Barley, Lily, Tremella and Pear Soup

Overview

Mix all the elements of autumn into this pot of soup. Wild white fungus is not easy to cook until it becomes soft and smooth, but I don’t mind it too much. Fresh lily is too easy to be boiled, so add it to the soup and simmer until it is cooked, so that it can maintain its complete shape. Pears give the soup a sweet taste, and the honey seems to be completely unnecessary, just a touch of sweetness.

Tags

• soups
• old man
• summer recipes
• lunch
• dinner
• barley
• honey
• pear
• wild small white fungus
• fresh lily

Ingredients

Steps

1. 1 Ingredients: 5 grams of wild white fungus, 50 grams of barley, 1 pear, 1 fresh lily, and appropriate amount of honey.

   

2. 2 Soak the white fungus in water and wash it off.

   

3. 3 Peel the pears and cut into small pieces.

   

4. 4 Wash barley.

   

5. 5 Put the three together into the rice cooker and add appropriate amount of water.

   

6. 6 Start the soup cooking function.

   

7. 7 While the soup is cooking, break the lily into petals, wash and set aside.

   

8. 8 The soup cooking is about to end,

   

9. 9 Uncover, add lily, cover and simmer for a few minutes.

   

10. 10 Remove from the pan and add honey to taste.

    

11. 11 Serve and eat.