Fresh Tremella Lily Soup

Name: Fresh Tremella Lily Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Fresh white fungus; 1 piece Dried lily; 24 pcs Dried longan; 1 piece Wolfberry; 50g crystal sugar

by Xiao Xiaoduo and Buns

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I bought a few fresh white fungus a few days ago and used it to make sweet soup. It was very sticky. It was thicker than dried white fungus stewed soup. It was delicious, and the stewing time was enough for 1 hour. The red dates and lotus seeds were just finished, so I only added lily, longan and wolfberry.

Ingredients

Fresh Tremella Lily Soup

1. Grab a handful of dried lilies and soak for more than an hour.

2. Cut the fresh white fungus to remove the fungus feet, tear them into small pieces, wash them and let them dry.

3. Peel dried longan.

4. Wash the soaked lily and put the white fungus and dried longan into the rice cooker.

5. Add 1.2-2 times the amount of water. Cook for 1 hour.

6. Wash the wolfberry and set aside.

7. For the last 10 minutes, add wolfberry.

8. Add rock sugar. Cook for another 10 minutes at the end.

Tips:
1. Fresh white fungus is sealed on the road for two days, it will have a sour taste, it should be washed and dried for half an hour. If there is a peculiar smell, throw it away if it is moldy and not eat it.
2. If the wolfberry is cooked for too long, it will be smashed, so I like to put it in the last 10 minutes.