Tremella and Horseshoe Sweet Soup
1.
Ingredients: water chestnuts, white fungus, rock sugar
2.
Soak the white fungus in advance, soak it well and tear it into small flowers, and remove the old roots.
3.
Remove the soaked white fungus and tear it into small flowers, put it in a rice cooker, and add some water. (There are three red dates on hand, just put them in. If there are red dates at home, put a few more, it’s delicious
4.
Start the soup and porridge key stew system.
5.
When cooking the white fungus, the horseshoes are peeled and cut into small pieces
6.
If you don't use it immediately, soak it in light brine for a few minutes to prevent oxidation and blackening.
7.
Halfway through the soup and porridge process, add the cut horseshoe and rock sugar, cover the lid and continue to simmer.
8.
The rice cooker soup and porridge program is over. It is soft and sweet, clear the heat and remove the fire. Let's cook a bowl for your family when you have time!
Tips:
1. Water chestnuts are aquatic vegetables, which are easily contaminated. It is recommended to eat them after they have been cooked.
2. Tremella can not be eaten overnight, it is best to eat it on the same day.
