Ingredients
Dried white fungus ( One ) | Ginkgo ( a handful ) |
fresh Lily ( A whole ) | Wolfberry ( A handful ) |
Yellow rock sugar ( Eighty grams ) | Purified water (appropriate amount) |
Recipe for Tremella Lily and Ginkgo Soup
1.Finished product picture
2.Ingredients list
3.Soak Tremella one day in advance
4.After soaking the white fungus, use scissors to remove the roots
5.Tear it into small pieces, as small as possible.The glue of the white fungus will precipitate from the edge
6. Blanch in boiling water to remove impurities
7.Add into the stew pot, add enough water, and simmer for one and a half hours (the colloid of Tremella fuciformis has a beautifying effect on the skin, and it needs to be stewed for a longer time to completely separate out.)
8.You can handle the ginkgo at this time, soak it in warm water for a while, and it is easy to remove the ginkgo.Inner skin
9.Rinse the fresh lilies away and separate them one by one
10.After one and a half hours, add ginkgo and yellow rock sugar and simmer for another 30 minutes
11.Put the tremella and ginkgo into the casserole, add the wolfberry and lily and cook over medium heat for 30 minutes p>
12.Remove the scum
13.Turn off the heat, cover and simmer for another thirty minutes
14.A health and beauty dessert is ready
15.Enjoy it
Tips
When making white fungus soup, I like to use sugar.If white fungus wants to be soft and waxy, it must be stewed in advance.If dried lilies are used, the lilies should also be soaked in advance, and the dried lilies and ginkgo should be added together.Do not cook wolfberry for too long as it will destroy the nutrition and taste.
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