Chinese Food
Lotus seed soup with Tremella
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Cooking ingredients
Cooking Steps
Step1:Dry Tremella 15g, dry white lotus 100g, sugar 80
Step2:Soak the dried tremella and lotus seeds in water for 2 hours. Remove the old stalk and impurities from the tremella and tear them into small pieces. Then wash them with water together with the soaked lotus seeds and filter them for use
Step3:Pour the tremella, lotus seed and crystal sugar into the pressure cooker. Add half of the pot water, cover it, heat it over high heat and steam it up. Reduce the heat and simmer for about 30 minutes
Step4:Finally, open the lid and let out the air. Hot food or cold food can be put into the refrigerator and then eaten. Cold food has a better taste.
Cooking tips:Tremella has the functions of strengthening essence, kidney, intestines, stomach, Qi, blood, heart, body, brain, refreshing, beauty, rejuvenation and longevity. It is used to treat lung hot cough, dry cough, irregular menstruation, gastritis, constipation and other diseases. It can improve the detoxification ability of liver and protect the liver function. It can not only enhance the anti-tumor immunity of the body, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. It is also a nourishing medicine. It is characterized by moistening but not greasy. It has the functions of nourishing the spleen and appetizing the stomach, supplementing qi and intestines, sleeping and strengthening the stomach, tonifying the brain, nourishing yin and clearing the heat, moistening the dryness. It is a good tonic for the patients with Yin deficiency and Huowang who are not nourished by warm heat such as ginseng antler. Tremella is rich in natural colloid. With its Yin nourishing effect, it can moisturize the skin for a long time, and has the effect of removing the facial chloasma and freckles. Tremella is a kind of diet food containing dietary fiber. Its dietary fiber can help gastrointestinal peristalsis and reduce fat absorption. There are skills in making delicious dishes.
