First, Gleditsia sinensis, Tremella fuciformis and lotus seed soup.
Materials: Gleditsia sinensis 15g, Tremella fuciformis 5g, Lotus seed 15g, Lycium barbarum 5g, rock sugar 50g, clear water 1300g.
working methods
1, soak the Gleditsia sinensis in advance 10 hour or so.
2. Soak tremella and lotus seeds for about 1 hour respectively.
3. Wash the soaked tremella and tear it into small flowers.
4. Take out the lotus plumule after the lotus seeds are soaked soft (don't mind that the bitterness can be retained).
5. Pour the soaked honey locust rice, tremella and lotus seeds into the rice cooker, pour in 1300g water and 50g rock sugar, cover the lid, select the "casserole porridge" function, and stew for 2 hours and 30 minutes.
6. When there are 3 minutes left in the cooking time, add the washed medlar and cook until the time is over.
7. You can enjoy it after cooking!
Second, tremella lotus seed soup
Ingredients: tremella 200g, lotus seeds 30g, red dates 20g, rock sugar100g.
working methods
1, prepare the required ingredients, and soak lotus seeds in cold water in advance 1 hour.
2. Pick out the lotus plumule with a toothpick. Lotus plumule is bitter so as not to affect the taste.
3. Soak tremella in cold water 15 minutes. When ready, remove the thick pedicle and cut it into small pieces for later use.
4. Put the pot on the boiling pot away from the fire and boil the water with gas. (About 1.5L water is enough) Control yourself according to your weight. 10 minutes, bring the water to a boil, and add red dates and lotus seeds.
5. Cook for 5 minutes and add tremella and rock sugar.
6. Turn off the fire after boiling again, and put the inner pot into the outer pot of the boiling pot.
7. put it in the outer pot. Cover the outer pot and continue to cook for 30 minutes.
8. Cook for about 30 minutes, open the lid, and the sweet soup with rich aroma will be displayed.
Third, tremella lotus seed soup
Ingredients: a plate of tremella, lotus seeds, lilies, rock sugar and medlar.
working methods
1. Soak tremella in warm water.
2. Break each lotus seed in half, remove the bitter core and set aside.
3. Lily is washed with warm water in advance.
4. Wash the tremella and tear it into small buds by hand.
5, put the right amount of water in the pot to boil, and then put the lotus seeds into medium heat to boil.
6. Then add the tremella, cover the lid, and turn to low heat for slow stew.
7. After simmering for one hour, add rock sugar and lily, and continue to simmer for half an hour. At this time, you can soak the medlar in warm water for a few minutes, and then dry it for later use.
8. After half an hour, cover the pre-soaked Lycium barbarum and continue to simmer for 5 minutes.
9. Time is up! The fragrant tremella lotus seed soup is coming out!