Banana Lily Tremella Soup

Name: Banana Lily Tremella Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 10g Dried lily; 1 banana; 1 Dry white fungus; 20 capsules Wolfberry; 20g crystal sugar

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Banana Lily Tremella Soup has the nutritional effects of nourishing body fluids, moisturizing the lungs, clearing heat and removing fire, and nourishing and beautifying.
Banana is one of people's favorite fruits. Europeans call it "happy fruit" because of its ability to relieve depression, and bananas are also a favorite fruit for girls to lose weight.
Banana has the effects of clearing heat, promoting body fluid and quenching thirst, moisturizing the lungs and smoothing the intestines;
Tremella is a diet food containing crude fiber. The nutritional value is also high.
The crude fiber of Tremella can help gastrointestinal peristalsis and reduce fat absorption, so it helps to lose weight, and has the effect of removing chloasma and freckles on the face.
Lily contains vitamin B1, B2, starch, protein, fat, calcium, phosphorus, iron, C and other nutrients, and has the effects of moisturizing the lungs and relieving cough, clearing the heart and calming the nerves.
This dessert is definitely the best diet for younger sisters who want to lose weight. Don't worry about growing fleshy, and this dessert is more suitable for breakfast, giving you good nutrition for a day. "

Ingredients

Banana Lily Tremella Soup

1. Prepare all the ingredients.

2. Soak the white fungus and lily with water.

3. Tear small pieces of the soaked white fungus, wash and pour it into a soup pot with an appropriate amount of water.

4. Cover and boil on high heat. The guy simmers for 1 hour.

5. Stew the white fungus until smooth, add the lily and continue to simmer for 10 minutes.

6. Then add rock sugar.

7. Now slice the banana.

8. Put it in the white fungus soup.

9. Then add the soaked wolfberry.

10. Turn off the heat when the high heat is boiled.

Tips:
Tear the white fungus into small pieces and simmer in a low heat until it is thick and smooth, so that the taste of the white fungus soup is good.

Do not peel and slice bananas in advance to avoid oxidation and blackening. Finally, put the bananas in and boil them to turn off the heat.