White fungus soup is a traditional Han dessert snack that belongs to Cantonese cuisine. There are many types, including red date white fungus soup, longan white fungus soup, wolfberry white fungus soup, lily white fungus soup, lotus seed white fungus soup, hawthorn white fungus soup, radish white fungus soup and so on. In summer, everyone likes to eat some cold products to cool off, and white fungus soup is a simple and easy-to-make cold drink.
1. Materials. Ingredients: 10 grams of white fungus, 30 grams of rock sugar.
Second, the practice. 1.First, put the white fungus in a basin and soak it in water for 1 hour. During this period, you can boil half a pot of water, after the water boils, pour the white fungus and soaked water into the pot together, and after the water boils again, turn to low heat and slowly cook for 1-2 hours.
2.When the white fungus is boiled until 7-8 minutes cooked, pour the soaked red dates and wolfberries into the pot together, and add an appropriate amount of rock sugar at the same time. Cook over low heat for about 1 hour until the white fungus is completely cooked.
3.Finally, pour the cooked white fungus soup through a sieve into a bowl. If you want to make the white fungus soup more chilly, you can put it in the refrigerator for 2-3 hours before eating.
3. Precautions.
1.When cooking white fungus soup, it is recommended to use a pressure cooker or electric cooker, because ordinary cookers take a long time to cook and lose nutrients. However, in order to ensure nutrition and taste, it is best to cook it on the same day and eat it on the same day.
2.Don't put too much rock sugar, because too much sugar is not good for your health. If you like sweetness, you can add honey in moderation when serving.
3.Tremella is highly nutritious and rich in nutrients such as glial protein and dietary fiber. Regular consumption of white fungus soup can moisturize the skin,** and improve the intestinal environment. However, if you have chronic diarrhea or a cold, it should not be eaten.
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