Hawthorn Pumpkin Tremella Soup
1.
Ingredients: 10 hawthorns, 200 grams of pumpkin, 20 grams of white fungus. Accessories: appropriate amount of rock sugar
2.
Soak the white fungus in clear water, preferably overnight in advance, which is better. Then tear the white fungus into blossoms, peel the pumpkin, remove the seeds, and cut into small diced pieces.
3.
Wash the hawthorn a few more times. It is best to soak it in light salt water for 10 minutes, and then remove the pit of the hawthorn. You can use a pen cap to twist it firmly from one end of the red fruit, and then pull it out. At the other end of the red fruit, use the same method to screw in the cap. This method is very convenient and can keep the red fruit intact.
4.
Add the hawthorn and diced pumpkin to the rice cooker pressure cooker
5.
Add water, not too much. Generally, it is enough to make the sweet soup 2 cm beyond the ingredients, so that the soup is rich and delicious, because the rice cooker does not lose water.
6.
Put on the lid of the rice cooker, plug in the power source, and start the "soup" mode; the rice cooker pressure cooker will have its own time
7.
When the time is up, you can add rock sugar and stir evenly, then cover and simmer for a few minutes until the rock sugar melts
8.
The hawthorn is soft, the pumpkin is soft and waxy, the white fungus is soft and delicious, and the soup is sweet. Drinking a bowl of this soup for breakfast in winter is so delicious, it nourishes the lungs and warms the stomach for digestion. You are not afraid of the cold when you go out.
Tips:
1. Soak white fungus. Use cold water to soak the hair, so that the quality is good, and no nutrition will be lost
2. Hawthorn and pumpkin are relatively well-ripe. Generally, use the soup function of a rice cooker.
