"Drink soup first in autumn, don't panic when it's dry", suitable for autumn "moist dry soup", a must-have after the summer

The main raw materials of white fungus lotus seed soup are white fungus and lotus seeds, lotus seeds are the dried and mature seeds of lotus of the water lily family, when the fruit is ripe in autumn, the lotus room is harvested, the fruit is removed, the peel is removed, and the fruit is obtained by drying, the lotus seed is flat and sweet, and can nourish the heart and calm the nerves;

Tremella has a sweet and flat taste, has the effect of nourishing and nourishing the lungs and stomach, contains carbohydrates, proteins, vitamins, a variety of water-soluble amino acids and other nutrients.

Lotus seeds and white fungus are also a common match, stewed together to moisten the lungs and clear heat, is the best choice for moisturizing dryness in autumn, as well as moistening the intestines and laxative, enhance the effect of physical fitness, you must try it if you don't know what soup to drink in autumn!

【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, I bought loose white fungus, no roots, grabbed 2 handfuls with my hands, a large handful of lotus seeds, so that it is enough for a family of four to eat;

2. Put the prepared white fungus in a large bowl and soak it 2 hours in advance, the temperature is high in summer, and the white fungus soaking time does not take too long, generally it will be soaked in 1-2 hours;

3. Clean the soaked white fungus, tear it up a little after cleaning, tear it up and stew it, the white fungus is easier to get out of the gel, if it is a whole white fungus, it is recommended to cut off the root, and then cut the white fungus after cutting off the root;

4. After the white fungus is processed, stew first, because the white fungus is more difficult to stew, if you want the white fungus to stew out of the gelatin, the stewing time is very important, in order to make it more convenient for home operation, 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;

5. When simmering at high pressure, clean the lotus seeds and soak them in a basin, the soaked lotus seeds can be better cooked.

6. 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 lotus seeds and rock sugar, cover the lid, continue to stew, at this time choose low-pressure stew;

7. 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;

8. The softness of the white fungus and lotus seeds is just right, the lotus seeds will not be too soft and rotten, and the white fungus will not be soft and glutinous, the key point is to save manpower, with the help of an electric pressure cooker, there is no need to stew like a casserole, people should watch from the side, otherwise it is easy to paste the pot or overflow;

9. The stewed white fungus lotus seed soup can be drunk while it is hot, or it can be cooled at room temperature, and it is not recommended to drink it after it is chilled, and the cold food should be eaten less after the beginning of autumn, especially for the elderly and children;

Summary of the practice of white fungus lotus seed soup:

1. If you like to add red dates to white fungus lotus seed soup, the amount of rock sugar should be reduced, and red dates are sweet;

2. White fungus lotus seed soup is not suitable for refrigeration overnight, it is recommended not to stew too much every day, and eat it on the same day;