Homemade Dessert: Tremella, Lotus Seed and Lily Soup

Homemade Dessert: Tremella, Lotus Seed and Lily Soup

1. Soak the white fungus in clean water for 1-2 hours. Tip: If you feel that the white fungus is not clean, you can wrap it with flour or other starch, leave it for about 10 minutes, and rinse it off with clean water!

2. After soaking, first tear apart the white fungus.

3. Cut the white fungus into small pieces with scissors. A smaller section has more sections, and the gum is easier to come out. This is very important.

4. Discard the roots.

5. Put it in a saucepan, add an appropriate amount of water, and adjust to a suitable position. Simmer the white fungus for about 2 and a half hours, and boil the water. Then add the lotus seeds and lily (don't put them together with the white fungus, or the lily lotus seeds will stew badly), simmer for about 1 hour, and then add rock sugar and goji berries. The taste will be more refreshing.

6. It will simmer for another 30 minutes to 1 hour or so. Seeing that the white fungus has gelled, the soup feels a bit sticky, and the color of the soup is also slightly yellowish. This is the gum and nutrition of the white fungus have been stewed out.

7. Began to eat! ! Ha ha. . . .

Tips:

1. If you think the white fungus is not clean, you can wrap it with flour or other starch, leave it for about 10 minutes, and rinse it off with water!
2. Cut the white fungus into small pieces with scissors. A smaller section has more sections, and the gel is easier to come out.
3. Stew the white fungus for about 2 hours first, (don’t put it down together, otherwise the lily lotus seeds will stew very badly. After simmering for about 1 hour, add rock sugar and goji berries. This will make the taste a little more delicate and fragrant. (The specific time is your own Master, it depends on the firepower of the saucepan!)