Water chestnut and white fungus soup

Overview

Water chestnuts have a sweet and crisp taste and are rich in nutrients. They contain protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates. It can be eaten raw, used for cooking, made into starch, and used as traditional Chinese medicine. Water chestnuts also have the function of preventing acute infectious diseases. In spring, when measles and meningococcal meningitis are more likely to occur, water chestnuts are a good disease prevention food. Water chestnuts are cold food and have the good effect of clearing away heat and purging fire. It can not only clear away heat and promote fluid production, but also supplement nutrition. It is most suitable for patients with fever. It has the properties of cooling blood and detoxifying, diuretic, laxative and expectorant, eliminating food and distension! Water chestnuts and white fungus and wolfberry stewed together taste refreshing and sweet. It is a good dessert soup

Tags

• drinks
• cantonese cuisine
• old man
• afternoon tea
• autumn recipes
• old rock candy
• tremella
• water chestnut

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soak white fungus in water

   

3. 3 Peel water chestnuts

   

4. 4 Put white fungus into the pot and pour in appropriate amount of water

   

5. 5 Add water chestnuts, rock sugar and wolfberry

   

6. 6 Start stewing for one hour

   

7. 7 Finished product