Taro Ball and White Fungus Soup

Name: Taro Ball and White Fungus Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 25g Dry white fungus; 100g Three-color taro balls; Some crystal sugar; Some Sugar Osmanthus

by soshaw

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

In the autumn dry season again, the nourishing food can be eaten. Although the bird's nest is good, the price is also very good. So I have to use Tremella to replace Ha, it is also very good from a dietary point of view, of course it is even better from an economic point of view~

Ingredients

Taro Ball and White Fungus Soup

1. Soak dry white fungus in advance

2. Remove impurities after foaming, wash off, break small pieces

3. Pour into the pot and simmer until soft and waxy

4. Add rock sugar to taste

5. Pour the three-color taro balls into the pot and cook

6. Drain the water after boiling the taro balls in ice water

7. Pour the sugar osmanthus into the cooked white fungus soup

8. Pour in taro balls

9. Open to eat~~~

Tips:
1. The taro balls are prepared in advance and frozen, or you can buy commercially available ones.\n2. Tremella is better cooked until it is soft and waxy. I usually use the rice cooker to cook it with the porridge function.\n3. You can add a little less rock sugar and sweet osmanthus Will be sweeter~~~