Pineapple and Tremella Soup

by Dragon Baby Chen Nuo (Chen Xiaoying)

4.9 (1)

Favorite

4

Difficulty

Easy

Time

2h

Serving

5

Pineapple and Tremella Soup is an after-dinner dessert on banquets in Guangdong and Guangxi, which means life is sweet and sweet. Not long ago, the child of my best friend drank it once on a full moon, and the taste was delicious. I heard from my friends that casserole desserts can preserve the original flavor of the ingredients to the utmost extent. Hurry up to make them during the pineapple season, and share them now. I wish everyone sweet, healthy and happy!

Ingredients

60g Pineapple
160g Sweet Wine
8g Dry White Fungus
60g Crystal Sugar

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20g Corn Starch
Some Wolfberry
1000g Soup Water

Pineapple and Tremella Soup

1. Soak dry white fungus in water for 2 hours, a little white fungus is enough

2. White fungus torn into small flowers

3. Pineapple cut into small cubes

4. Prepare the amount of all ingredients

5. Corn starch with 40 grams of water to thicken for later use

6. Add about 1L of cold water to the casserole and add the white fungus

7. Cover the casserole and cook for 1 hour on medium heat

8. Add diced pineapple to the white fungus soup

9. Add wolfberry

10. Add rock sugar and stir

11. Add the sweet wine and mix it up (I bought a relatively dry sweet wine)

12. Add the thickened cornstarch liquid

13. Continue to simmer for 10 minutes and you can start eating

14. Pineapple Tremella Soup is delicious, I accidentally drank 2 bowls

Tips:
1. If there is no casserole, you can use a regular rice cooker
2. Corn starch thickening is the finishing touch to this dessert, essential

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