Horseshoe, pear and tremella soup

Horseshoe, pear and tremella soup

Introduction:

"Horseshoe, also called water chestnut, has the functions of clearing heat and resolving phlegm, appetizing and digesting food, moistening dryness and reducing fire. With horseshoe added to the sugar water, it tastes sweet and refreshing. "

Production steps:

Step 1: soak Tremella in advance for about 15 minutes;

Step 2: peel and core the pear and cut it into pieces;

Step 3: peel the horseshoe and cut it in half;

Step 4: put them into the pot together, add some water, bring to a boil over high heat, turn the heat down and cook for about 40 minutes, and finally put rock sugar.

Materials required:

Horseshoe: right amount

Sydney: moderate

Tremella: right amount

Rock sugar: right amount

Note: Tremella is not allowed to be eaten overnight, so it should be eaten on the same day; it is best to use casserole to cook Tremella until it is soft and rotten, and the soup is thick;

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet