Lily, Tremella and Lotus Seed Soup

Overview

This soup is easy to make and can be eaten as an afternoon snack every day. Both absorbing and nourishing.

Prepare all ingredients.
Remove the lily roots and break into pieces, wash and set aside. (If using dried lilies, soak them in warm water)
Soak lotus seeds in warm water until soft.
Soak the white fungus in warm water until soft, remove the stem and tear into small pieces.
Wash the wolfberries with cold water and set aside.
Add appropriate amount of cold water to the white fungus and lotus seeds, bring to a boil over high heat and then simmer over low heat for about 30 minutes.
Add lilies and cook for 8 minutes.
Finally, add an appropriate amount of rock sugar and wolfberry and cook for a while.