Melon Lily Tremella Cup

Melon Lily Tremella Cup

1. Wash the lily after peeling it off, soak the white fungus in clean water before picking it, and wash the red dates

2. Add water to the pot, add the white fungus and red dates to a high heat and bring to a boil, then turn to a low heat and cook for 1 hour

3. Prepare half of the cantaloupe to remove the seeds and flesh during the white fungus cooking period

4. After scooping out the ball with a spoon

5. Then hollow out the melon, leave the bottom, and use a knife to carve out the lace for use

6. Add lily in an hour

7. Pour the melon balls and melon juice into a boil on high heat, then turn to medium heat and cook for 10 minutes until the lily is soft and waxy

8. Add honey to taste and turn off the heat

9. Just put the lily white fungus soup in it

Tips:

1. In addition to honey, other sugars can be used for flavoring, and rock sugar should be added in advance
2. I use fresh lily and cook for about 10 minutes.