Barley, Lily, White Fungus and Pear Soup

Name: Barley, Lily, White Fungus and Pear Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5g Wild white fungus; 50g Barley; 1 piece pear; 1 piece Fresh Lily; Some honey

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Combine all the elements of autumn into this pot of soup.
Wild white fungus is not easy to cook until it is soft and slippery, so I don’t mind. Fresh lily is too easy to boil, and when the soup is about to be cooked, add it and simmer it to maintain its complete shape.
Pears give the soup a sweet taste, and later honey seems to be completely unnecessary, just a little sweet. "

Ingredients

5g Wild White Fungus
50g Barley
1 piece Pear
1 piece Fresh Lily
Some Honey

Barley, Lily, White Fungus and Pear Soup

1. Ingredients: 5 grams of wild white fungus, 50 grams of barley, 1 pear, 1 fresh lily, appropriate amount of honey.

Barley, Lily, White Fungus and Pear Soup recipe

2. Wash the white fungus with clean water.

3. Peel the pear and cut into small pieces.

4. Wash barley.

5. Put the three together into the rice cooker and add an appropriate amount of water.

6. Start the soup cooking function.

7. When the soup is boiling, break the lily into petals, wash and set aside.

8. The soup is about to end,

9. Remove the lid, put in the lily, close the lid, and simmer for a few minutes.

10. Remove from the pot and add honey to taste.

11. Serve out and eat.

Tips:
The proportion of each ingredient can be adjusted arbitrarily according to your preferences.
If it is dried lily, you can boil it in the pot together.
Honey can also be replaced with rock sugar or other sugars.