Jujube Pumpkin Tremella Soup
1.
Put the white fungus soaked in cold water for one hour in advance and an appropriate amount of water into the rice cooker;
2.
Press the function key of "Cooking Congee";
3.
Put glutinous rice flour in a bowl and add an appropriate amount of honey;
4.
Harmonize into moderately soft and hard glutinous rice balls;
5.
Wash the red dates to remove the middle kernel;
6.
Stuff the glutinous rice dough into it;
7.
Peel the pumpkin and dig out small balls with a ball picker;
8.
At the same time, prepare other raw materials: pumpkin balls, glutinous rice and red dates, appropriate amount of rock sugar;
9.
When the white fungus soup reaches the 8th or 9th maturity, add the other three ingredients and continue to cook until it is done.
10.
In this summer, it tastes better after cooling and putting it in the refrigerator for one or two hours.