Lily White Fungus Soup
1.
Prepare the ingredients. When I make it today, my family will come to eat with relatives, so I make more. The amount of ingredients can be adjusted according to the number of people in the family.
2.
Pour pure water into the pot and bring it to a boil. When boiling the water, prepare the white fungus and tear it into small pieces
3.
Put it in the basin and rinse
4.
Add a small amount of salt to the pear to wash the epidermis, or you can peel it directly, cut into small pieces
5.
The water opens into the washed white fungus
6.
Add pears, red dates, boil and turn to low heat to simmer
7.
Wash the wolfberry, soak the lily softly and set aside
8.
Use a spoon to stir a few times in the middle
9.
Taste the pears for about an hour to soften, and the soup becomes thick, add wolfberry, lily, rock sugar, and simmer for about 20 minutes.
10.
It can be eaten without being hot.
Tips:
The amount of ingredients is relatively large. If there are few people in the family, you can adjust the amount.\nIf there is no fresh white fungus, dry white fungus needs to be soaked in cold water in advance.\nThe amount of rock sugar is adjusted according to your own taste
Buy on JD
Buy on Amazon
