Hawthorn and Tremella Soup

Hawthorn and Tremella Soup

1. Hawthorn is de-nucleated and washed for later use (if you don’t have a dedicated de-nucleator, you can try a pen holder with a ballpoint pen. I have already experimented with it and it’s super easy to use.

2. Soak the white fungus, remove the roots and tear off the small pieces, put it in a casserole, add a proper amount of water and boil on high heat, then turn to low heat and cook for about 15 minutes

3. Add the pitted hawthorn and cook for one minute (the hawthorn should not be cooked for too long, it will break the phase and affect the taste)

4. Add appropriate amount of rock sugar to taste and turn off the heat immediately. Use the remaining heat of the casserole to simmer for a while.

Tips:

Is the pink and tender Hawthorn and Tremella Soup tempted to you? Let me tell you that it tastes better after being chilled!
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