Stewed Tremella

White fungus stew method:

Raw materials for making white fungus stew:

20 g tremella, 15 g Nostoc flagelliforme, 200 g carrot and 200 g lettuce, 600 g clear soup, 5 g refined salt, 10 g chicken oil and 20 g Sugar.

Processing steps of Tremella vegetarian stew:

1. Soak white fungus, remove yellow root, add clear soup and cook for 1 hour; add clear soup and Nostoc flagelliforme and cook for 10 minutes; peel carrot and lettuce, cut them into fresh mushroom shape, put them in boiling water and take them out;

2. Boil the soup with refined salt and sugar, add carrots, lettuce and fresh mushrooms, cook for 2 minutes, remove, soak in cold boiled water, and leave the original soup for use;

3. Put the steamed Tremella on the plate, and stack the Nostoc flagelliforme balls, lettuce, carrots and fresh mushrooms around the tremella. Add refined salt, sugar, chicken oil and water starch to thicken the soup. Pour the sauce evenly.

Stewed Tremella

Tremella vegetarian stew is a delicious traditional dish, which belongs to Beijing cuisine. Tanjia cuisine is a typical mutual dish. The dish is red, green, white and black, colorful, light and delicious, sweet and salty, refreshing and greasy.

essential information

raw material

Tremella 25 G. A bucket of canned fresh mushrooms, 15 grams of Nostoc flagelliforme, 250 grams of carrots and 500 grams of green shoots. 8g salt, 8g sugar, 500g clear soup, a little starch and chicken oil.

Production process

1. Soak the tremella in warm water for about 1.5 hours, wash away the impurities, cut the Yellow roots, and process them into evenly sized pieces. Put them in a bowl, add 200 grams of clear soup, and steam them for about 1 hour.

2. Soak the Nostoc flagelliforme in warm water, wash the sediment, pick up the sundries, then roll them into beads with your fingers, put them on the plate, add 100g clear soup, steam them for about 10 minutes. Peel the carrots and green shoots, cut them into the shape of fresh mushrooms, cook them thoroughly with boiling water, and let them cool. Open the can of fresh mushrooms and soak them in the juice.

3. When taking vegetables, use clear soup (200g) to cook carrots, green shoots and fresh mushrooms. Take the tremella and Nostoc flagelliforme out of the steamer, buckle the tremella in the center of the plate, and add carrots, green shoots, fresh mushrooms and Nostoc flagelliforme on the four sides. Add salt and sugar to the clear soup, thicken it with a little starch, pour chicken oil on the plate.

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