into small pieces, put them in the palm of your hand and wash them with clear water; Red dates and lotus seeds can be simply washed. Be careful not to soak for a long time, otherwise it will crack easily after stewing, which will not only be ugly but also make the soup turbid.
3 the choice of water
I've tried many times. Pure water is the best choice for stewing auricularia auricula soup, and real natural soda water is the secret to make auricularia auricula soup easy to stick, but the cost is higher than pure water. However, you should choose natural soda water, even if you put baking soda, because high content of sodium bicarbonate will destroy nutrition and taste. If the quality of tap water at home can be guaranteed, it is also good to stew tremella with tap water. I sometimes stew with tap water, but I need more rock sugar.
4 pot selection
What's the relationship between pot and tremella soup? ! It doesn't matter? When you try to stir-fry in an iron pan, be sure to stew a pot of oily twist and muddy tremella soup. Casserole stew is naturally good, but it takes too long, so I choose to stew tremella soup in an electric pressure cooker. First of all, the electric pressure cooker has the best stainless steel liner, which has no peculiar smell and bright color after cleaning.
5 choose fire
Stew tremella in an electric pressure cooker, and choose stewed beef or top grade. Don't unplug the power after stewing directly. It is best to keep it warm for a few hours. I usually cook it after dinner and drink it for breakfast after a night of heat preservation. As soon as I opened the lid in the morning, the room was filled with the sweet smell of red dates and tremella. The soup was bright in color and sticky and sweet in taste. The most important thing is that tremella is fast-melting, and drawing is very emotional. People with a good stomach can put the tremella soup in the refrigerator after heavy volume. 4~6 degrees below zero is the best temperature for auricularia auricula soup to taste and give off sweetness. Give it a try!
Jujube tremella lotus seed soup is rich in polysaccharides and flavonoids, which is helpful to reduce blood lipid and prevent constipation. If you are a diabetic, it is not recommended to put rock sugar and jujube, but a few medlars or a little lily.
The pictures in this article are all from the internet, and I would like to express my gratitude to the picture authors!
"Questions and Answers of Materia Medica" records that tremella fuciformis "treats dry mouth and lung flaccidity, phlegm and blood stasis and cough". Zhang Ren 'an's Notes on Materia Medica Poems in Qing Dynasty states: "This thing is moist with Ophiopogon japonicus, but not cold, and sweet with Polygonatum odoratum, but not greasy. It is an important product for moistening lung and nourishing yin."
There is no doubt that tremella is a good product for moisturizing in autumn and winter, but how to stew soft tremella is very particular. In fact, it is not difficult to say, just pay attention to two key steps: soaking and stewing. Take nourishing peach gum tremella soup as an example to share the practice of onion sister.
Main materials (see figure):
Step by step:
① Bubble hair
The ugly ear (a kind of tremella) is soaked in clear water 1-2 hours. Considering that tremella will swell and become bigger after soaking, try to choose a large and deep bowl to make it have enough soaking space.
The foaming time of peach gum is suggested to be more than 12 hour, preferably one day. Bubble hair is transparent, feels completely soft QQ, and has no astringency. Wash the black impurities in the middle and keep the sweet soup moist. Because the temperature is relatively low recently, I am afraid that the water temperature is too low, which will affect the final foaming result. It is recommended to add a proper amount of warm water, and the water temperature should be controlled below 30 degrees. It doesn't feel like a bite, but it's appropriate not to feel the heat.
② Stewed meat
In order to prevent the peach gum from melting after a long time of cooking, first tear the tremella into small flowers (the smaller the tear, the easier the gum will be, but the relative appearance will not be beautiful enough. Suggest the size of each 1 yuan coin. )。 Add a proper amount of rock sugar, press the soup button of the rice cooker, and cook for 1 hour (you can also put it on the gas stove, roll it in a saucepan, and simmer for 1 hour. ), add peach gum and continue to stew for half an hour. Add cranberries 10 minutes before cooking.
