Sweet Pear and Tremella Soup

Taste: Sweet and fragrant; Cooking Method: Stew; Time: Ten minutes; Difficulty: Ordinary.

Steps for making Sweet Pear and Tremella Soup

Soak the tremella for more than an hour.

After soaking, clean and break the tremella into small pieces. The smaller the better for the texture.

Discard the yellow and hard part at the end of the tremella.

Rinse again. Tremella tends to hide impurities, so it needs to be washed several times to be thoroughly cleaned.

Put the tremella in a clay pot and add water. Don’t add too much water, about two-thirds of the pot is enough. This method doesn’t require long cooking time, so not too much water is needed.

Turn on high heat.

After the water boils, turn to low heat. Here is a key point: don’t cover the pot immediately after turning down the heat. Wait for 1-2 minutes before covering the pot. The clay pot retains heat too well, and if you cover it immediately after turning down the heat, the water will still boil over after a while. Cover the pot and simmer for 5 minutes.

Turn off the heat and let it simmer. This is the key to making the soup thick and sticky. If you don’t let it simmer, the soup will not thicken and the texture will be hard instead of soft and chewy. Let it simmer for at least 30 minutes.

I let it simmer for 30 minutes. Use a spoon to check if the tremella has become soft and the color has become translucent. If so, it’s done.

Turn on the heat again. Bring to a boil and simmer for another 30 minutes. Again, don’t cover the pot immediately after turning down the heat. If the water boils over, it will be a pity. Don’t simmer for too long. Stop when the soup has thickened and become sticky.

Add rock sugar.

Prepare two pears.

Cut into pieces.

Add the pears to the tremella soup and simmer for another 5 to 10 minutes on low heat.

The soup should be thick and sticky.

The texture is soft and chewy.

Drinking sweet pear and tremella soup in autumn can also prevent children from getting dry and coughing.