How does the oldest rice cooker make tremella soup?

Tremella decoction is a beauty tonic. If you put less sugar, losing weight is also a good thing. Generally, it is easier to cook glutinous rice in a pressure cooker. However, many students and part-time workers live in dormitories, and it is impossible to do it with a pressure cooker. I tried it twice by myself, and finally I cooked fresh and sticky tremella soup with a rice cooker. Let's talk about simple steps and precautions first.

Let's talk about the identification and purchase of tremella. Many tremella on the market are smoked with sulfur to make it look whiter. MM can't buy Bai Yiner when they buy it. They should buy light yellow and naturally dried tremella. Its pedicel should be yellow with white and beige flowers. The whole tremella is big and full, with natural color and a certain thickness. If it's a lot of slices, thin and crisp, it must be scraps, and it's not easy to cook sticky juice when cooking.

The first step is to soak the dried tremella in warm water for 2-3 hours (it doesn't matter if there is more tremella, it can be used to apply to the face when the tremella soup is not finished). The first time I made tremella soup, I only soaked it for half an hour, which was not strong enough. Soak for more than two hours for the second time, and the boiled soup is thick, full of tremella juice and super delicious. So MM people try to soak for 2-3 hours. The amount of water should be enough to overflow the tremella. After soaking for a quarter of an hour, the tremella is a little soft. Carefully cut off the yellow pedicel and throw it away with scissors. Tear the tremella by hand, but don't tear it too small, or it will be full of fragments and taste bad.

Step 2: After soaking, wash the tremella several times with clear water to remove impurities. Then add an appropriate amount of water (interested MM can also add some red dates and lotus seeds to cook together) and put it into the rice cooker. The amount of water can be appropriately increased, because nearly half of the water will be lost in the cooking process.

Step 3, plug in the rice cooker, cover it and switch to cooking mode.

Step 4: Boil for about 10 minutes, and the air outlet of the rice cooker lid begins to steam obviously. At this time, you should open the lid and cook. Otherwise, the lid will be overturned after the water is boiled. At this time, you should take the opportunity to add some sugar, rock sugar and the like (it is better to add it at this time, or you can add it after the last pot). MM who is afraid of gaining weight can add less sugar. I am used to drinking white fungus soup without sugar, so I omit this step.

Step 4: Open the pot cover and cook for 15-20 minutes, then cover the pot cover, switch to heat preservation mode and keep the temperature for half an hour.

Step five, roast the tremella and eat it in large pieces.

Being alive, isn't it simple? The whole process does not need manual operation. You can do something else when cooking, and the hot, smooth and delicious tremella soup will come out soon! Is it a sense of accomplishment, hehe. The most important thing to pay attention to is two points: first, soak for a period of time in the early stage; Second, cooking is divided into two stages.

If you can't finish the tremella soup, you can soak a mask paper first and then apply it to your face. The whitening effect is super good, even more beautiful than eating bird's nest.

What a wonderful life. Enjoy it. Ha ha.