Soup with tremella fungus is a familiar dish to everyone. Besides its moisturizing effect on the lungs, what other benefits does it have? Actually, tremella can also help us prevent the loss of calcium. Let's explore the nutritional value and preparation methods of tremella soup together.
Nutritional Value of Tremella
Tremella is rich in vitamin D, which helps prevent calcium loss.
The protein in tremella contains 17 amino acids, three-quarters of which are essential amino acids required by the human body.
Tremella also contains various minerals, such as calcium, phosphorus, iron, potassium, sodium, magnesium, and sulfur. Among these, the content of calcium and iron is particularly high.
Tremella also contains polysaccharides like trehalose, pentosans, and mannitol, which are highly nutritious and have a strengthening effect, making it a premium nourishing tonic.
Tremella is also a good source of dietary fiber.
Tips for Selecting Tremella
Smell it. Fresh tremella should not have any sour, foul, or strange odors. If dried tremella is pure white, it has been bleached with sulfur. Only fresh or rehydrated tremella is white; after being naturally dried, its normal color is golden yellow.
Taste it. Tremella itself should be tasteless. When purchasing, you can take a small piece to taste. If it irritates your tongue or has a spicy sensation, it means the tremella has been fumed with sulfur. High-quality tremella has large, loose, and fluffy "ears" with thick flesh. Its color is white or slightly yellowish, with no black spots or impurities on the base. The shape is relatively round, large, and attractive.
Next, let's look at how to make two types of tremella soup.
Two Recipes for Tremella Soup
Tremella and Lotus Seed Soup
Tremella and Glehnia Soup
Ingredients: Tremella fungus, lily bulb, Glehnia root, rock sugar.
Method: Decoct the ingredients twice. Use two bowls of water each time to reduce to one bowl, decocting for about 40 minutes per time. Combine the liquid, heat it before serving, and add a small amount of rock sugar. Take it in the morning, at noon, and in the evening.
Tremella and Lotus Seed Soup
Ingredients: Tremella fungus, lotus seeds, red dates, rock sugar.
Method: Soak the tremella in cold water for about 15 minutes. Once rehydrated, remove the coarse base and cut it into small pieces. Add water to a pot, bring to a boil over high heat, and cook the lotus seeds for 10 minutes. Wash the red dates, add them along with the prepared tremella to the pot, and cook over high heat for another 5 minutes. Then, reduce the heat and simmer for about 1 hour, stirring occasionally to prevent the tremella from sticking to the pot. Finally, add rock sugar to taste.
Have you learned how to make these two tremella soups?
Tremella lotus seed soup