Tremella and mung bean soup

Tremella and mung bean soup

Introduction:

"This time, we changed the simple mung bean soup, added some ingredients to change the taste, and added some Tremella to make the taste more smooth and nutrition improved. Tremella fuciformis can improve the detoxification ability of liver and protect liver. In addition to its Yin nourishing effect, long-term use can moisturize the skin, and has the effect of removing melasma and freckles on the face. Therefore, tremella mung bean soup is the best drink to nourish the heart and relieve summer heat. Take some time to think carefully and make a pot of delicious desserts to relieve summer heat, so that your family can enjoy the summer easily. "

Production steps:

Step 1: soak mung bean and Tremella in water for 30 minutes.

Step 2: wash and chop the soaked Tremella.

Step 3: add cold water to the soup pot, add mung beans and Tremella.

Step 4: cover and simmer for 40 minutes.

Step 5: cook the mung beans and Tremella,

Step 6: add rock sugar and cook until it dissolves. Turn off the heat.

Materials required:

Mung bean: 60g

Dried Tremella: 10g

Rock sugar: right amount

Note: mung beans are easier to boil after soaking. Chopped Tremella is also easier to cook until soft. Mung bean soup does not change color tips: mung bean cold water into the pot, cover to boil, high heat boil, low heat stew until cooked rotten, so that mung bean soup will not change color.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet