Fresh Lily Tremella Soup

Name: Fresh Lily Tremella Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Fresh white fungus; 80g Fresh Lily; 15 pieces Dried Red Dates; Some Dried longan; Some Dried wolfberry; 50g crystal sugar

by Xiao Xiaoduo and Buns

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Some time ago, I bought some fresh Lanzhou lilies on the Internet. I also have fresh white fungus at home. I added some red dates, longan and wolfberry to make soup. The lily of Lanzhou, as described in the documentary "The Origin of Flavor", is sweet, waxy, and delicious. Autumn is here, so drink more Tremella Lily Soup.

Ingredients

Fresh Lily Tremella Soup

1. Remove the fungus feet from the fresh white fungus, tear them into small pieces, rinse them, and let them dry for a while.

2. Cut off the roots and scorched parts of the fresh lily, break them apart, and clean them.

3. Dry the red dates and put them as much as you like, but not too much. I put 15 for three people because there are other ingredients.

4. Put the lily, white fungus and red dates in the rice cooker.

5. Add 1.5-2 times the amount of water and cook for 1 hour.

6. Peel the dried longan and dry clean the wolfberry for later use.

7. In the last 10 minutes, add dried longan, dried wolfberry, and rock sugar, stir well, cover and continue cooking.

Tips:
1. Fresh white fungus and lily do not need to be cooked for a long time, one hour is enough, they will cook very sticky. Fresh lilies can also be put later.
2. Dried longan and dried wolfberry are not resistant to cooking. They are not tasty when cooked for too long, so they can be put in the last ten minutes.