Cucumber and Tremella Soup

Overview

I have seen the making of this soup on TV before, but I have never tried it. I tried it this time. It tastes much better than I expected. It is relatively light and refreshing. Even my mother who doesn’t like soup thinks it is good. Two rock sugars were added when making it, but salt is still used to season it, so it tastes salty.

Tags

• soups
• cucumber
• lean meat
• oil
• rock sugar
• sesame oil
• starch
• tremella
• wolfberry
• salt

Ingredients

Steps

1. 1 Soak the white fungus in advance.

   

2. 2 Cut cucumber into thin slices and set aside.

   

3. 3 Clean the soaked white fungus and tear it into small pieces.

   

4. 4 Pour an appropriate amount of water into the pot, add the white fungus, and add a few slices of lean meat.

   

5. 5 Cover the pot and bring to a boil over high heat, then reduce the heat to low and simmer slowly for 20 minutes.

   

6. 6 Open the lid of the pot and add an appropriate amount of wolfberry and two pieces of rock sugar.

   

7. 7 Add the cucumber slices to the pot and cook until the cucumbers are tender.

   

8. 8 Add appropriate amount of salt.

   

9. 9 Boil the starch with an appropriate amount of water and pour it into the pot, stir evenly, and add a few drops of sesame oil to enhance the aroma.