Peony Tremella and Lotus Seed Soup

Name: Peony Tremella and Lotus Seed Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Tremella; 15g Lotus seed; 5g peony flower; 40g crystal sugar; Some Longan; Some Sugar

by Weilan Weibo

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When the peony blossoms, the petals are scattered all over the ground. I picked up some fresh leaves suspended on the flower tree and took home. First, I made a white fungus and lotus seed soup to taste the aroma of the peony. Great, sweet and waxy white fungus soup, light floral fragrance, but the color looks a bit dark, in addition to the color of peony flowers, there is also the color of longan meat. Peony has the functions of nourishing blood and liver, dispelling stagnation and removing blood stasis, lowering blood pressure, and beautifying. Regular food has the effects of clearing lung heat, benefiting the spleen and stomach, nourishing yin, promoting body fluid, replenishing qi and blood circulation, nourishing the intestines and strengthening the heart, strengthening the brain, invigorating the kidney, and detoxification.

Ingredients

Peony Tremella and Lotus Seed Soup

1. Prepare the materials

Peony Tremella and Lotus Seed Soup recipe

2. Soak lotus seeds in boiling water for 2 hours

3. Tremella bubble hair picking and washing clean

4. The fresh peony flowers are washed and dried immediately after they are brought back, and sprinkled with sugar for pickling

5. Boil water in a casserole, add white fungus and lotus seeds and cook for about half an hour

6. Add peony flower leaves

7. Add longan meat and rock sugar

8. Simmer on low heat until the white fungus is soft and waxy

9. Out of the pot.

Tips:
1. Fresh lotus seeds do not need to be soaked in hot water. I use dried lotus seeds, which need to be soaked before being boiled.
2. Tremella is cooked until soft and waxy, and the soup is sticky.