Papaya, Lily and Tremella Soup

Overview

Spring is here, and it’s windy and dry in the north, making people prone to getting angry. Use a few simple ingredients to prepare a bowl of sweet soup for your family that can relieve inflammation and moisturize dryness! Full of love!

Tags

• soups
• soup
• maternity
• afternoon tea
• autumn recipes
• lily
• papaya
• rock sugar
• tremella
• wolfberry

Ingredients

Steps

1. 1 Soak white fungus, dried lily, and wolfberry in warm water. Because there are no fresh lilies at home, I used dried lilies instead. Fresh lilies are better. .

   

2. 2 Prepare half of fresh papaya

   

3. 3 Prepare appropriate amount of rock sugar

   

4. 4 After soaking the white fungus, remove the roots, wash away impurities, and tear into small florets

   

5. 5 Put the white fungus into a casserole and add an appropriate amount of water. It is best to add enough water at one time. Bring to a boil over high heat, then turn to low and simmer for one and a half to two hours until the soup becomes smooth and thick.

   

6. 6 While the white fungus is stewing, remove the seeds and peel the papaya, cut it into small pieces and set aside

   

7. 7 When the white fungus is stewed, add the papaya and continue to simmer for 5-10 minutes. Because my papaya is hard, I simmered it for 10 minutes. You can adjust the rawness of your ingredients according to your preferences!

   

8. 8 Add soaked lilies and simmer for 5 minutes.

   

9. 9 Add rock sugar and wolfberry and simmer for 5 minutes.

   

10. 10 You're done! It is recommended to eat it hot in spring, which is less harmful to the stomach. It can be eaten chilled in summer!