Purple Sweet Potato and Tremella Soup

Overview

I really like the color of purple sweet potato, the rich deep purple is very beautiful! In addition to the nutrients of white potatoes, purple sweet potatoes are also rich in anthocyanins. We know that anthocyanins have very good anti-aging capabilities, can protect our skin and improve the skin's immunity, are beneficial to our circulatory system, can also protect our eyes, relieve eye fatigue, and improve vision. Everyone must have encountered the discoloration of purple sweet potato. I once cooked purple sweet potato porridge and found that it had turned blue-green. It felt like I was poisoned. I even suspected that the purple sweet potato I bought was fake, but later I realized that it was a little joke played by purple sweet potato on us. The deep purple color of purple sweet potato is a natural color. This color is also called anthocyanin or purple pigment. Anthocyanin is a water-soluble pigment and one of the natural pigments commonly used in the food industry. Anthocyanins can change color according to the acidity and base of the cell fluid. When the cell fluid is acidic, it turns red, and when the cell fluid is alkaline, it turns blue. If purple potatoes turn blue-green when cooking, it may be because the water is alkaline. You only need to add a little white vinegar or an acidic substance such as lemon juice to the water to turn it purple. Purple sweet potato is rich in anthocyanins, and white fungus is rich in colloid. Stewed with rock sugar, it becomes a beautiful nourishing beauty dessert, and the eyes also like it!

Tags

• soup
• baby
• old man
• breakfast
• spring recipes
• autumn recipes
• winter recipes
• candlelight dinner
• purple sweet potato
• rock sugar
• tremella
• water

Ingredients

Steps

1. 1 Prepare the ingredients: one purple sweet potato, one white fungus (soak in cold water in advance), and 4 pieces of rock sugar.

   

2. 2 Remove the roots of the white fungus, tear it into small florets and clean it. Peel the purple sweet potato and cut it into small dices.

   

3. 3 Put the white fungus into the casserole and add appropriate amount of water.

   

4. 4 Cover and bring to a boil over medium heat, then reduce to low and simmer slowly.

   

5. 5 Stew until the white fungus is soft and smooth, then add the diced purple potato.

   

6. 6 Reduce heat to medium and simmer.

   

7. 7 Simmer until the purple potatoes are soft and glutinous, and when the soup thickens and turns purple, reduce the heat to low.

   

8. 8 Add 4 pieces of rock sugar and simmer over low heat for a few minutes until the rock sugar softens, then turn off the heat.