Hawthorn and tremella soup is a beloved Chinese dessert, prized for its sweet-tart flavor and health benefits—aiding digestion and nourishing the skin. Here’s a simple, step-by-step guide to crafting this delightful treat.
### Ingredients
- Dried tremella (snow fungus): 15g, soaked until soft
- Fresh hawthorn: 100g, pitted and sliced (or dried hawthorn: 20g, rinsed)
- Rock sugar: 30g (adjust to taste)
- Red dates (optional): 5, pitted
- Water: 800ml
### Steps
1. Prepare the ingredients: Soak dried tremella in warm water for 30 minutes until soft, then trim the stem and tear into small pieces. Wash fresh hawthorn and remove pits; if using dried hawthorn, lightly rinse.
2. Cook the base: In a pot, add water, tremella, and red dates (if using). Bring to a boil over medium heat, then simmer for 20 minutes until the tremella expands and turns translucent.
3. Add hawthorn and sweeten: Toss in hawthorn slices and rock sugar. Stir gently and simmer for another 10–15 minutes until the hawthorn softens and the soup thickens slightly.
4. Serve: Remove from heat and let cool slightly. Enjoy warm or chilled, garnished with a few hawthorn slices for extra color.
### Tips
- For a richer texture, soak tremella overnight.
- Replace rock sugar with honey for a milder sweetness, but add it after cooling to retain nutrients.
- Avoid overcooking hawthorn to preserve its tangy flavor and vitamin C.
This soup is not only easy to make but also a comforting, healthy treat perfect for any season!
Hawthorn and tremella soup"
Tsim Fung"
I don't know"
Dragon bone red bean soup"
Pixie peanut bag"
It's a secret oil spicy"
Red beef"
Cream pepper fried oil"
Sodium jacket"
Pistols and egg soup"