Health benefits
Red dates: activate blood circulation and remove blood stasis
Rock sugar: strengthen the spleen
Ingredients
Dried white fungus (appropriate amount) | Wolfberry ( Appropriate amount ) |
Red dates ( Appropriate amount span> ) | Rock sugar ( appropriate amount ) |
Water ( appropriate amount ) |
How to make red dates, wolfberry and white fungus soup
1.Preparation materials: dried white fungus, wolfberry, rock sugar, and soaked red dates
2.First soak the white fungus in cold water for five minutes;
After soaking the white fungus, wash it twice with clean water, then remove it and control the water.
Remove the yellow roots of the white fungus and tear the white fungus into small pieces with your hands for later use.
3.Cut red dates into fine particles
4.Put the processed white fungus into the rice cooker, add an appropriate amount of water and start boiling.
5.Have you seen the position of the water clearly?
6. After simmering for almost half an hour, the white fungus has become soft and the soup has become softer.It's a bit thick, so continue to cover the pot and simmer for about ten minutes.You can't add sugar yet, and the lid can't cover it all.There must be a certain gap, otherwise the soup will overflow.
7.Now add diced red dates and wolfberry and cook for five minutes
8. Then continue to add rock sugar and cook for five minutes, stirring with a spoon.Let the rock sugar melt slowly on its own.
9. Now there is no need to cover the lid anymore, just open it and cook it like this.
10.Slowly the color comes out and the soup becomes thicker.
11.The sugar has completely melted and the white fungus soup is boiling again.You can pull it out now The power went off.
12.Pour all the white fungus soup into a larger container and let it cool naturally.
13.If you like it frozen, you can let it cool naturally and then put it in the fresh compartment of the refrigerator to freeze for a while
14. During special times, I just drink a bowl of hot food and put the rest in the refrigerator to wait for my child’s father I had frozen white fungus soup when I got back.
Tips
1.Choose rock sugar instead of white sugar because the sweetness of rock sugar is moderate and more natural, while white sugar is too sweet and greasy.
2.The best time to put the rock sugar in is when it is almost ready.Do not put it down early.This is my experience in making white fungus soup for a long time.
3.The principles of dry white fungus and fungus are the same.Don’t soak too much at one time, just the right amount.The soaking time should not be too long, just a few minutes is enough.Because soaked Tremella fuciformis is difficult to store and poses hidden dangers to health.
4.Tremella fuciformis soup is very popular in summer.People who have good stomach and intestines also like to drink it slightly cooler.After it is cooked and cooled naturally, it can be placed in the refrigerator fresh-keeping room for a better taste! Don't cook it for too long at one time.You can't keep the Tremella fuciformis that you can't finish eating overnight, and you can't continue to eat the Tremella fuciformis soup that has been left overnight.
5.I like to simmer the white fungus soup slowly, and it tastes great.A rice cooker is the most suitable, but it takes more time than a pressure cooker.
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