White Fungus, Snow Pear and Lotus Seed Soup
1.
Prepare the materials as shown in the picture. Soak the white fungus in clear water overnight, remove the yellow hard pedicles from the roots, and tear off the small flowers for later use.
2.
Wash red dates, lotus seeds, and wolfberry for later use; soak in lily water. (I use the lotus seeds to remove the heart, so you don’t need to soak them in advance, otherwise you need to soak the lotus seeds to soften the lotus cores. The lotus cores are bitter but you can clear the fire by drinking tea.)
3.
Wash the Sydney pears, remove the pit, peel and cut into pieces. (Prepare later, Sydney is easy to oxidize and change color too early.)
4.
Put the white fungus in a casserole, add enough water at one time, boil it on a low fire for 3 hours after the water is boiled, (the time can be adjusted by yourself, because I like to drink the sticky white fungus soup, so the cooking time is longer each time.)
5.
Add red dates, lotus seeds, wolfberry, lily and Sydney to the pot, boil again and boil for 40 minutes, and finally put in rock sugar and turn off the heat.
