1. Prepare the ingredients according to personal taste: wash the white fungus with warm water, wash and tear it into small pieces (I usually have a large white fungus enough for two people to eat two meals); the fresh and dried lily are almost the same, processed into petals and washed Set aside; wash medlar and set aside; boil ginkgo in a pot of boiling water for two minutes and remove for use; jujube (preferably Xinjiang Hetian jujube), wash and slice for use
2. Pour four times the water of the ingredients in the pot, put the Tremella fungus on high heat and turn to a low heat to boil slowly...Stir a few times in the middle to prevent the pot from sticking. After about half an hour, the Tremella will become soft and the soup will be a bit sticky. Add the lily at this time. , Jujube, rock sugar, and wolfberry continue to boil until the soup becomes viscous and gelatinous like adding starch, turn off the heat and finish.
3. At this time, the gelatinous substance of white fungus beauty is boiled out and absorbed the fragrance of jujube. The color is slightly yellow and crystal clear.
Tips:1. Polycrystalline rock sugar tastes better than single crystal
2. If you find that the white fungus has been boiled for a long time and is not sticky, you can add part of the hot water to continue cooking, sometimes the quality of white fungus may be different
