Tremella, Sydney and Coix Seed Soup

Name: Tremella, Sydney and Coix Seed Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Fresh white fungus; 1 piece Sydney; 5g Wolfberry; 1 tablespoon crystal sugar; Some Shimizu

by Summer_Summer

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

In autumn and winter, the climate is dry, it is easy to dry lips and thirsty, dry skin, and often boil some moisturizing sugar water, which can greatly alleviate the dryness of the body. Tremella is a very good nourishing and nourishing lung. It is cooked with Sydney and barley to moisturize the lungs. It relieves cough, clears away heat and dampness, and can also beautify the skin. It is very suitable for autumn and winter dryness and health.

Ingredients

80g Fresh White Fungus
1 piece Sydney
5g Wolfberry
1 tablespoon Crystal Sugar
Some Shimizu

Tremella, Sydney and Coix Seed Soup

1. Prepare the ingredients.

Tremella, Sydney and Coix Seed Soup recipe

2. Peel the Sydney pear and cut into small pieces. Soak the coix seed 2 hours in advance.

3. Put the white fungus, snow pear cubes, and coix seed into the rice cooker, and add appropriate amount of water.

4. The rice cooker presses the porridge button. (Boil for about 1 hour)

5. After cooking, add rock sugar and wolfberry, and cook for 5 minutes before serving.

Tips:
Coix seed is hard to cook, so it can be soaked in advance.
It is best to add enough water at a time, adding water midway will affect the taste.
When the weather is hot, diced Sydney pears can easily turn black. Soak them in salt water for a few minutes.