Chinese Food
Snow pear soup with Tremella
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Recently, haze is a hot topic. I thought Hangzhou was very safe. There are no mountains or water here. Haze has nothing to do with us, right? I don't know which day I woke up to find a big fog outside the window. At noon, the sun rises. The fog still lingers. Finally, I understand that Hangzhou has fallen. The haze has come... So I began to care about all kinds of haze. In addition to the physical methods such as less going out in haze days, wearing masks and so on, I can also use my brain on food. The lungs in the five viscera correspond to the white in the five colors. Traditional Chinese medicine uses white food to clear the lungs and prevent dryness. The organs in the same system as the lungs are large intestine and skin Skin, throat, bronchus, etc. It is suggested that people who are not comfortable with their lungs and bronchi and are prone to coughing should eat more white food in haze weather, such as tofu, cabbage, Korean cabbage, cauliflower, yam, tuckahoe, white sesame, white peony, etc. in addition, they can also properly eat the stewed pear with Sichuan beibingtang, stewed lily with Sydney, stewed white fungus soup and other food to clean their breath
Cooking ingredients
Cooking Steps
Step1:Soak the tremella in warm water. Cut off the stem and tear it into small pieces.
Step2:Put the tremella in the pot. Pour in enough cold water. Turn to a low heat and simmer for about 40 minutes until the soup is slightly viscous (this time should be determined according to the actual situation of Tremella. Some Tremella can be stewed in a viscous state soon. Some varieties will be stewed for a long time before they are viscous).
Step3:The space for stewing Tremella. Peel the pear and cut it into pieces.
Step4:Stew the tremella until the soup is slightly thick. Pour in the pear. Continue stewing for 15 minutes.
Step5:Open the lid and put in wolfberry and rock candy. Continue to stew for 5 minutes.
Step6:The finished product is out of the furnace.
Cooking tips:1. The stewing time of Tremella depends on the variety. The fast one can stew well in 20 or 30 minutes. The slow one can take an hour or two. In my experience, tremella needs to be sealed and preserved when it's bought and eaten as soon as possible, because I find that when it's just bought back, it stews very quickly. The longer it's kept, the tremella will turn yellow and the stew time will need to be extended before it can be stewed and crumpled. 2. Medlar should not be placed too early. A shape and color are not good-looking. Moreover, if the medlar is heated for a long time, it will destroy the nutrients in it. 3. It's not recommended to stew too much Tremella at a time. It's best to eat it at a time after each stew. It's really not good. The rest can be kept in the refrigerator for 24 hours. It's not a problem. Nutrition will be lost if the stew lasts for another long. There are skills in making delicious dishes.
