01-04

1, before stewing, the lotus seed soak a night, the next morning you can get up and stew together, so that it will be stewed very rotten very flavorful. But the silver ear first break into a very, very small bit by bit, soak half to an hour on it. 2, large fire boil after turning small fire slowly stew, 2 - 3 hours later it is almost, the best is to cook until the silver ear into a gelatinous. Then put the right amount of rock sugar, stirring to melt, about another 30 minutes on the ok! If you do not pursue the texture, you can use a pressure cooker on high heat for 15 minutes. 3, if you want to eat like jelly jelly, then put some agar on high heat. 4, if you use a stew pot then 1 hour and 30 minutes on high heat, and then 30 minutes on medium heat at this time into the rock sugar, to see the pot of the silver fungus is very soft and soft, the lotus seed is also face, then with a small fire on the Wei for 30 minutes. Cooled into the refrigerator after the freezer, a day later to take out the crystal clear ice sugar silver ear soup. 5, silver ear lotus soup must be stewed slowly, not big fire rolling boil, slow simmering in order to simmer the essence of its simmering out. And must be simmered to soft and sticky to be easy for the body to absorb, fungus nutrients can be maximized to be released. Can not be thickened with starch, to let it naturally thick, is the most authentic silver ear lotus seed soup practice.

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