Sweet scented osmanthus, red dates, tremella and Sydney soup

Sweet scented osmanthus, red dates, tremella and Sydney soup

Introduction:

"This time, the tremella and Sydney soup is filled with fleshy red dates, sweet green raisins and golden osmanthus. The osmanthus is gradually moist and blooming under the warmth of the pear soup, and the aroma is dense. It seems that you are already in the soft south of the Yangtze River, standing under the osmanthus trees with the fragrance of Osmanthus On the table of new year's Eve dinner, if there is such a sweet soup with bright color, fresh smell, intoxication and delicious drink, it's really wonderful

Production steps:

Step 1: soak Tremella in warm water and soak the hair.

Step 2: tear off the root, then tear it into a small flower, and rinse it with cold water several times.

Step 3: put Tremella into the pot, add appropriate amount of cold water, and cover. Bring to a boil, turn to low heat and simmer for about 45 minutes.

Step 4: wash, peel and cut the pear into small pieces.

Step 5: put into the pot and stir well.

Step 6: add dates, cover and simmer for about 45 minutes.

Step 7: dry clean the grapes and soak them in cold water until soft.

Step 8: soak medlar in cold water until soft.

Step 9: remove the water from the raisins and medlar and put them into the pot. Turn off the fire.

Step 10: add rock sugar.

Step 11: put in dried Osmanthus fragrans.

Step 12: keep cool, stir well and serve.

Materials required:

Snowflake pear: 260g

Tremella: 25g

Jujube: 60g

Raisins: 50g

Wolfberry: 30g

Dried Osmanthus fragrans: 1 tablespoon

Water: moderate

Rock sugar: right amount

Note: 1, warm water bubble Tremella will hair faster, a few minutes can, shorter than cold water bubble time. 2. The yellow part of Tremella root should not be used, so as not to affect the taste. 3. According to the different tremella, the stewing time can be adjusted to suit the taste.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet