Chinese Food
Removing dryness and nourishing collagen in autumn and winter
(70596 views)
It's dry in autumn and winter. It's not good at throat and skin. It's thick and boils in a big pot. Besides collagen supplement, it's also strong in satiety. It's more satisfying than just eating fruits and vegetables in this season.
Cooking ingredients
Cooking Steps
Step1:Tremella, Gleditsia and peach gum are cleaned separately. Remove the yellow end of the tremella. Cut it up with scissors.
Step2:After the tremella, saponifia and peach gum are cleaned, they are foamed with mineral water. About 2 hours for Tremella, about 2 hours for saponifia. It's better to soak peach gum overnight. Get ready for Bingtang, jujube and wolfberry.
Step3:Put a pot of mineral water into the tremella. Turn to a small heat and cook the tremella for about 3 hours.
Step4:When the tremella is soft and waxy, put in the saponifian rice, peach gum, crystal sugar, jujube and wolfberry. Cook for an hour. Turn it every quarter of an hour. When the peach gum is added, the bottom of the pot is easy to stick.
Step5:Turn off the fire in an hour. The ingredients are soft and waxy. The soup is thick. At this time, you can also use the remaining temperature of the pot to stew again. You can also directly eat it.
Step6:It's so delicious that people go to Nongjiale to pick and make rose sauce by themselves.
Cooking tips:Quick hair method of peach gum - soak the boiling water in the thermos pot or thermos cup. The hair will be ready in 2 hours. But it's better to soak in cold water for a long time. There are skills in making delicious dishes.
