How to make corn, sweet potato and tremella soup

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  1.Ingredients prepared: sweet potatoes, white fungus, Crushed corn

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  2.900 grams of water

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  3.20 grams of rock sugar

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  4.First put the Tremella fungus into a bowl, add appropriate amount of water to soak it

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  5.Wash and peel the sweet potatoes

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  6.Cut into thick slices first

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  7. Then change the knife to dice, or you can cut into hob dices, as you like

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  8.It is better to soak the white fungus until it is transparent and milky white

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  9.Cut off the yellow roots of the white fungus

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  10.Cut into small florets and wash them

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  11.Pour the processed white fungus into the rice cooker

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  12.Pour in 900 grams of water and bring to a boil

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  13.At this time, add an appropriate amount of water to the chopped corn and wash it

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  14.After boiling, pour in the washed chopped corn, then cover and bring to a boil

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  15. Bring to a boil, open the lid and simmer until the white fungus is glued out and the corn is soft and rotten

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  16.Then add diced sweet potatoes respectively

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  17. Add rock sugar and cook for about 20 minutes.The sweet potatoes will become soft and the rock sugar will dissolve.Please be reminded to stir with a spoon during these 20 minutes to prevent sticking to the pan.

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  18.This very sunny and delicious "Corn, Sweet Potato and Tremella Soup" is completed