Rock Sugar Sydney White Fungus and Water Chestnut Soup

Rock Sugar Sydney White Fungus and Water Chestnut Soup

1. Prepare the ingredients, rinse the fresh white fungus with clean water and soak it for about 2 hours, then tear the soaked white fungus into small pieces by hand. After washing the mud on the surface of the water chestnut, use a paring knife to peel off the purple skin on the surface;

2. Turn on the gas stove, pour about 1.5L of water into the soup pot, boil the water on a high heat first, wait for the water to boil, and add the white fungus prepared in advance. After the pot is boiled on high heat, cover the lid on a low heat and simmer slowly;

3. Use the free time of stewing white fungus to prepare pears: clean the Sydney pears, peel them, remove the pits, and cut into hob blocks;

4. When the white fungus is simmered to the sixth mature state, add Sydney, water chestnuts, and rock sugar to stew together. Stir frequently with a spoon during the stewing process to prevent the white fungus from getting stuck in the pan

5. Stew until the white fungus becomes viscous, turn off the heat when the Sydney pear and water chestnuts are well cooked, and add the wolfberry to serve.

Tips:

1. Before soaking the white fungus, use scissors to cut off the yellow roots at the bottom. If you don't remove the stewed soup, it will easily become sour. Fresh white fungus can be replaced with dried white fungus.
2. When the white fungus is simmered to six maturity, add Sydney and water chestnuts and simmer until the soup becomes viscous.
3. The stewed soup can be drunk directly, or it can be eaten after refrigerating in the refrigerator, the taste is better after refrigeration. In spring, eating raw and cold is more beneficial to your health. It is recommended to eat directly after stewing, and not to eat after refrigeration.