Chinese Wolfberry and White Fungus Stewed in Sydney Cup

Chinese Wolfberry and White Fungus Stewed in Sydney Cup

by HumiL

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

During the Chinese New Year, I ate a lot of fried and greasy things. I had to eat a Sydney pear to moisturize it.
Pear nourishes the lungs and clears heat, promotes body fluids and quenches thirst. It is used together with rock sugar to enhance the effect of moisturizing and relieving coughs. It can treat children with dry cough, dry cough without sputum, dry lips and dry throat. Sydney pears can nourish yin and lungs, nourish stomach, promote fluid, expectorant and relieve cough, and have a better maintenance effect on the throat; moreover, pears contain more carbohydrates and multiple vitamins, which are easily absorbed by the body.

Ingredients

Chinese Wolfberry and White Fungus Stewed in Sydney Cup

1. Prepare ingredients

Chinese Wolfberry and White Fungus Stewed in Sydney Cup recipe

2. Tremella bubble hair spare

Chinese Wolfberry and White Fungus Stewed in Sydney Cup recipe

3. Cut the top of the Sydney pear and scoop out the core with a spoon

Chinese Wolfberry and White Fungus Stewed in Sydney Cup recipe

4. Put the Sydney pear into the container, stuff the white fungus, rock sugar, and steam it on a medium-low heat for about 30 minutes after the water is boiled

Chinese Wolfberry and White Fungus Stewed in Sydney Cup recipe

5. After steaming, put the goji berries in and simmer for 5 minutes

Chinese Wolfberry and White Fungus Stewed in Sydney Cup recipe

Tips:

1. The pear depends on the size to determine the time
2. If you like a soft and waxy stew for a longer time, the fire must not be too big

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