Loquat, Sydney, Lily and Tremella Soup
1.
Prepare all kinds of ingredients.
2.
Soak the white fungus in clean water for 30 minutes, remove the roots, and tear them into small pieces. The lily was rinsed with water. Peel the Sydney pear and cut into small pieces. Peel and core the loquat, cut into pieces for later use.
3.
Pour the white fungus, lily and rock sugar into a small pot, add appropriate amount of water, and cook for about 30 minutes on medium heat to let the white fungus slightly gelatinize.
4.
Add the cut pear slices and cook for another 10 minutes to let the pear juice melt into the soup.
5.
When the pear cubes become translucent, add the loquat pulp and cook for 8 minutes on high heat. Collect the soup into 2 bowls and serve.
Tips:
1. About the storage of rock sugar: rock sugar is easy to absorb moisture, so it should be stored in a cool and ventilated place, sealed and stored. If you find chemical water or sticky hands on the surface, it is easy to breed bacteria, so it is best not to eat it.
2. Regarding the sweetness of rock sugar: Compared with white sugar, rock sugar has a low sweetness and is refreshing and not greasy. It can be added to tea and coffee for drinking, and it can also be used to make soup and make traditional dishes such as braised pork. Or use it as a baking ingredient.
3. Although the sweetness of rock sugar is not high, it is sugar after all and should not be consumed in excess, especially for people with diabetes and high blood sugar.
