Good morning carrots! Today is the last working day of 2016. I hope everyone can live a happy life and draw a successful conclusion to the work of the past year. While working so busy year after year, everyone must not forget to take care of themselves. Nowadays, many office workers choose to go shopping and have dinner with friends to release stress. pressure. We might as well change our appearance once in a while, try some healthier and nourishing food, and more importantly, we can make it by ourselves at home, and then share the results with our friends. Wouldn’t this joy be warmer. Today, Yun Shao will teach you another sweet, moist and nutritious therapeutic food—the recipe of double-eared red dates and sweet-scented osmanthus soup. I hope you like it~
Prepare ingredients - red dates, dried longan, fungus, white fungus, medlar, dried osmanthus, rock sugar
Soak the fungus and white fungus in advance - soak the fungus in cold water overnight in advance, and soak the white fungus in lukewarm water for about half an hour.
Remove the shells from the dried longan, and then rinse it with clean water - when removing the shell, you can use the back of a kitchen knife to break the longan shell first, and then peel the meat out easily.
The jujube is pitted and cut into strips or slices - if you cut it too much and boil it, you will not be able to eat the jujube meat ╮(╯_╰)╭
Goji berries are soaked in lukewarm water, washed and set aside.
Shred the soaked fungus and white fungus, remove the stems, remove impurities, and rinse.
Pour the processed fungus and white fungus into the pot, add an appropriate amount of cold water, boil on high heat, turn to low heat, and cook for about 50 minutes - the white fungus will naturally produce glue after a long time cooking, the taste is good, and it is pure natural. After all, we reject additives of.
After 50 minutes, add red dates and dried longan, and continue to simmer for 20 minutes. During the cooking process, foam can be skimmed.
After 20 minutes, add sweet-scented osmanthus, rock sugar and medlar, stir well, cook for another 3 to 5 minutes until the rock sugar is completely melted—the scent of sweet-scented osmanthus is strong, and you can add appropriate amount according to your personal taste.
Finished, a lot of froth, I'll skim it first...
Cover with a lid and let it stand until warm to serve~
Yun Shao shared this soup with his friends in the studio, and received five-star praise from everyone. He felt a sense of accomplishment in his heart!
