Rose Tremella Porridge
by Coco's Kitchen
Favorite
Difficulty
Easy
Time
2h
Serving
3
Rose Tremella Porridge
1. Soak the white fungus first, remove the stalk, and tear it into small pieces
2. Boil the white fungus, keep the white fungus tumbling in the pot, and let the attached impurities float out
3. After removing the aerosol, transfer it to an electric pressure cooker, and let it slowly cool down in the pan after 30 minutes of pressure cooking.
4. Put the cooked white fungus into the pot, add the rice, and boil it on high heat. After removing the scum, turn to a low heat and cook slowly until the rice grows bigger, but don’t boil the rice to bloom. Add rock sugar and slowly Boil, occasionally use a spoon to stir
5. After cooking, put the roses in, cover the pot, and simmer for a few minutes
