Main Ingredients:
Tremella: half piece; Peach gum: appropriate amount; Bird’s nest: appropriate amount; Soapnut: appropriate amount; Jujube: appropriate amount; Goji berries: appropriate amount; Lotus seeds: appropriate amount.
Auxiliary Ingredients:
Yellow rock sugar: appropriate amount.
Taste: Sweet; Cooking Method: Stewing; Time-consuming: Several hours; Difficulty: Simple.
Steps for Cooking Beauty and Nourishing Sweet Soup
Let’s take a group photo first. Soak the Tremella, lotus seeds, soapnut, and bird’s nest overnight in advance. Since there are many ingredients, prepare the jujube, yellow rock sugar, and goji berries in advance to avoid forgetting. There are pre-packaged independent packages available online, which is more convenient. Be sure to buy high-quality Tremella, and I bought unpeeled and cored red lotus seeds. If you like convenience, you can directly buy processed white lotus seeds.
Use a whirlwind knife to chop the Tremella into small pieces, which will help to release the gum and should not be too small, otherwise the appearance will not look good when cooked.
First, put the lotus seeds and Tremella in a pot with purified water and boil them, or stew them in a double boiler. After boiling, simmer for an hour and add the jujube, preferably golden jujube or jujube slices. After another hour, add the peach gum and soapnut, and after another hour, add the bird’s nest. When it is almost done, add the goji berries. This dessert takes about four hours to simmer on low heat, and someone needs to be at home. I usually stew this on weekends. The heat and time should also be flexibly controlled according to the temperament of your own pot.
Usually, prepare the ingredients one day in advance, stew in the morning of the second day, turn off the heat at noon, and eat it after it cools down in the evening. It is also good to eat it hot, depending on personal preferences. Stew a pot and divide it into several portions to store in the refrigerator and eat it gradually. It is a good dessert.
