Jujube, tremella and horseshoe soup

Jujube, tremella and horseshoe soup

Introduction:

"Horseshoe skin color purple black, white meat, sweet and juicy, has the reputation of underground Sydney since ancient times. It tastes sweet and crisp, rich in nutrients, and contains a variety of vitamins and carbohydrates. It can be used as both a fruit and a vegetable. "

Production steps:

Step 1: prepare what you need

Step 2: peel the horse's hoof and cut it into small pieces

Step 3: put clear water in the pot, add tremella and jujube, bring to a boil, turn to medium low heat and cook slowly until Tremella softens and gum appears

Step 4: add rock sugar

Step 5: add horseshoe and cook until thick

Step 6: finished product

Materials required:

Red dates: more than 10

Horseshoe: more than 10

Tremella: 1

Rock sugar: right amount

Water: moderate

Note: 1, tremella in advance to a good bubble. 2. When you cook soup, cook it over low heat.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet