Rose Tremella Soup

Rose Tremella Soup

1. Wash the white fungus with blisters. Tremella has different qualities due to the difference in origin and variety. The taste is crispy and crunchy, suitable for cold dishes, and very refreshing. If it is a soup and porridge, choose a softer one. After cooking, it will be softer and the soup and porridge will be thicker.

2. The roses are brewed in boiling water for a long time. I'm talking about roses that can be eaten or used for making tea, not the roses in the flower shop.

3. Scoop out the roses.

4. Tear the soaked white fungus into small flowers, put them in the rose soaked water, and add a few rock sugar.

5. Put it in the rice cooker and start the porridge cooking program.

6. Add some roses after the program is over.

7. Just put it out of the pot and put it in a bowl.