|A moderate amount of red jujube|
|A moderate amount of red bean|
|Appropriate amount of yellow ice sugar|
|A moderate amount of lily|
Soak tremella and jujube in hot water for 5 minutes, remove the yellow part of tremella root.
|2||Tear tremella into small pieces by hand, put the jujube, lily, red beans, rock sugar together into the pot in the fire to boil, turn the small fire simmer for 30 minutes, turn off the heat interval in re-cook.|
After simmering for 5 minutes, the gelatin is already in place and the soup is getting thicker and darker.
beautify the features, warm stomach again, suit a small sweet dessert in winter very much.
The dried tremella is soaked thoroughly in hot water. Remove all the yellow parts from the root of tremella before cooking, otherwise you will be simmering for several hours and it will still be crispy.
When we cook tremella we need to cook it in a braised way, which means after the first cooking. Stop for a while and continue to cook.