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Ice Sugar Silver Ear Lotus Seed Soup

2024-08-21 14:59:33 1736

Tremella contains 5.0 grams of protein, 0.6 grams of fat, 79 grams of carbohydrates, 341 calories, 380 milligrams of calcium, 250 milligrams of phosphorus, and 30.4 milligrams of iron per 100 grams. In addition, it also contains various vitamins, trace elements, and components such as Tremella fuciformis polysaccharides< br>

Details of ingredients

Tremella fuciformis15 grams
Lotus seeds30 grams
Rock sugar150 grams
Clear water2500ml
Green silk0.5 g
Red silk0.5 g

Technique

difficultybeginner
workmanshipStew
tasteSweetness
timeThree hours

Steps to make Ice Sugar Silver Ear Lotus Seed Soup

Soak Tremella fuciformis and lotus seeds in clean water for 8-10 hours each.
2. Then wash the silver ear and remove the stem.
3. Pour 2500ml of mineral water into the pot.
4. Then put the cleaned silver ear into it.
5. Put 150 grams of rock sugar into the pot and cover it with a lid.
6. Bring to a boil over high heat, then simmer over low heat.
7. During the stewing of Tremella fuciformis, the soaked lotus seeds can be cleaned.
8. Then remove the painstaking effort from the lotus seeds by first using a small knife to cut off the hollow ends of the lotus seeds.
9. Use a toothpick with a pointed tip on one end and a flat head on the other end, and insert the flat end into the hole in the center of the lotus seed.
10. With a gentle push, the chain can be easily pushed out.
The painstaking effort of lotus seeds is very hard, but they are a medicinal herb that should not be discarded. After drying, they can be stored and soaked in water as tea when needed. They are a good medicine for reducing internal heat.
After simmering Tremella fuciformis for two hours, pour the lotus seeds that have been carefully removed into the pot, and simmer for another hour to turn off the heat. This process takes three hours to complete.
13. Put the stewed rock sugar Tremella fuciformis and lotus seed soup into the stew pot, steam it in a steamer for ten minutes, and then remove it.
14. Sprinkle a few green and red threads made from aged tangerine peel on the surface of the soup, and it can be served on the table or chilled in the refrigerator. Cold food tastes better, and you can eat it hot or cold according to your preferences.