There are three reasons for cooking this sugar water: 1) Xia Zhigang has become a lot drier after the weather, so I need some sugar water to supplement it... 2) The appetite has not been very good recently, so it can appetize and increase the appetite. 3) My husband has a little angry recently, so he drinks some sugar water to moisturize the dryness, clear away heat and relieve the fire...
Haha, let's get started...
Rock sugar, white fungus and pear soup
Recipe Recommendations
- Tremella appropriate amount
- Sydney appropriate amount
- rock sugar appropriate amount
- sweetening
- stewed
- half an hour
- simple
Steps for Rock sugar, white fungus and pear soup
1
1) Soak Tremella in clear water and remove the roots. Tremella is divided into white and yellow. The white taste is crisp, and the yellow one is easier to stew until soft and rotten.
2
2) Cut the pear into pieces. (I didn't buy a pear, so I used a feng shui pear instead this time.) Friends who like the crisp taste of pears can cut the pear pieces bigger. Personally, I prefer soft and rotten pears, so cut the pears smaller.
3
3) Sit in the pot and boil water. Add rock sugar after the water boils. Friends who like sweets can add more. For normal amounts, 50g-70g will be enough.
4
4) After the rock sugar is fully dissolved, add the soaked tremella
5
5) Wait until the water boils and add the chopped pear pieces
6
6) Wait until the water boils again and add the canned hawthorn. Bring to a boil, turn to low heat, and simmer for about 30 minutes until the tremella is soft and rotten. If you use yellow tremella, the time will be much shorter...
7
A pot of sour and sweet rock sugar and white fungus stewed pear is ready. Friends who like to eat ice can cool it before putting it in the refrigerator. Be sure to let it cool before putting it in the refrigerator ~~~