Purple Sweet Potato Golden Osmanthus White Fungus Snow Pear Soup

Name: Purple Sweet Potato Golden Osmanthus White Fungus Snow Pear Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g Purple Sweet Potato; 350g Sydney; 15g Tremella; 20g crystal sugar; Some water; a little Osmanthus Tea

by Shangshizhiwen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

After the fall, the white fungus stewed with Sydney is a common dessert at home. It is really effective. I don't have a cough all autumn and winter. Sometimes the lily is added to soothe the nerves, sometimes the lotus seeds are added to clean the heart, and they complement each other. The last time I made the purple sweet potato tart, I was simmering the white fungus and Sydney. Seeing that the purple sweet potato was done with a lot of the tart, I cut it into small pieces and added it to the white fungus and Sydney. When I tasted it, I found it tasted very good. The noble and charming purple has a unique charm, and when used as food, it will also add a little more charming flavor to the food. The sweetness of purple sweet potato, the softness of white fungus, the crispness of Sydney, the sweetness of rock sugar, and the golden sweet-scented osmanthus are sprinkled on the screen. There is really a dark fragrance floating on the picture, and the taste is very rich.

Ingredients

Purple Sweet Potato Golden Osmanthus White Fungus Snow Pear Soup

1. Soak the white fungus in warm water

2. Wash the purple sweet potato and remove the dirt with a fine brush

Purple Sweet Potato Golden Osmanthus White Fungus Snow Pear Soup recipe

3. Put it in a pressure cooker, the amount of water at the bottom of the pot can be added to the first knuckle of the index finger

4. Cover the pot, buckle the valve, turn to medium heat after the high heat boils, and steam for about 8 minutes until cooked. Open the lid after standing for 5 minutes