What to do if the fungus soup is stewed, and how to deal with the white fungus soup

Ingredients for red jujube black fungus soup: Ingredients: 20 grams of black fungus, 20 red dates, appropriate amount of rock sugar.

The characteristics of red jujube and black fungus soup: clear away heat and replenish blood. Suitable for anemia.

Black fungus has a sweet and flat taste, has the functions of nourishing yin, benefiting the stomach, invigorating blood and moisturizing dryness, and is rich in substances that produce blood cells, which can not only replenish blood but also stop bleeding. Zuo jujube also increases the effect of blood nourishment. Teach you how to make red jujube black fungus soup, how to make red jujube black fungus soup to be delicious Soak the black fungus in warm water and wash it, put it in a small bowl, add water, red dates and rock sugar, and then put the bowl in the steamer and steam for about 1 hour.

Usage] Eat fungus, red dates, and drink soup.

1. Raw materials: 1Ingredients: 15 red dates, 10 grams of fungus.

2.Seasoning: Sugar.

Second, the production method: 1Hair the fungus with water, tear it into small pieces, wash the jujubes, and remove the pits.

2.Put the red dates, fungus and sugar in a casserole, pour an appropriate amount of water, cook until the red dates and fungus are cooked, and put them in a bowl.

Press: Jujube is sweet and warm in nature, and "Rihuazi Materia Medica" records the effect of "moistening the heart and lungs, relieving cough, replenishing the five organs, and curing deficiency and strain".

It is equipped with a natural high-grade tonic fungus that nourishes qi, moisturizes the lungs and nourishes blood. Its tonic and nourishing effect is enhanced, and the well has the function of tonifying the spleen and stomach, and regulating the camp, and is often used as a recipe for prolonging life.

Use. It can also be ** spleen and stomach weakness, lack of qi and blood, disharmony between camp and health, palpitations, fatigue, anemia, and collapse.

Auxiliary for leakage, high blood pressure, etc.**.

Don't eat anything in the stables, don't eat the mushy stuff.

Many people are very fond of boiling white fungus lotus seed soup at home.

However, the white fungus lotus seed soup can not be boiled for too long, otherwise it is very easy to boil the white fungus, and the scorched white fungus lotus seed soup is difficult to drink again, because the white fungus is originally slippery and tender, very delicious, and the cooking time is too long will become more and more black, and there is a smell of paste, I firmly believe that everyone does not like to eat the smell of burning, and what to do if you want to go to the paste to rescue after the soup is boiled.

space white fungus lotus seed soup can you still drink it?

Drink it to see if the soup has a bitter taste, if it is bitter, you don't have to drink it.

Eating burnt things is very easy to get cancer.

It is best not to eat the pasted ingredients, because once it causes a chemical reaction.

It is very easy to cause poison, and it is best not to take it.

How to get rid of the paste taste of white fungus lotus seed soup.

The white fungus melts after boiling for a long time, and it is the same as the sweet potato vermicelli we eat in hot pot, and it will paste the bottom after a long time.

In the case of the next time, you must add a certain amount of water, white fungus is a very swollen food, first add cold water to soak it, add a certain amount of water at a time after cleaning, add lotus seeds, simmer for one to two hours with slow fire after the fire boils, and then add old rock sugar before eating.

That minimizes the mushiness. The burnt white fungus can't be eaten, and the one that is not pasted on the top is slowly scooped up.

space how to boil white fungus lotus seed soup is the most delicious.

1. Before stewing, soak the lotus seeds overnight, and then you can stew them together the next morning, so that the stew will be very poor and delicious. But tear the white fungus into small pieces and soak them for one and a half to an hour.

2. After the fire boils, turn to a simmer and gradually simmer, 2-3 hours later, it is almost done, and it is best to cook the white fungus into a gelatinous form. Then add the appropriate old rock sugar, mix and melt, and simmer for about another 30 minutes! If you don't want to perfect the taste, you use a pressure cooker.

Fire 15 minutes is fine.

3. If you like to eat soup-like crystal jelly, then put some agar in case of fire.

Soak it in water, and then rub it vigorously with tungsten filament, and it will be clean.

Preparation of white fungus soup:

1. Remove the yellowish and hard roots of the white fungus underneath.

2. Tear the remaining white fungus into small pieces by hand.

3. Mix the pressure cooker with about 1500 grams of water. Place red dates, white fungus. Put the rock sugar in turn in the pot.

4. Adjust the steps to bean products. button to start.

5. Put the boiled white fungus soup into the refrigerator fresh-keeping room and freeze for about 1 hour.

6. If you are hungry and don't want to eat, you can put a bowl out to eat. It can fill your stomach for the time being.

7. A well-cooked white fungus soup should be very thick and filamentous. When you pour it down, it won't drop off like clear water.

Before cooking, the white fungus needs to be soaked in cold water for 30 minutes to soften it, and then tear it into strips.

Pay attention to the amount of water used to cook white fungus, too much or too little can not cook a delicious and nutritious white fungus soup, it is generally recommended to skip the ingredients.

The boiling time of white fungus soup should not be too long, it is generally recommended to boil over high heat and simmer for 1-2 hours.

When adding rock sugar, stir constantly with a spoon until it melts to avoid sticking and sticking to the bottom.

Ingredients: 15 grams of white fungus.

Crown pears two.

Goji berries 10 grams.

70 grams of caster sugar.

Preparation of white fungus pear soup with rock sugar.

15 grams of white fungus, soak in warm water at about 40 degrees for 20 minutes, then pick out the white fungus and rinse it with water.

Use an enamel or stainless steel pot, put about 1500ml of water in the pot, put in the white fungus, cover the pot and bring to a boil over high heat, then turn to medium-low heat and cook for 20 minutes.

Wash and peel two crown pears, cut them into small hob pieces, open the lid and put them in, then cover and cook for about 30 minutes.

10 grams of wolfberries, cleaned; 70 grams of rock sugar, open the lid of the pot and put the wolfberries and rock sugar in, then cover the lid and cook for about 10-15 minutes to turn off the heat.

Tip 1: Soaking the white fungus in warm water will cause it to rise quickly, so as to shorten the time. The water temperature is 40 degrees Celsius, and it feels hot to the touch, but not hot.

2. Boil the white fungus first to boil out the gum, and finally taste soft and delicious.

3. It is best to choose white pears, crystal pears, crown pears and other pears with yellow skin, and the taste of the skin is blue-green and generally sour.

4. Cut the pear pieces smaller, so that they are easy to ripen, and if they are cut large, they will not be ripe and the taste will be sour.

5. If the wolfberry is left too early, it will be boiled and broken, which will affect the appearance.

6. I feel that the amount of rock sugar is just right, relatively sweet, not sweet. It is also possible to put more or less according to personal preference. You can also put less sugar and add some honey when eating.