Lily Purple Sweet Potato Tremella Pulp
Overview
I have cooked white fungus with purple sweet potato before, but the color of purple sweet potato becomes darker after cooking, which makes the soup in the steamer look ugly. I checked on the Internet and said that white vinegar can make the color beautiful, but I feel that the taste of vinegar and white fungus soup is too inconsistent. So I thought of lemon, which also has a high acid content. Using it, I made the originally ugly purple sweet potato and white fungus soup become very bright and beautiful in color. It looks delicious, and it seems to taste better, haha
Tags
Ingredients
Steps
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Soak dried lilies in advance
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Soak the white fungus in cold water 2 hours in advance. I used glutinous fungus. This type of white fungus tastes softer and waxier after cooking
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Remove the soaked glutinous ears and tear them into small pieces, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer slowly for half an hour
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After half an hour, the soup becomes slightly thicker, add purple sweet potato and continue cooking
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When the purple sweet potato is almost cooked, add the lily and continue cooking for about 10 minutes
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The cooked purple sweet potato and white fungus are very dark in color, which makes me feel uncomfortable
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Squeeze the juice from half a lemon
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After adding lemon juice, the color of the purple sweet potato and white fungus soup immediately became brighter. I first poured a little soup with a spoon without stirring it, so that the contrast would be more obvious
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Stir thoroughly to make the color of the soup beautiful, and at the same time add the light fragrance of lemon to enhance the color and taste
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Beat with a hand-held cooking stick
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Beat it into a thick paste so that the nutrients are easier to absorb and it is more convenient for the elderly to eat
