Tremella is a natural supplement that contains various nutrients and has the effects of nourishing blood and qi, and moisturizing the throat. What season is best to eat tremella? Can tremella be eaten in summer?
What season is best to eat tremella
Summer and autumn
Tremella is a resin secreted from the peach tree, also known as peach oil or peach tears. It is harvested in the summer and has the effects of moisturizing the throat, beautifying the skin, and nourishing blood and qi. It is a good choice for people who feel irritable and thirsty in the summer and autumn seasons.
Can tremella be eaten in summer
Yes, it can be eaten
Summer is the season for harvesting tremella, so the tremella in summer is relatively fresh. There are still many fresh tremella directly picked from the tree that can be eaten. In contrast, tremella in late autumn and winter is mostly dried or aged tremella that has been stored for a long time. Fresh tremella is more nutritious and has a smoother texture.
When is the best time to eat tremella
After meals
Although tremella is a medicinal herb, it is more commonly used as a dessert in daily life. Tremella has a smooth and refreshing texture and is especially loved when chilled in summer. Tremella is rich in fiber, which can promote gastrointestinal motility. Eating tremella after meals is beneficial for digestion and can also relieve post-meal greasiness.
Can tremella be eaten every day
Not recommended to eat every day
The main components of tremella are lactose, arabinose, and α-glucose aldehyde acid. It contains amino acids, vitamins, proteins, and other nutrients, and has the effects of beautifying the skin, moisturizing the intestines, and quenching thirst. It has a good nourishing effect and is beneficial to health when consumed in moderation. However, tremella is a blood-nourishing herb and is relatively difficult to digest. Long-term and excessive consumption may cause discomfort to the body.
What is the best combination with tremella
Tremella with longan, red dates, and wolfberries
Ingredients
8 pieces of tremella, appropriate amount of yellow rock sugar, water, 4 red dates, 6 dried longan.
Instructions
1. Soak the tremella in water for 12-15 hours, changing the water twice in the process. I usually soak it before going to bed and cook it after work the next day;
2. After soaking, the tremella may have black impurities due to being a natural secretion from the peach tree. Remember to remove the impurities after soaking;
3. Before cooking, soak the red dates and dried longan in hot water;
4. Boil the tremella in water over high heat, then simmer over low heat for 30-40 minutes. Add yellow rock sugar, red dates, and dried longan, and simmer again before removing from heat;
5. The cooked tremella should be translucent and amber in color. You can also add lotus seeds, coix seeds, etc. according to your preference.
Tremella with soapberry seeds, white fungus, and rock sugar
Ingredients
About 20 soapberry seeds (soapberry seeds), about 10 pieces of tremella, half of a white fungus, rock sugar.
Instructions
1. Soak the soapberry seeds and tremella in water for more than 12 hours;
2. Soak the white fungus in water and tear it into small pieces;
3. Put water in a pot, add the above ingredients and rock sugar, and bring to a boil. Reduce to low heat and simmer for about 2 hours until all the ingredients are soft and sticky.
