Practice:
1, clean mung beans, add appropriate amount of water and soak overnight. Add proper amount of water to Tremella, soak overnight, completely soak Tremella, and drain the soaked water.
2. Pick off the roots, tear them into small flowers, rinse them off, drain the water, drain the dirty water from the soaked mung beans, and rinse them off. Add about 1.5 liter of water to the pot, add tremella, cover the pot, boil over medium heat, and then turn to low heat for about 50 minutes.
3. Add mung beans, then cover the pot and continue to cook for about 30 minutes. Add medlar, stir slightly and turn off the heat. Add rock sugar, stir well, air-dry until cool, and serve.
2 rock sugar Sydney tremella soup materials: 30 grams of tremella, pear 1 piece, 3-5 red dates, medlar 10 g, and appropriate amount of rock sugar.
Practice:
1, preparation: wash the tremella and soak it, and break it into small pieces by hand; Peel, core and slice pears into thin slices; Wash red dates and medlar for later use.
2, tremella into the soup pot, add 8 cups of water, first boil over high heat, and then cook over low heat for 30 minutes; Then add pear slices and red dates, cook for about 10 minute, then add rock sugar and continue to cook for 20 minutes or until the soup is thick. Finally, add Lycium barbarum, cook for 5 minutes, turn off the fire, and stew for 1-2 hours before drinking.
3 papaya tremella syrup material: about 200 grams of papaya, about 20 grams of 3 large tremella, and about 50 grams of rock sugar.
Practice:
1, soak tremella in warm water, wash and tear it into small flowers; Peel papaya, remove seeds and cut into small pieces.
2. Put tremella, papaya and rock sugar together in a pot, add appropriate amount of water to boil, then turn to low heat and stew for 30 minutes-1 hour, and serve.
3. The cooking time on low fire depends on the familiarity of silver. If some tremella are not well cooked, it is necessary to extend the cooking time appropriately.