Lotus Leaf Tremella Osmanthus Soup
1.
First prepare the ingredients you need, wash the white fungus with soaking hair, and soak the lotus leaf in warm water to soften it.
2.
The white fungus must be finely chopped, except of course that you especially like to eat this. My family doesn't like the taste of white fungus. I shredded it. After a while, the white fungus gelled and melted in the soup. It was just sweet. The shredded white fungus is also relatively ripe.
3.
In summer, you can really cook the dessert of Tremella by yourself for at least an hour and a half. Let’s use the pressure cooker to help. This is not easy to cook. It should be placed in the soup stall for about 25 minutes.
4.
When using a pressure cooker, only put lily, white fungus and rock sugar. When it is out of the pot, I replaced it with an ordinary pot and put in dried osmanthus. It is recommended to use the ready-made osmanthus paste, which is not only sweet but also has a more delicate taste. Even if the dried osmanthus is boiled for a while, it will have astringent taste. Look, the white fungus has become gelatinous!
5.
At this time, put in large pieces of cut lotus leaves. You don’t need to cut the lotus leaves thinly, just cook for a while to let the fragrance and light green color of the lotus leaves enter the soup, and finally throw them away. Then add the wolfberry and simmer for 5-7 minutes.
6.
Is it time-saving than lotus leaf porridge if it is done successfully? Also sweeter? Because the pressure cooker is used, it saves a lot of time and effort. Now the desserts are still very hot, with little bubbles, put them in the refrigerator for a while, and drink them cold!
