"Eat white in autumn and eat black in winter", 5 ways to make white classic food white fungus, sweet and moisturizing to prevent autumn dryness
1. [White fungus apple soup]
There are a lot of white fungus soup collocation, and the collocation of apples I believe many friends have not tried, but this is a good match, autumn is the season of apples, apples are sweet and sour, crisp, can quench thirst, quench greasy appetizers, and are rich in cellulose, apples are stewed, after that, dietary fiber and pectin are more easily absorbed by the human body, pectin is a water-soluble dietary fiber, stimulates the growth of probiotics in the intestines, helps intestinal peristalsis, promotes bowel movements, plus soup water, Autumn is the most suitable to eat, hydrating and moisturizing;
【Raw materials】white fungus, lily, apple, red date, wolfberry, rock sugar;
【How to make white fungus apple soup】
1. Prepare raw materials, the protagonists are dried white fungus and apples, the supporting roles are lilies and red dates, two kinds of accessories are very common, and the number of ingredients is prepared according to the number of family members;
2. Soak the dried white fungus 1 hour in advance, it is easier to get out of the glue when the soaked white fungus is stewed, clean the white fungus after soaking, cut it slightly smaller with scissors, so that it is easier to get out of the glue, put the cut white fungus in the electric pressure cooker, add a little more water, choose high-pressure stew, and stew the white fungus;
3. When simmering white fungus, clean the lily and red dates, soak for a while, about 40 minutes, after soaking, the lily is easier to cook, and the taste is more soft and glutinous;
4. After the white fungus is stewed, put the soaked lilies and red dates in the casserole, peel the apples and cut them into small pieces, and also put them in the casserole, then pour the stewed white fungus into the casserole and bring to a boil over high heat; After boiling over high heat, turn to low heat and simmer for half an hour, and prepare some rock sugar and wolfberries when simmering;
5. After half an hour, add rock sugar and wolfberry, simmer for another 5 minutes, turn off the heat and remove from the pot;
6. The delicious white fungus lily apple soup that is not on fire is completed, and the soft and glutinous white fungus, soft apples and lilies will not be very greasy with a light sweetness;
2. [White fungus longan soup]
Longan white fungus soup is a very classic practice in white fungus soup, longan is used dry longan, fresh longan is called longan, the flavor of dried longan and fresh longan is not a taste, dry longan has a unique fragrance, stewed white fungus soup also has a unique fragrance;
【Raw materials】half a white fungus, longan, lotus seeds, red dates, rock sugar;
【Preparation of white fungus longan soup】
1. First prepare the required raw materials, according to the number of people in the family, our family generally prepares half a white fungus, 60g lotus seeds, more than a dozen longan and red dates, longan is easy to get hot when eating too much, don't put too much when stewing soup;
2. Soak the prepared white fungus 1 hour in advance, peel off the skin of the longan when soaking the white fungus, clean it, clean the red dates and lotus seeds, and the lotus seeds can also be soaked for half an hour, which is easier to stew;
3. After the white fungus is soaked, cut off the yellow part of the root, and then tear the white fungus into small pieces.
4. Pour the prepared white fungus into the casserole, add enough water at one time, boil over high heat, if you want the white fungus to get out of the glue quickly, continue to cook for 10 minutes after boiling over high heat, and then use chopsticks to stir quickly in the pot for half a minute.
