Lily barley and white fungus soup

Overview

Wash hands and make soup. It seems that I haven't made any soup for a long time, until the arrival of this fresh lily. Suddenly it occurred to me that it seems that there are no new tricks in the daily pie. Tremella has been neglected again. Although we can see it every day, we are always too lazy to take care of it. But fresh lilies cannot be left out. Why not have lily and white fungus soup with barley, the same guy who was left out. The rice cooker's soup-making function is very good, but the dry food needs to be soaked in advance. Get up in the early morning, pour the soaked ingredients together with the lilies into the rice cooker, and use the soup function to cook for two hours, just in time for the later breakfast time. Two hours is not enough for the gelatin of Tremella fuciformis to dissolve, and Tremella fuciformis still maintains a slightly crisp taste. The barley and lilies are already soft and rotten, and fresh lilies are the most resistant to cooking. Although they appear to be in good shape, they turn into crumbs during the scooping and serving process. The more they are stirred, the more they disappear into nothingness. . . .

Tags

• soups
• home cooking
• soup
• women's day
• barley
• tremella
• fresh lily
• water

Ingredients

Steps

1. 1 Ingredients: 1 fresh lily, 50 grams of barley, 5 grams of white fungus, appropriate amount of water

   

2. 2 Wash the barley and soak it together with the white fungus.

   

3. 3 Break the lilies into petals and wash them.

   

4. 4 Pour the processed ingredients into the rice cooker pot and add appropriate amount of water.

   

5. 5 Close the lid, choose to cook soup, and set the time to 2 hours.

   

6. 6 Start.

   

7. 7 The soup is finished.

   

8. 8 Uncover,

   

9. 9 Pour out and add sugar according to your taste.