Lily white fungus soup is a nutritious and refreshing soup that is suitable for summer. Its main ingredients are lily and white fungus, both of which are rich in a variety of nutrients such as protein, carbohydrates, vitamins, etc. The following is an introduction to the correct way to make lily white fungus soup.
Ingredients Required: 30g dried white fungus.
Dried lily 30 grams.
10 red dates.
Rock sugar to taste.
Water 1500 ml.
Steps:1Soak the dried white fungus in water for 2 hours, wash off the impurities and tear it into small pieces for later use
2.Soak the dried lily in water for 30 minutes, wash off the impurities and set aside;
3.Wash the jujubes, remove the pits, and set aside;
4.Put the soaked white fungus, lily and red dates together in a casserole, and add 1500ml of water
5.After bringing to a boil on high heat, turn to low heat and cook for about 30 minutes until the soup thickens
6.Add an appropriate amount of rock sugar to taste according to personal taste.
Notes:1Tremella and lily need to be soaked in advance, otherwise it will affect the taste and cooking time;
2.Pay attention to the heat when cooking the soup, and do not burn or spill it;
3.If you prefer a sweeter taste, you can add more rock sugar;
4.Other ingredients such as goji berries, lotus seeds, etc., can be added according to personal preference.