Generally speaking, I cook the tremella soup with high fire and then simmer it with low heat. Stew with low fire can better release the nutrition of ingredients. The time is not fixed, you can cook the colloid of tremella, and other ingredients can also be cooked thoroughly. I especially like to eat sticky tremella, and sometimes I feel embarrassed when I eat crispy tremella in the hotel. My ideal tremella soup is to scoop up a spoonful and then extract thick and full collagen, which is nutritious and beautiful.
So I usually cook tremella by myself. Besides temperature and time, the most suitable pot for stewing tremella soup is casserole. When ceramic pot is heated, the temperature rises slowly, which can make the ingredients heated evenly and fully, better lock the heat and nutrition, and the stewing time will be shorter, saving our time. Stew slowly with small fire, with good heat preservation, especially suitable for stewing delicious soups such as tremella soup.
Share my method of stewing tremella soup, hoping to help everyone!
Jujube tremella lotus seed soup: ingredients: one tremella; Jujube:10; Lotus seeds, medlar, dried lily, crystal sugar.
Production method:
1, fresh tremella root, torn and washed. Wash other materials for later use. (Dry tremella should be soaked for 6 hours in advance to make it completely filled with water. )
2. Put the materials other than rock sugar into the casserole, add appropriate amount of water, boil over high fire, and turn to low heat for about half an hour. After the tremella becomes sticky, add rock sugar and cook until it is completely melted. A bowl of tremella with all collagen is ready.
There are many kinds of tremella soup, so you must drink more soup after cooking. At this time, we must pay attention to the fact that the tremella soup is relatively light, and it is best not to put salt. If you feel that you have signs of getting angry, drinking more tremella soup can moisten your lungs. Drinking a bowl of hot tremella soup in winter is good for your health.