Make a delicious soup---Sweet Tremella, Longan and Coix Seed Soup

Overview

Eating more white fungus in spring can nourish yin and nourish the lungs. The white fungus in this soup is neutral in nature and has the functions of nourishing yin and lungs, nourishing the kidneys and strengthening the menstruation, moistening the lungs and relieving cough. It is especially suitable for those with dry skin and those prone to wrinkles. This dish is often eaten by people with physical weakness, cough and asthma. It also has a very good conditioning and nourishing effect. It is especially a very good tonic food for people with yin deficiency and fire exuberance, especially those who do not take supplements such as ginseng and deer antler. It is best not to freeze the already fermented Tremella in the refrigerator, as this will destroy its nutritional value. Tremella can clear away lung heat, especially people with external wind and cold should not eat it. Deteriorated Tremella must not be eaten to avoid the risk of poisoning.

Tags

• drinks
• home cooking
• autumn recipes
• longan
• peanuts
• rock sugar
• tremella
• wolfberry
• barley

Ingredients

Steps

1. 1 The first night, soak these three things, white fungus, barley, and peanuts, in warm water. (I soaked for more than 4 hours).

   

2. 2 Peel and wash the wolfberry and longan shells and set aside

   

3. 3 Add the soaked white fungus into the longan, add half a pot of water, use an electric pressure cooker and turn it to the soup button, and wait until the pot automatically boils the soup~ (If you use a pot to cook it, the white fungus soup will be ready in about 30 minutes. It’s more troublesome to stir the pot frequently, otherwise the pot will be sticky)

   

4. 4 Pour the cooked white fungus into a pot and add rock sugar or white sugar

   

5. 5 Pour in the pre-washed wolfberry (because wolfberry is easy to ripen, so put it in last) and simmer over high heat for 5 minutes, then you can eat~~

   

6. 6 It’s time to eat~~