Sydney White Fungus Stewed with Rock Sugar

Name: Sydney White Fungus Stewed with Rock Sugar
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 (choose Yali for the best effect) Sydney; 1 Tremella; 3 pieces crystal sugar

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4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This sugar water can be drunk all year round and has the effects of clearing the heart, nourishing the lungs, and nourishing the skin. The crystal sugar is refreshing, the Sydney is fragrant, the white fungus is smooth, and the cheeks will remain fragrant after eating. In this way, the white fungus will not be cooked too badly and will not be sticky. Adding berries may look better, but if the berries are sour, it will destroy the sweetness of the whole soup, so I think it’s better not to overdo it.”

Ingredients

2 (choose Yali for the best effect) Sydney
1 Tremella
3 pieces Crystal Sugar

Sydney White Fungus Stewed with Rock Sugar

1. Tremella should be soaked for more than an hour

Sydney White Fungus Stewed with Rock Sugar recipe

2. The rock candy is packed in a fresh-keeping bag and smashed with the back of a knife

3. Put the white fungus and rock sugar into the bowl, put the water that immersed the white fungus, put the steaming rack and the bowl in the pot, and pour as much water as possible (as long as it does not splash into the bowl when it is boiling, avoid adding water in the middle)

4. Cover and cook on high heat for 20 minutes

5. Peel and core Sydney pears and cut into pieces

6. Put the white fungus and cover on medium heat and cook for 20 minutes, turn off the heat, do not remove the lid, use the remaining temperature to simmer for 20 minutes