Stewed Tremella with lotus seeds

Stewed Tremella with lotus seeds

Introduction:

"Wild tremella and lotus seeds are used. There are many common materials, and it is possible to add anything. There are many black foams on the surface of wild tremella, small in size, few big in size, uneven in color, long in stewing time, soft and sticky in stewing, and good in taste. Lotus seeds: with powder, powder left by mechanical skin grinding, and friction marks, indicating that lotus seeds are not soaked in medicinal water Some of them have small holes. Raw, hard and slightly fragrant, soup porridge is very powdery and waxy, with thick taste, not easy to rot, high glutinous and not afraid of chopsticks. Red lotus seeds grind off the red skin and become polished white lotus seeds. In terms of nutritional value, it is recommended that red lotus has higher nutritional value than white lotus, but white lotus is the most picky choice

Production steps:

Materials required:

Tremella: right amount

Lotus seed: right amount

Rock sugar: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: sweet