The specific cooking time of stewed meat is slightly different according to the pressure, temperature and thermal conductivity of the pot. Please adjust the cooking time according to the nature of your own pot. Cook until the tremella is soft and glutinous, and the soup is thick and full of glue texture. Add some pear pieces to the sweet soup and stew it together, it will taste sweeter.
Compared with electric cookers and open flames, open flames can stew more thickly. The fresher tremella is, the more glue will be produced in the same cooking time.
Slightly sweet sweet soup with a little sour taste, QQ peach gum, sticky glutinous white fungus, the rough voice suddenly seems to be covered with a mask, which is neither painful nor itchy.
Suitable for people: patients with sore throat, persistent cough and pharyngitis.
Precautions:
Gutian has ugly ears, smaller flower bones and yellow color than ordinary tremella. After soaking, the head is not very big and dense. The boiled food is unusually thick and soft, and the entrance feels full of collagen. And the biggest advantage is that she is cheaper than tremella, which is really good and cheap.
Peach gum is a kind of resin naturally secreted by peach trees, and it has a nice nickname, Peach Tears, which has the effects of clearing blood, reducing blood fat, anti-wrinkle and rejuvenating skin.
Tremella is a tonic for nutrition and beauty, and tremella soup is favored by many female friends. However, how can the tremella soup be sticky? Because tremella is a gelatinous food, it takes a long time to cook.
How to make tremella soup sticky: soak it in advance
To thicken the tremella soup, you must soak the tremella in advance. Soak the tremella in water before cooking the soup, and wait until it is completely soaked before cooking. When cooking, add enough water at a time, don't add water halfway. After the tremella is soaked, the cooking time is much shorter, about an hour, and it is very sticky.
The method of soaking tremella is very simple. Soak tremella directly in cold water or warm water for 3-4 hours, and then wash it with clear water. The specific method is to put the ear root of tremella upward and let tremella completely immerse in water until it is soaked.
Tips: Many people often think that hot water is soaked faster and saves time, so it is not advisable to use boiled water directly, which will affect the taste of tremella. The correct method should be to soak the hair in cold water or warm water one night or an hour before cooking, then remove the roots and impurities, as well as the soaked part of the hair, tear it into small flowers and cook it.
How to make tremella soup sticky: cooking time
The viscosity of tremella is directly proportional to the boiling time. The longer you cook, the thicker the soup will naturally become. You can cook it with high fire first, and then turn to low heat and cook it slowly until the soup thickens.
Stewed tremella soup in pressure cooker: cook for 20 to 30 minutes first, and then cook for about 30 minutes under pressure.
Stewed tremella soup with rice cooker: cook for 2-3 hours, and be careful not to dry the water.
Stew tremella soup in rice cooker or casserole: stew for 4-5 hours.
Stew the tremella soup in a saucepan: first boil it with high fire, and then stew it with low fire 1-2 hours.
How to make tremella soup sticky: select tremella fuciformis
To choose good quality tremella, you can cook delicious tremella soup. Never choose those white ones. Most of them are bleached, and the yellow ones are the best. In addition, the tremella should be torn into small pieces, the smaller the better.
How to cook tremella soup until it is thick: steam it first.
Another trick of cooking tremella soup is to wash tremella, remove its pedicels and steam it in a large bowl for 10 minutes. Then according to the normal method, put it into a pot and add water to boil. After an hour, be sure to boil the thick tremella soup.
The reason why tremella is not sticky:
1, Tremella fuciformis can't be kept for long.
2. Wash the tremella and soak it for ten minutes.
3, if you add lotus seeds, remember that lotus seeds can not be soaked in water, washed and cooked.
4, it is best to use a pressure cooker, relatively fresh pressure for about 40 minutes, slightly older pressure for an hour.
5. The pressure cooker should be completely decompressed naturally, and then the lid is opened.
6. Before the tremella soup cools (preferably hot), add a proper amount of rock sugar and a small amount of medlar.
7. At the same time, you can also put some edible starch (that is, the kind that is thicker when cooking).
If it melts in the mouth, it takes time to cook it. The longer it is cooked, the better it tastes. The method is as follows:
First prepare ingredients:
Tremella X 1 dahua
Red dates, lotus seeds, dried lily and Lycium barbarum.
