Rose Tremella and Lotus Seed Soup
by Singing paper iris
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Soak the dry white fungus for ten minutes, clean it, and tear it into small flowers. The smaller the better, the glue is easy to come out.
2. Pour boiling water (I used a glass square bowl to fill the white fungus, which happened to be one bowl, and when I poured water, I measured three bowls of water with a glass square bowl)
3. Pour in peanuts, cook for half an hour, pour in white fungus and lotus seeds, cook for two hours (my small rice cooker is 400w, for reference)
4. Put in rock sugar, change the temperature after 10 minutes
5. Sheng Tremella lotus seed soup, crush the roses, sprinkle a layer, and eat.
