Chinese Food
Sugar water of tremella and papaya
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My friend gave me a papaya. It's just ripe. It smells light. This kind of papaya. It's just right to stew sugar water. There's Tremella upstairs at home. It's just right to stew a pot of papaya Tremella sugar water for the night. This sugar water comes from Guangdong sugar water, Qingrun written by she Ziqiang. The home-made Guangdong sugar water is an ideal tonic for Qingrun. According to the book of miss she, tremella can nourish but not dry. It is suitable for those who can not eat ginseng and other warm nourishing tonic. As for sugar water, I also pursue the taste while pursuing nourishing. This sugar water of papaya and Tremella not only has the fragrance of papaya, but also has the soft, waxy and smooth taste of Tremella. The sugar water cooked by myself and the sweetness are what I like. This sugar water not only pays attention to the curative effect, but also can satisfy the pleasure of the stomach. It's very happy. -
Cooking ingredients
Cooking Steps
Step1:Papaya to choose just cooked. Taste can come out and will not cook too ba
Step2:Split papaya in half and cut into pieces in the seeded area
Step3:Soak the tremella in water for about 2 hours in advance
Step4:Remove the root of tremella and cut it into pieces. Put it into a casserole together with papaya and washed ginger slices. Add water
Step5:Boil over high heat. Turn to low heat and cook for 40 minutes. Add in sugar
Step6:When the ice sugar melts, the fire will be turned off
Step7:Serve.
Cooking tips:The key to whether Tremella can stew into gum is the texture of Tremella. When she mentioned buying Tremella in her book, she could take a small amount of tremella and put it on the tip of her tongue. If it's spicy, the tremella would be smoked by sulfur. It can't be bought. There are skills in making delicious dishes.
