1. Prepare a variety of materials, fresh fungus is relatively large, you can cut some of the fungus for use as needed.
2. Put the fresh white fungus into the rice-washing water or water with flour to wash it, and then rinse it with clean water
3. Cut the cleaned white fungus into smaller pieces.
4. Put it in a rice cooker, add a bowl of water and white fungus for cooking
5. Add yellow rock sugar after 10 minutes
6. Add dried longan
7. Add lily slices in half an hour
8. Add red dates
9. The wolfberry was added to the white fungus soup in the last 15 minutes
10. After the white fungus soup is cooked, the gelatin is smooth and tender, and the soup is sticky.
Tips:A large fresh white fungus can be stored for about two or three days, and the white fungus soup is best eaten on the same day.