Rock sugar x right amount
When the raw materials are ready, we begin to deal with them:
After all the ingredients are processed, prepare the soup pot, then add the shredded tremella and soaked lotus seeds, add purified water to slightly cover the tremella, then bring it to a boil, and then turn to medium heat for 40 minutes!
After the tremella and lotus seeds are boiled for 40 minutes, add the washed red dates and medlar, add the soaked dried lily, add the appropriate amount of rock sugar (according to your favorite sweetness), then cover and cook for another 20 minutes on medium heat!
After 20 minutes, the soup will become slightly thicker, so that the soup will be sweet, smooth and delicious, and the tremella lotus seed soup will be ready. After drinking it, nourish yin and moisten the lungs, and the woman will give it back to beauty beauty!
Ok, this gourmet tutorial is over!
Finally, thank you for reading. See you next time!
Teach you how to make instant tremella soup in fifteen minutes:
Automatic instant purple potato tremella soup
Materials (one person)
1 dried tremella (actually a quarter), 1 purple sweet potato, 1 rock sugar.
1. Soak tremella completely in cold water in advance. Good tremella should be soaked for at least two hours or more because of its dense structure. I usually put enough cold water in a big bowl before going to bed the next night, and then go to bed. The next morning, the tremella was completely cooked. The soaked tremella had no hard heart and a big white appearance. Take 1/4 pieces of soaked tremella (depending on the size of tremella, the diameter of dried tremella I use is about 175px for your reference), cut off the root of tremella and tear it into small pieces.
2. Put the torn tremella into the food processor, and at the same time, pour about 500 ml of water into the cooking cup, turn on the whipping function, and break the tremella until the tremella pieces are invisible.
3. Take a clean small milk pot, pour the prepared tremella water and heat it over low heat. At this time, peel the purple potato and cut it into small pieces, and put it into the pot together. Bring the pot to a boil, then turn to low heat, and cook for about 15 minutes while stirring. It is not recommended to cover the pot in this step, because the tremella glue is thick and easy to spread.
4. Stir and simmer 15 minutes. In this process, you will see that tremella will slowly become sticky after heating. When the tremella in the pot is gelatinous, put a piece of earth rock sugar in it, turn off the heat and stir until the rock sugar melts.
Tips:
1. Office workers have precious time in the morning. They can soak tremella one day in advance, then make tremella juice with a cooking machine, put the tremella juice in the refrigerator, and handle the ingredients such as purple potatoes in advance. Just get up and do it the next morning.
2. Because tremella will produce gum after heating and become thick soup, there is no need to stir it in the first half of the cooking process before the gum is formed. When the back of the tremella begins to thicken, it should be stirred frequently to avoid sticking to the pot for preservation, and the thick consistency of tremella in the pot can also be grasped at any time.
3. Cook tremella soup in this way. If the tremella soup is cooked for 15 minutes, there must be too much water, so adjust the amount of water next time.
I'm not very good at cooking, but I like to eat tremella and lotus seed soup. Stew some when you are free at home, twice at a time.
Anyway: I usually use a rice cooker. Someone in Benbao suggested choosing a rice cooker stewed in white porcelain. Generally, stewing with water will taste better. I usually put some lotus seeds, peach gum and honey locust in the tremella stew. Peach gum will increase the taste of gum and make it softer. ) First soak tremella and Gleditsia sinensis in cold water for 5-6 hours (if you want to shorten the time, you can soak it in hot water for 3 hours). Because peach gum contains impurities, you need to prepare a pair of tweezers to remove impurities. Lotus seeds usually take 2 hours. After soaking, put all the ingredients (tremella, lotus seeds, peach gum, honey locust rice, rock sugar) into the stew pot, add water, and choose the right time (about 4 hours). This pot used by everyone is different, for reference only. Although it is a little troublesome, the collagen content is high, and friends who love beauty can eat more.
Then you need the popular braised pot on the market.
Recommend yacon peach gum soup
food
Main ingredients: snow lotus seeds, peach gum, tremella, crystal sugar and medlar.
