[sichuan] Loquat, Sydney, White Fungus Soup

Name: [sichuan] Loquat, Sydney, White Fungus Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Loquat; 1 piece Sydney; 5g Tremella; 10g Wolfberry; 1 piece crystal sugar; Some water

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This loquat came too early, too early to make people uncomfortable, too early to eat it. However, it would be a pity if it was broken. It happened that the pears were left for too long, and there happened to be white fungus, so I simply boiled them into a pot of syrup to moisturize the whole winter.
The loquat and wolfberry are left behind, because the color of the loquat will be ugly after cooking for a long time. The wolfberry is light and tasteless when cooked for a long time, and the food is dull and boring.
The golden loquat and the bright red wolfberry are embellished in the innocent Sydney white fungus soup, which looks beautiful. . . . "

Ingredients

4 Loquat
1 piece Sydney
5g Tremella
10g Wolfberry
1 piece Crystal Sugar

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Some Water

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[sichuan] Loquat, Sydney, White Fungus Soup

1. Ingredients: 4 loquats, 1 Sydney, 5 grams of white fungus, 10 grams of wolfberry, 1 piece of rock sugar, water

2. Soak the white fungus with water and wash it off.

3. Wash pears, peel and core, and cut into pieces.

4. Put the pears, white fungus, rock sugar, and water into the stewing pot,

5. Stew in water for about 2 hours at low temperature.

6. The white fungus is soft and rotten.

7. Wash the loquat, remove the skin and core, and cut into pieces.

8. Put it into the stew pot with the wolfberry and continue to simmer for about 15-30 minutes.

9. Turn off the heat and uncover.

10. Serve and eat.

Tips:
The loquat can keep its beautiful color after putting it.
The amount of rock sugar can be adjusted according to your preferences.
It can also be cooked directly on the stove with ordinary pots and pans.