如何炖出有胶质的银耳------银耳莲子羹

2.但莲子最好隔夜浸泡好。

4.剪完以后是这样的。

6.加水没过材料的至少2倍。

煮出胶质的关键步骤：

A.大火先煮开。

B.煮开后改成小火继续烧30分钟。

C.关火后不能马上放气打开锅子，可以让它再闷一段时间，大概半个小时。

历代皇家贵族将银耳看作是“延年益寿之品”、“长生不老良药。”

银耳特点是滋润而不腻滞，具有补脾开胃、益气清肠、安眠健胃、补脑、养阴清热、润燥之功，对阴虚火旺不受参茸等温热滋补的病人是一种良好的补品。

切记：

煮熟的银耳若放置时间过长，如放1～2天，在细菌的分解作用下，会产生亚硝酸盐，人吃了这种银耳汤后，亚硝酸盐能使血液里的血红蛋白丧失携带氧气的能力，破坏了人体的正常功能。所以最好当天煮当天吃。不要放冰箱存放好几天，这样就等于是在吃毒药而不是补药了啊！

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