Papaya can help digestion, antibacterial and antipyretic, while Tremella can nourish yin and moisten lungs, nourish stomach and produce fluid. The papaya and tremella soup is transparent, sweet and delicious. It is a traditional nutritious and nourishing product. It tastes the same whether it is eaten cold or hot.
Characteristics: nourishing yin and tonifying kidney, replenishing qi and replenishing blood, conditioning gastrointestinal, beautifying and beautifying, and winning the favor of women.
Crystal sugar papaya and tremella soup
By DanielaKihn
Recipe Recommendations
Steps for Crystal sugar papaya and tremella soup
1
Raw material map: Tremella, papaya, jujube, wolfberry, rock sugar, ginger slices.
2
Soak Tremella in cold water, wash it after soaking, remove the roots with scissors, and break it into small flowers.
3
Peel the ginger and cut it into slices and prepare it.
4
Put clear water in an enamel pot, add ginger slices, cook for a while, and then remove.
5
Remove the ginger slices, add in the white fungus, and bring to a boil.
6
Add the washed jujube and wolfberry, bring to a boil, and simmer slowly over medium heat for 30 minutes to an hour.
7
Peel, remove seeds, and cut into small pieces.
8
Add papaya block, observe after 30 minutes, wait for soup thick, tremella soft rotten, melt under rock sugar can turn off the fire.Crystal sugar papaya and tremella soup Make Tips
1. When soaking tremella, drop two drops of cooking oil to ensure that the cooked tremella is soft and smooth and tastes quite good! 2. Jujube is a high-sugar food, and papaya has a certain sweetness. When adding rock sugar, you should add it appropriately, or you can not add rock sugar, or honey. 3. Mature papaya is golden yellow, tastes fresh and sweet, is rich in vitamins and proteases, and can be eaten raw. Unripe papaya, with green peel and light yellow flesh, is suitable for making soup. If you use it for frying, you should choose one that is not too cooked to avoid leaking too much juice during frying.