Two in crown pear.

Tremella fuciformis 15g

Lycium barbarum10g

70 grams of rock sugar

The practice of rock sugar tremella pear flower soup?

Tremella 15g, soak in warm water of about 40 degrees for 20 minutes, then take out and rinse with clean water.

Use enamel or stainless steel pot, put about 1500 ml of water into the pot, add tremella, cover the pot and bring to a boil, then turn to low heat for 20 minutes.

Wash and peel two crown pear, cut them into small hob pieces, open the lid and put them in, then cover them and cook for about 30 minutes.

Lycium barbarum 10g, washed; 70g of crystal sugar, open the lid and put the medlar and crystal sugar in, then cover and cook for about 10- 15 minutes, then turn off the fire.

skill

1, tremella will be soaked in warm water quickly, thus shortening the time. The water temperature of 40 degrees feels hot but not hot. ?

2. Boiled tremella can take out its colloid first, and finally it tastes soft, smooth and delicious. ?

3. Pears with yellow skin, such as Pak Lei, Crystal Pear and crown pear, are the best choices, and the taste of turquoise skin is generally sour. ?

4, the pear pieces are cut smaller, easy to cook, and cut too much to taste sour. ?

5. If you put it too early, it will boil and affect the appearance. ?

6, the amount of rock sugar I feel that these are just right, sweet, not sweet. You can also play more or less according to your personal preferences. You can also put less sugar and add some honey when eating.