Pineapple and Tremella Soup

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. The casserole dessert can retain the original flavor of the ingredients to the greatest extent. Turn off the fire and let it cool before serving.

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