Preparation of ingredients
Soak tremella in cold water for 2 hours.
Soak snow lotus seeds in cold water 12 hours.
Soak peach gum in clear water for one night (12 hours or more) until it is soft, and its volume can be increased to about 10 times.
Soak Lycium barbarum in cold water for 2 hours.
Braised artifact: Taifu Gao braised pot
Taifu braised pot adopts double-layer stainless steel vacuum pumping technology.
Improve the stewing effect
Add soaked lotus seeds, tremella and medlar.
Boil the water for ten minutes.
Then add the soaked peach gum.
According to personal preference, add appropriate amount of rock sugar.
Stir well and cook for 10 minute.
Put the inner pot into the outer pot and stew for half an hour.
Tremella is often eaten in our life. It is soft and white, elastic, nutritious and delicious, and it is very popular with everyone. I also like to make tremella soup with tremella. If you want to cook the entrance of tremella, you should choose high-quality tremella, soak tremella in water, tear a little before cooking, and master the heat.
Tremella is familiar to everyone and is often eaten in life. Deeply loved by everyone. Tremella is soft and white, nutritious and delicious. The most popular practice of tremella is to cook tremella soup, which melts in the mouth and tastes delicious. Adults and children like to drink it. I often make tremella soup at home, which is delicious and affordable. Everyone likes to eat it. Let's share how to instantly cook tremella soup in your mouth.
First, the tremella is boiled and dissolved in the mouth. Tips 1。 The choice of tremella is very important if you want it to be boiled and dissolved in your mouth. Be sure to choose high-quality tremella, so that the boiled tremella is more soluble in the mouth and tastes good. Tremella should be soaked in advance. Be sure to soak it.
2. After soaking the tremella, go to the roots and tear the tremella into small flowers. The worse, the better. This will make it easier to glue and more sticky. It will dissolve in the mouth. When cooking tremella, water must be added at one time. You can't add water halfway.
3, the heat of tremella porridge must be mastered. Boil it with high fire first, then simmer it with low fire. Be sure to cook slowly. Turn off the fire and simmer before cooking. This is also the key to glue, so that the cooked tremella will dissolve in the mouth.
Second, the practice of Jin 'er Babao Decoction 1. Prepare ingredients: one tremella, five red dates, lily 10g, six longan pulp, lotus seed 15g, medlar 10g, and appropriate amount of rock sugar.
2. Put the tremella into a basin, add a proper amount of cold water, soak it for one hour, wash it after soaking, remove the yellow part, and then tear it into small pieces, so that it is easier to boil the collagen in tremella and wash it twice. Drainage.
3. Wash lotus seeds, lilies, red dates and longan pulp, put tremella into a casserole, add water, add enough water at one time, cover and boil for 15 minutes, and stir quickly with chopsticks after cooking.
4. Turn off the fire and simmer for 20 minutes. It's time to put lotus seeds, red dates, lilies and longan meat in and cook for half an hour on low heat. When the time is up, add the crystal sugar and medlar, and continue to simmer 10 minutes.
Summary: Now everyone knows how to melt tremella in the mouth. In fact, it is not difficult. Tremella is soft, white and nutritious. It is used to cook tremella, which is soft and sweet and melts in the mouth. Very delicious. If you cook at home, it's delicious and affordable. As long as you master the skills, the cooked tremella is soft, glutinous and sweet, and it melts in your mouth. You can try it if you like.
Tremella stick, known as "the bird's nest of civilians", has a wide range of functions, nourishing yin and moistening dryness, which is very peaceful, moist but not cold, and dry but not greasy.
How to cook tremella? My experience is that before going to bed at night, soak it in advance, wash it, and then chop it with a knife. The more crushed the better, the easier it is to cook.
Then put the cut tremella into the pot and pour in warm water. I usually pour half hot water and half cold water to make it warm. I use a rice cooker that specializes in cooking tremella. I simmered for six hours and ate it in the morning.
I usually put Lycium barbarum and rock sugar. When you don't know what to add to stewed tremella, Lycium barbarum is a perfect match.