Tremella Lily and Snow Pear Soup

Name: Tremella Lily and Snow Pear Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 25g Tremella; 5g Lily (dry); 1 piece Sydney; 50g crystal sugar; 5g Wolfberry

by Simple 7700

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Autumn has already begun, it is the season of autumn dryness. The autumn tigers in Guangdong are very powerful. The weather is dry, so you should drink more soup that nourishes the yin and nourishes the lungs.
I made this white fungus, lily and snow pear soup today, and the iced effect is better.

Ingredients

Tremella Lily and Snow Pear Soup

1. The white fungus was soaked in advance, washed and torn into small pieces. The lily was also soaked in advance. I forgot to take pictures.

2. Put the amount of water in the pot and try to use a little more water. Put the soaked white fungus and lily in a pressure cooker and cook for about 1 hour.

3. When the pressure cooker is decompressed, prepare to peel the snow and cut into cubes.

4. Put the pears in a pressure cooker and cook for about 10 minutes.

5. Add rock sugar and wait for it to melt before serving.

6. Sprinkle a few grains of wolfberry soaked in cool white, it is very beautiful and delicious.

Tips:
The material of the white fungus is different, and the cooking time is also different. Some are easy to be gelatinous and soft. My kind of cooking takes about an hour to be soft and waxy, and it will not be crispy when bitten.
Tremella soup is better when iced.