Entering ChinaTremella is known as “affordable ginseng” and is especially suitable for consumption in spring. Tremella fuciformis is rich in natural plant gum and a variety of nutrients, such as polysaccharides, vitamins and minerals, which have the effect of nourishing yin and moisturizing the lungs, moisturizing dryness and nourishing the skin. In the dry spring climate, it is easy to cause problems such as throat irritation or dry skin, and white fungus can effectively alleviate these symptoms, helping to clear the lungs and nourish the skin. In addition, white fungus is especially beneficial for women, as long-term consumption can help improve skin tone, delay aging, and maintain the smoothness and elasticity of the skin. Its nutritional value and beauty effects make it an indispensable health ingredient for spring.
1. Yam lily white fungus soup
Ingredients: Yam: 200 grams, Lily: 50 grams, Tremella fungus: 10 grams, Goji berries: appropriate amount, Rock sugar: Appropriate amount, Water: appropriate amount
Steps:
1. Prepare the ingredients: Soak the white fungus in advance. Peel and cut the yam into pieces, separate the lily into petals, and wash the wolfberries for later use.
2. Soak the white fungus: Soak the white fungus in clean water, usually for 1-2 hours, until the white fungus is completely soft.
3. Handling yams: The skin of yam is easy to oxidize and turn black, so soak it in water immediately after cutting it to avoid discoloration. Wash the chopped yam cubes and set aside.
4. Lily cleaning: Lily can be cleaned directly with clean water to remove surface impurities.
5. Boil the white fungus: Add an appropriate amount of water to the pot, put the soaked white fungus into the pot, boil over high heat, turn to low heat and cook for about 30 minutes until the white fungus is soft and glutinous.
6. Add the yam and lily: Add the yam cubes and lily petals to the pot and continue to cook for 20 minutes until the yam is tender.
7. Add rock sugar and wolfberry: After the soup is cooked, add an appropriate amount of rock sugar and wolfberry, and continue to simmer for 10 minutes until the rock sugar melts and the wolfberry is cooked through.
Tips:
(1) If you don’t like the taste that is too sweet, you can reduce the amount of rock sugar appropriately.
(2) Yams can be sprinkled with a little salt when cutting to prevent discoloration.
(3) The white fungus must be soaked sufficiently, otherwise the boiled taste will be harder.
2. Cold white fungus
Ingredients: white fungus: 50 grams, red dates: appropriate amount, wolfberry: appropriate amount, cucumber: 1 root, garlic: 2 cloves, balsamic vinegar: appropriate amount, soy sauce: appropriate amount, salt: appropriate amount, sugar: appropriate amount, sesame oil: appropriate amount
Steps:
1. Soak the white fungus: soak the white fungus in advance, the soaking time is about 1-2 hours, and the white fungus after soaking should be torn into small flowers to remove the hard roots.
2. Prepare red dates and wolfberries: Wash the red dates, wash the wolfberries and set aside.
3. Handle cucumbers: Wash the cucumbers and cut them into thin slices or strips, if you like a crisp texture, you can sprinkle a little salt and marinate for 10 minutes to help remove excess water.
4. Prepare the garlic: Chop the garlic into minced garlic and place in a small bowl for later use.
5. Blanch the white fungus: Blanch the soaked white fungus in boiling water for 1-2 minutes, remove and drain. If you feel that the taste of white fungus is relatively hard, you can extend the blanching time slightly.
6. Mix in the seasoning: Add minced garlic, balsamic vinegar, soy sauce, salt and sugar to the white fungus, cucumber, wolfberry and red dates, and stir well. The sweetness and sourness can be adjusted according to personal taste.
7. Add sesame oil: Finally, drizzle an appropriate amount of sesame oil, stir well and serve.
Tips:
(1) Tremella soaking: The soaking time of tremella should not be too long, otherwise it will lose its crisp and tender taste, and it can be done in 1-2 hours.
(2) Cucumber treatment: Do not add too much salt when pickling cucumbers, so as not to produce too much water and affect the taste.
(3) Sweet and sour taste: According to your preference, you can adjust the ratio of vinegar and sugar, and those who like sour or sweet can increase it appropriately.
3. Red jujube white fungus soup
Ingredients: white fungus: 50 grams, red dates: 10 pieces, wolfberry: appropriate amount, rock sugar: appropriate amount (adjust according to taste), water: 1500 ml
Steps:
1. Soak the white fungus: Soak the white fungus in clean water for about 2-3 hours until the white fungus is completely softened. If the time is urgent, you can also soak it in hot water, about 1 hour. Tear the soaked white fungus into small florets and remove the hard roots.
2. Wash the jujubes and wolfberries: After the jujubes are washed, remove the pits, and gently rinse the wolfberries with water and set aside.
3. Prepare the saucepan: Put the soaked white fungus into the saucepan, add about 1500ml of water, and bring the water in the pot to a boil.
4. Boil the white fungus: After the water boils, reduce the heat to medium-low heat and continue to cook the white fungus for 30 minutes, until the white fungus becomes transparent and slightly waxy.
5. Add the red dates: Put the pitted red dates into the saucepan and continue to cook for 20-30 minutes, the red dates can release the sweetness and make the soup more sweet.
6. Seasoning: Add an appropriate amount of rock sugar to the soup, increase or decrease the amount of rock sugar according to personal taste, stir well, and continue to cook for 10-15 minutes until the rock sugar is completely dissolved.
7. Add the goji berries: Finally, add the goji berries and continue to simmer for 5 minutes, then turn off the heat after the goji berries have softened and fully released the flavor.
Tips:
(1) Tremella soaking: When soaking Tremella fuciformis, you can choose cold water soaking, which can better retain the nutrients of Tremella. The soaking time should not be too long, otherwise the taste will be soft.
(2) Pitting of jujubes: Pitted jujubes are easier to release sweetness, so as to avoid the hard taste of the whole jujube after stewing.
(3) Choice of rock sugar: Rock sugar is the main condiment of this dessert, and the amount can be adjusted according to personal taste preferences. If you prefer a richer sweetness, you can increase the amount of rock sugar appropriately.
To sum up, as an inexpensive and nutritious ingredient, white fungus is suitable for eating in spring, which can not only nourish the body and improve health, but also help beauty and maintain youthful vitality. Whether it is through white fungus soup, white fungus soup, or cold white fungus, you can easily enjoy the benefits of white fungus. Eating white fungus in spring is a double care for your body and skin, helping to survive the dry season and maintain the best condition.