5. After the white fungus becomes slightly viscous, add soaked lotus seeds, clean longan and red dates, turn to low heat and simmer, like the thick taste, the stewing time should be a little longer, about an hour, if you like a crispy taste, you can simmer for about half an hour;
6. Simmer your favorite thickness, add an appropriate amount of rock sugar, and boil the rock sugar; The delicious white fungus soup is out of the pot;
3. White fungus lotus seed soup
Tremella lotus seed soup is the most classic and most common practice of white fungus soup, not only sweet and delicious, but also has a variety of nutritional effects, at the same time the taste is also very good, the soup base is viscous, the soup melts in the mouth, the main raw materials are white fungus and lotus seeds, lotus seeds are flat and sweet, can nourish the heart and calm the nerves; These two ingredients are stewed together to moisten the lungs and clear heat, which is the best choice for moistening dryness in autumn, and also has the effect of moistening the intestines and enhancing physical fitness;
【Raw materials】white fungus, lotus seeds, rock sugar;
【Preparation of white fungus lotus seed soup】
1. The main raw materials of white fungus lotus seed soup are white fungus and lotus seeds, the specific quantity of these two materials is prepared according to the number of people in the family, the prepared white fungus is placed in a large bowl, soaked 2 hours in advance, and now the temperature is high, the white fungus soaking time does not take too long, generally 1-2 hours to soak;
2. Clean the soaked white fungus, tear it a little after cleaning, tear some of it for stewing, and the white fungus is easier to get out of the gel;
3. After the white fungus is processed, stew first, because the white fungus is more difficult to stew, in order to make it more convenient to operate at home, I use an electric pressure cooker, put the white fungus into the inner tank of the pressure cooker, add a little more water, put it in the pressure cooker, choose a key with a higher pressure, generally high-pressure stew;
4. After the white fungus is stewed, open the lid, you will find that the white fungus has been soft and rotten, but there is still some distance from the gum, at this time add the lotus seeds and rock sugar that have been soaked for half an hour, cover the lid, continue to stew, at this time choose low-pressure stewing;
5. After the stew is done, wait for the pressure to drop, open the lid, and the soft and gelatinous white fungus lotus seed soup is ready, and it can be eaten in a bowl;
4. [White fungus autumn pear soup]
Tremella pear is one of the most suitable white fungus soup to eat in autumn, because autumn pear is nutritious, replenishing water at the same time can also moisturize yin and dryness, autumn pear taste sweet and sour, crisp and delicious, a lot of juice, rich in fruit pulp, glucose and malic acid and other organic acids, in addition to protein, fat, calcium, phosphorus, iron and other trace elements and carotene, vitamin B1, vitamin B2 and other vitamins.
【Raw materials】white fungus, pear, red dates, rock sugar;
【How to make white fungus autumn pear soup】
1. Prepare the required raw materials, a small handful of white fungus, a pear (the variety of pears is selected according to preference), a few red dates, a little rock sugar, put the prepared white fungus in a bowl, add an appropriate amount of water, and soak it 1 hour in advance;
2. Use scissors to cut the soaked white fungus a little more, so that it is easier to get out of the glue when the white fungus is stewed; Pour the prepared white fungus into the pot, add an appropriate amount of water, put it in an electric pressure cooker, and choose high-pressure stew;
3. After the white fungus is stewed, peel and remove the core, cut the pear into pieces, put it into an electric pressure cooker, add an appropriate amount of red dates and rock sugar, and choose to stew under pressure;
4. When the time is up, out of the pot, the delicious white fungus autumn pear soup is completed; The white fungus is soft and glutinous and sweet, drink a sip of soup, but the sweetness is not high, which is very suitable for autumn;
5. [White fungus pumpkin soup]
"Autumn is coming, pumpkin is pretty", autumn is the season of pumpkin, pumpkin practice is varied, steamed, braised soup, stir-fried, make a variety of desserts and pasta, etc., that autumn with white fungus and pumpkin stew a white fungus pumpkin soup is also good, in addition to white fungus and pumpkin, but also add other ingredients, so that the soup is more nutritious;
【Raw materials】white fungus, pumpkin, lotus seeds, autumn pear, lily, red dates, rock sugar;
【How to make white fungus pumpkin soup】
1. An appropriate amount of white fungus, pumpkin, a little lotus seeds, lilies, red dates, rock sugar, an autumn pear, and the number of ingredients is prepared according to the number of family members;
2. Soak the white fungus 1 hour in advance, soak the white fungus, boil it first after soaking the white fungus, tear the white fungus into small pieces, put it in the pressure cooker, add an appropriate amount of water, choose the "white fungus soup" of the pressure cooker, and simmer it first; It takes about half an hour;
3. When simmering white fungus, prepare the remaining ingredients, soak the lotus seeds in a bowl for half an hour, peel and core the pumpkin and cut it into pieces, clean the red dates and put them together with rock sugar, peel and cut the autumn pears into pieces;
4. After the white fungus soup is stewed, add all the remaining ingredients, and then choose to simmer at low pressure for about half an hour;
5. Half an hour later, the white fungus pumpkin soup is completed, sweet and glutinous, suitable for autumn;