Preparation materials: purple potato 1 piece, appropriate amount of tremella, and appropriate amount of rock sugar.

Practice:

1, soak the tremella in clear water 1 hour or so until the tremella becomes soft and fully stretched.

2. Peel the purple potato and dice it. After the white fungus is soaked, rinse off small impurities such as dust and tear it into small pieces.

3. Put the tremella into the soup pot, add water, boil and simmer 1 hour.

4. After 1 hour, the tremella has been cooked soft. Add purple potato and rock sugar and continue to cook for 45 minutes. Until the purple potato is ripe and the soup is thick.

2 Tremella, lotus seeds and wolfberry porridge

Preparation materials: appropriate amount of rice, glutinous rice, oatmeal, tremella, medlar and rock sugar.

Practice:

1, put rice, glutinous rice and oats into a casserole, add water and bring to a boil.

2. After the tremella is soaked, remove the old roots and tear them into small pieces.

3. After the water is boiled, add tremella and lotus seeds to the fire and boil for one and a half hours.

4. Finally, add the soaked medlar and rock sugar, and simmer for about 15 minutes.

3 red dates, tremella and lotus seed soup

Preparation materials: crystal sugar, medlar, lotus seeds, red dates and tremella.

Practice:

1, soak the tremella with clear water one night in advance, remove the yellowing induration at the bottom after soaking, and then shred it for later use.

2. Soak the lotus seeds in warm water for two hours in advance, and place them as much as you like.

3. Wash the red dates and medlar for later use, put water in the soup pot, put enough water at one time, leave room for evaporation, and do not add water in the middle of the cooking process.

4. Put tremella, rock sugar (about three or two), red dates and medlar into water, fire and heat. After boiling, turn down the heat and boil.

5. Finally, add the lotus seeds and continue to boil until the tremella is gelatinized and the soup is sticky.

4 tremella pumpkin porridge

Preparation materials: tremella 15g, pumpkin 150g, glutinous rice 70g, and a little rock sugar.

Practice:

1, first soak the tremella in water for two hours, cut it into small pieces, and cut the pumpkin into small pieces.

2. Pour half a pot of water into the pot. After the water boils, add the washed glutinous rice, bring it to a boil, turn to a low heat, cook for ten minutes, and then add the pumpkin to cook for ten minutes.

3. Finally, add tremella and raisins, add two spoonfuls of rock sugar to taste, mix well, continue to cook for five minutes, and then serve on a plate.