Stewed Sydney with Chrysanthemum and Tremella

Name: Stewed Sydney with Chrysanthemum and Tremella
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10s Hang Ju; 1 piece Sydney; Some Tremella; Some Wolfberry; Some crystal sugar

by Mo Yan catlam

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is a very moisturizing, sweet, and nourishing dessert that is also good for the eyes!
It is most suitable to eat in the autumn and winter seasons, to prevent dryness, and holding it in your hand, it is very satisfying and happy when you smell the sweetness!
Because the chrysanthemum is added, it is very fragrant, the white fungus is soft and waxy, and the Sydney is smooth. My sons over one year old are always rushing to eat! Haha, I did it several times later, it was really good!
It’s a serving size of 1-2 people, and the stew pot has a capacity of 0.5L."

Ingredients

10s Hang Ju
1 piece Sydney
Some Tremella
Some Wolfberry
Some Crystal Sugar

Stewed Sydney with Chrysanthemum and Tremella

1. Peel and core the Sydney pear, cut into cubes;

Stewed Sydney with Chrysanthemum and Tremella recipe

2. After soaking the white fungus, tear it into small flowers and drain for later use;

3. Wash the chrysanthemums and medlars with water and drain;

4. Put the above-prepared ingredients into the stewing pot;

5. Add a little rock sugar, and then pour about 80 to 90% full of boiling water;

6. According to the instructions of the electric stewing pot, add a proper amount of boiling water to the periphery, close the lid, and simmer in water for about 2 hours or more;