Pumpkin Cup with Honey Tremella

Pumpkin Cup with Honey Tremella

1. Soak the white fungus with water;

2. Wash off the impurities, tear them into small pieces, put in an appropriate amount of water, boil on high heat, and simmer slowly on low heat;

3. Cook until the white fungus is soft and the soup is thick;

4. When cooking the white fungus, prepare the pumpkin: cut 1 pumpkin from 1/4, dig out the pumpkin into a "stewed pot", and cut the other 1/4 pumpkin into small cubes;

5. Wash and cut the jujube, wash and set aside medlar;

6. Put part of the white fungus and the soup into the pumpkin cup, add red dates and a few pumpkin grains; put the other part of the white fungus into another container (I use a glass crisper), and add the red dates and the remaining pumpkin grains;

7. Put it in a boiling steamer, cover and steam for 10 minutes, until the pumpkin is ripe;

8. Take out the pumpkin cup, sprinkle with wolfberry berries while it is hot, cool it to the point where it can be eaten, and pour honey on it.

Tips:

1. You can use a pressure cooker to cook white fungus, but you must master the time. If the white fungus is over-simmered, it will be too soft and lose the taste of glutinous rice;



2. The honey should wait for the soup to cool before putting it, otherwise it is easy to lose nutrients;



3. When the jujube is cut open, the sweetness easily penetrates into the soup, making the taste more sweet and reducing the amount of honey;



4. If you don't use honey, you can use rock sugar, put it into a stew pot with pumpkin diced, etc. to steam.



5. The ingredients are as you like, lilies, lotus seeds, etc. are all possible, and you can also add your favorite fruits, etc.