Sweet Soup to Calm Your Mind and Sleep-----lily, White Fungus and Snow Pear Soup
1.
Soak the white fungus one night in advance.
2.
Soak the dried lily for about 1 hour.
3.
Soak the white fungus to remove the yellow pedicle, and then tear it into small pieces by hand.
4.
Put the white fungus and lily in the pot.
5.
Add appropriate amount of water, bring to a boil on high fire, and simmer slowly on low fire.
6.
After simmering for about 1 and a half hours, add the sliced pear and continue to simmer until the pear becomes soft and the white fungus is sticky.
7.
Soak the wolfberry in clear water.
8.
Add appropriate amount of rock sugar and wolfberry, simmer until the rock sugar melts.
9.
Both hot and cold taste good.
Tips:
Ingredients: Tremella, dried lily, Sydney, rock sugar, wolfberry
1. Dried lily can be soaked with white fungus one night in advance. I didn't soak because I forgot.
2. Fresh lily is fresh, sweet and crisp, and retains the original taste of lily, suitable for cooking. It is usually combined with ginkgo, lotus root slices, carrot slices, fungus, and celery to make refreshing ingredients. Fry the ingredients on top with water, drain them, and then stir-fry in a frying pan (the temperature should be low), add appropriate salt and sugar, thicken it, and get out of the pan. (It must be thickened, otherwise it will be too dry).
Dried lily has lost its original sweetness and crisp taste. It is only suitable for syrup and stew. In addition, there will be sulfur bleaching during the processing of dried lily, so it must be soaked for a longer time, otherwise it will have a sour taste.
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