It is not difficult to make tremella soup, but you still need to master the skills to make tremella soup thick, fragrant and sticky. In addition to the soaking hair of tremella, there are many details and problems that need our attention. Don't cook tremella directly, add this step, and the boiled tremella soup will be thick and delicious. Next, Bian Xiao will share the practice of a tremella soup. Let's have a look at it with friends who like it.

tremella soup

Ingredients: tremella, red dates, medlar, crystal sugar, water. Practice steps:

1. Soak tremella in cold water in advance. After the tremella is soaked, don't go directly to the pot. Be sure to tear the tremella into small pieces, and the smaller it is. When cooking, the larger the contact area between tremella and water, the easier it is to gel, and the thicker the tremella soup, the better the taste.

2. Shred the tremella into a pot with cold water, wash the red dates and cook them together. First, bring boiling water to a high fire, then turn to a low fire and cook slowly for about an hour and a half until the tremella is gelatinous. Add washed Lycium barbarum and appropriate amount of crystal sugar, and continue cooking for 10 minute until the soup is thick and contains a lot of gelatinous substances.

Tips:

Don't put the tremella directly into the pot after soaking. Be sure to tear it into small flowers, the more broken the better. The more broken, the thicker the tremella soup, the better it tastes, and the more gum it has.