Purple Sweet Potato and Tremella Soup

Overview

Purple potatoes are also called black potatoes, and their flesh is purple to deep purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Purple sweet potato is one of the main raw materials of anthocyanins. Anthocyanins are powerful antioxidants that protect the body from damage caused by harmful substances called free radicals. That is anti-aging. Some people say that purple sweet potato is a genetically modified food. I would like to say that you should not blindly follow the trend based on rumors. Rumors stop at the wise. Purple sweet potato is not a rare food, it is just a variety of sweet potato. It is estimated that few people have seen colorful sweet potatoes, but they do exist. Purple sweet potato is a very good food and has many benefits for the human body. Coupled with the beautifying effect of Tremella fungus, this sugar water is very suitable for women!

Tags

• soup
• common dishes
• maternity
• afternoon tea
• autumn recipes
• women's day
• purple sweet potato
• red dates
• rock sugar
• sago
• tremella
• lotus seeds

Ingredients

Steps

1. 1 Prepare the ingredients. The white fungus should be soaked in water for half an hour in advance

   

2. 2 Soak the lotus seeds in water and remove the core

   

3. 3 Peel purple sweet potato and cut into small pieces

   

4. 4 After soaking the white fungus, tear off small florets, add enough water, and cook for one hour in an electric stew pot. If you use a pot to cook, bring it to a boil, then reduce the heat and cook for one hour

   

5. 5 After an hour, add the purple sweet potato, lotus seeds and red dates. Remove the cores of the red dates and continue to cook for half an hour

   

6. 6 Boil water in another pot, add sago after the water boils, simmer for a few minutes, then turn off the heat and simmer with the lid on for half an hour until the sago becomes transparent. If there are still white spots after half an hour, turn off the heat and simmer for a while

   

7. 7 Rinse the cooked sago several times and soak it in cold water

   

8. 8 After half an hour, add rock sugar and continue cooking for 15 minutes

   

9. 9 Finally, drain the sago water and add it to the white fungus soup, mix well, and it is ready to eat