Red dates, lotus seeds, and white fungus soup
By JoannieBoehm
Tremella contains a kind of vegetable glue and mucus that is very beneficial to the human body. It not only can nourish yin and nourish skin, but also decompose the sewage in the gastrointestinal channels. It is a scavenger of the gastrointestinal tract. The crude fiber of Tremella helps gastrointestinal peristalsis and reduces fat absorption., so it helps lose weight and has the effect of removing facial melasma and freckles; Red dates have the effects of replenishing qi, nourishing blood and tranquilizing the nerves. As the saying goes,"Eating three dates a day will never grow old." Red dates are also rich in vitamin C, which has the effect of improving immunity and whitening: lotus seeds have the effect of nourishing the spleen and stopping diarrhea, nourishing the kidney and astringent clearing, nourishing the heart and nerves, and nourishing the vitality. It has a good effect on dreaminess, insomnia and forgetfulness: this sweet soup is especially suitable for female friends and is a good way for women to nourish blood and nourish their hearts ~~~
Recipe Recommendations
- Tremella one
- lotus seed appropriate amount
- red dates appropriate amount
- rock sugar appropriate amount
- sweetening
- stewed
- several hours
- ordinary
Steps for Red dates, lotus seeds, and white fungus soup
1
All raw material drawings
2
Soak tremella, lotus seeds and red dates in clear water overnight
3
Soaked white fungus will grow bigger, and red dates and lotus seeds will be softer
4
Remove the lotus core from the soaked lotus seeds (the lotus core is very bitter and can be soaked in water when it is dried. It has the effect of clearing heat and detoxifying)
5
Tear the soaked tremella into small flowers by hand and remove the pedicles
6
Put the tremella into the casserole and add the lotus seeds
7
Then add the soaked red dates
8
Then put the rock sugar in, add appropriate amount of water to stew (first bring the water to a boil over medium heat, then turn to low heat)
9
Simmer for about an hour and a half
10
The stewed tremella is very soft and glutinous, and the soup is also very thick