Jade White Fungus Soup
1.
Pea pods shelled
2.
Peel the ginkgo and soak in clean water for 30 minutes (I use chilled ginkgo, just peel off the inner skin), wash the wolfberry
3.
The white fungus is soaked in advance and then broken into small flowers
4.
Bring water to a boil in the pot, pour the ginkgo and cook
5.
Then pour the white fungus and peas to cook
6.
Put all the peas and white fungus into the food processor, add the soup of the boiled beans and make a puree (not too much soup, it’s better to just submerge)
7.
Take out, add honey and condensed milk, stir well, pour into a bowl, and decorate the surface with ginkgo and wolfberry
Tips:
1. The taste can be sweet or salty, as you like.
2. Ginkgo has little poison and is not easy to eat more. Soaking in water can remove some bitterness.
3. You can also muddy all the peas and half of the white fungus, and sprinkle the other half of the white fungus on the surface when it is served, so that the embellishment is more beautiful.