Litchi and Tremella mung bean soup

Litchi and Tremella mung bean soup

Introduction:

"Because of the climate, we don't produce litchi in our small area. Our understanding of litchi is still in the Chinese textbook. Du Mu's famous sentence of" riding the princess of the red world, no one knows it's litchi "makes me full of curiosity about litchi, eager to see its beauty and taste its delicacy. With the spring breeze of reform and opening up, and the development of highway construction between townships and counties, all kinds of fruits are on the table, including litchi. Although litchi is fresh and sweet, it is warm and easy to get angry when eating too much, so you can match some cool food to neutralize the heat of litchi. "

Production steps:

Step 1: soak Tremella for 2 hours in advance.

Step 2: soak mung beans for 6 hours in advance.

Step 3: wash the soaked tremella, tear it into small pieces and put it into a pot. Add proper amount of water and boil it for one hour.

Step 4: add mung beans and cook one hour later.

Step 5: after the mung beans are cooked, add appropriate amount of rock sugar and continue to cook for five minutes.

Step 6: peel and seed the litchi after washing. Put the peeled litchi into a bowl and ladle in the boiled and cooled mung bean soup.

Materials required:

Tremella: a flower

Mung bean: 50g

Litchi: 300g

Rock sugar: right amount

Note: the amount of rock sugar according to personal taste, also can not put. Mung bean soup after cooling into litchi, which can better retain the vitamins in litchi.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet