Rock Sugar Tremella Soup
1.
Soak the white fungus in advance, remove the stalk after the hair is soaked, and tear the white fungus into small pieces.
2.
I use a rice cooker, so I don’t need to watch it all the time. Add a proper amount of water to the rice cooker, put in the white fungus, and select the porridge button function.
3.
One hour later, add the jujube and cook for another hour. Add the rock sugar and wolfberry and simmer for a while. This way the gum of the white fungus is cooked out, the soup is thick, and it tastes better when stored in the refrigerator!
Tips:
When choosing Tremella, pay attention to the quality. Only a good Tremella can make a good Tremella soup.
