Steamed Apricot with Tremella Fungus

Overview

Apricot tastes sour and sweet, and has the effects of moistening the lungs, calming asthma, promoting body fluids and quenching thirst. Contains citric acid, malic acid, p-carotene, a small amount of carotene catechol, tomato hydrocarbons, flavonoids and sugars, protein and amino acids, provitamin A, vitamin B, vitamin C and minerals calcium, phosphorus, iron, etc. The apricots steamed with white fungus have a slightly bitter taste because they are not peeled, but they also have a unique flavor.

Tags

• dessert
• home cooking
• apricot
• rock sugar
• tremella

Ingredients

Steps

1. 1 Soak the white fungus and wash the apricots.

   

2. 2 The white fungus is placed at the bottom of the plate.

   

3. 3 Break the apricots, remove the core, and place them on the white fungus.

   

4. 4 Place a piece of rock sugar inside each apricot.

   

5. 5 Place the steamer in the steamer for twenty minutes, then turn off the heat when the rock sugar has melted.