Longan, Red Date and Tremella Soup
1.
Prepare the required ingredients, soak the white fungus in cold water for one to two hours to soften, and the time for soaking lily and red dates can be shorter, about half an hour.
2.
Tear the soaked white fungus into small flowers, remove the yellow roots, put them in a casserole, and bring to a boil over high heat. The heat preservation effect of the casserole is good, which is conducive to the precipitation of gum during the cooking process of Tremella. I personally think that the taste is better than that of a metal pot.
3.
When the high heat is boiled, turn to a low heat and simmer slowly. Add the white fungus and lily.
4.
Simmer on low heat for 60 to 80 minutes, scoop a spoonful and you can feel the stickiness after the gum has been deposited.
5.
Peel the longan and put it in the pot with the wolfberry and rock sugar. Simmer for another ten minutes to turn off the heat. Cover and simmer for a while.
6.
A bowl of nourishing and delicious white fungus and red jujube soup is stewed. The soup color is very attractive.
Tips:
The ingredients are put in the pot three times, and the white fungus will not be glued until it is boiled for a while, so pot under cold water. Red dates will crack if cooked for too long, and lily will become sour if cooked for a long time. Longan and wolfberry should not be cooked for a long time.
