Bingtang Tremella pear soup -- a simple and economical beauty soup

Bingtang Tremella pear soup -- a simple and economical beauty soup

Introduction:

"Tremella fuciformis is rich in natural colloid. With its Yin nourishing effect, long-term use can moisturize the skin and remove melasma and freckles on the face. It can be said that it is the civilian version of "bird's nest". In addition, it has the functions of moistening the lung and promoting fluid, nourishing yin and stomach, supplementing qi and calming the nerves, strengthening the heart and brain, etc. Tremella can also enhance human immunity, and enhance the tolerance of tumor patients to radiotherapy and chemotherapy. Ficus carica can be eaten as fresh fruit or dried fruit. It has the effect of clearing away heat, detoxifying and detumescence, strengthening the stomach, moistening the intestines and clearing away toxin, and also has a certain effect on the treatment of sore throat. In addition, it is said that Ficus carica contains an anticancer element, which can effectively prevent early cancer. My throat is often inflamed, and I always have Ficus carica at home. Whether it is made into soup or drink, the effect is good. With tremella and tribute pear, fig stewed together a sweet soup, simple method, also do not need to spend too much, suitable for the whole family to drink

Production steps:

Step 1: wash tremella and soak for 2 hours.

Step 2: peel and cut Gongli into small pieces.

Step 3: tear the white fungus into small pieces and put them in the pot together with pear, fig and rock sugar. Add about 5 bowls of water.

Step 4: bring to a boil over high heat for about 15-20 minutes, turn to low heat and simmer for about 50 minutes until the soup is thick.

Step 5: Stewed tremella soup is sweet and delicious.

Materials required:

Half Tremella

Gong Li: one

Fig: 6

Appropriate amount: rock sugar

Note: 1) Tremella should be light yellow, no pungent smell, no spots, stew up to have a soft and smooth taste. 2) Taibai Tremella is usually fumigated with sulfur dioxide and tastes crisp after cooking. 3) sulfur dioxide is soluble in water, so soak Auricularia auricula before eating. 4) Cooking Tremella heat must be enough, soup will be viscous lubrication. 5) Gongli is used because it is juicy and sweet. 6) If in the summer can be put in the refrigerator ice for a while, drink more sweet and delicious, run but not greasy. In addition: Tremella can clear lung heat, exogenous wind cold taboo.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet