Ingredients
Fresh white fungus ( Half one ) | Lily ( 30g ) |
Mung Bean ( 30g ) | Rock sugar ( appropriate amount ) |
Wolfberry ( appropriate amount ) |
How to make mung bean lily and white fungus soup
1. Here is a beautiful picture, the white fungus is soft and sweet, very delicious!
2. Prepare ingredients.
3.Tear the white fungus into small florets and wash them.
4. Wash the mung beans and lilies, put them into the electric pressure cooker together with the white fungus, and add appropriate amount Clear water.
5. Press the porridge button.
6.After 40 minutes, the white fungus soup is cooked, add rock sugar, wolfberry, and stir until Rock sugar melts.
7.The white fungus soup is ready!
8. The white fungus is boiled and is full of collagen.
Tips
1.Fresh Tremella fuciformis is easier to cook than dried Tremella fuciformis.
2.Put the mung bean, lily and tremella soup in the refrigerator to make it taste more delicious!
3.Don’t cook too much at one time.It’s best to drink it in one day.
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