1. Ingredients: 1 white fungus, 1 Sydney pear, half a cantaloupe, the right amount, a little rock sugar, and a right amount of fresh mint leaves.
2. Tremella bubble hair.
3. The lily is soaked beforehand.
4. Take a cantaloupe and wash the skin, cross the abdomen with a continuous cutting knife and cut it all the way to the flesh of the cantaloupe.
5. Cut it down a week, break it in half, and scoop out the inner flesh and seeds with a spoon.
6. Then use a spoon to dig out the inner flesh of the honeydew melon to make a honeydew cup, and leave a part of the flesh in the cup.
7. Peel the Sydney pear.
8. Diced Sydney pear.
9. Cut the white fungus into small flowers from the roots.
10. Fill the honeydew cup with white fungus, Sydney, and lily.
11. Put a few pieces of rock sugar (the cantaloupe is very sweet, I don't put it too much), and then pour in half a bowl of water.
12. Add a bowl of clean water to the rice cooker, and put a small steaming grid at the bottom.
13. Put the honeydew cup on the plate and put it on the steaming grid in the rice cooker.
14. Close the lid, turn on the power, select the steaming function, and the soup function is also available.
15. When it's time to keep warm for another 10 minutes, unplug the power and steam the papaya cup.
16. Take out the papaya cup and put in a few mint leaves, and put it in the refrigerator to make it more refreshing.
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