Wolfberry Lily Soup

Wolfberry Lily Soup

1. Break the lily into small flowers, remove the yellow lily petals on the outside, and then peel off the lily petals to wash. If there is any yellowing inside, use a knife to peel off the yellow parts. After cleaning, soak in clean water for 10 minutes.

2. Rinse the wolfberry with clean water, no need to soak for a long time.

3. Put the cleaned lily into the rice cooker, and add the water that has not been lily. If you like soup, you can add more water.

4. After boiling, add rock sugar, cover and simmer over medium-low heat.

5. When the lily is transparent, add the rinsed wolfberry, mix well and then turn off the heat.

6. Sweet, soft, glutinous, moisturizing wolfberry lily soup.

Tips:

1. Fresh lilies should be large, even petals, thick, white or light yellow, without strange stains, and the scales should be thick and densely covered, and the roots should not be discolored.
2. Wrap the lily roots with paper if you have not finished eating the fresh lilies you bought, and store them in a low-temperature state.
3. There is no need to put too much wolfberry, like 500 grams of lily, 1 small handful is enough.