Steamed Tremella Soup

Overview

A must-have for moisturizing and nourishing skin in spring and autumn! Tremella moistens the lungs, while lily and wolfberry nourish the liver. Delicious and not greasy.

Tags

• soup
• home cooking
• spring recipes
• autumn recipes
• winter recipes
• lily
• rock sugar
• tremella
• wolfberry

Ingredients

Steps

1. 1 Cut the white fungus into pieces. (The expansion rate is too high, so cut into pieces.)

   

2. 2 A small amount of white fungus is enough.

   

3. 3 Moderate amount of wolfberry.

   

4. 4 Just the right amount of lily.

   

5. 5 Pour boiling water in. Soak for five minutes. Rinse with boiling water three times. Fill the bowl with boiling water again.

   

6. 6 Serve. Lower heat and steam for 25 minutes. (The water vapor is dense and it feels a bit mushy when patted. This was before steaming.)

   

7. 7 When cooked, add a spoonful of rock sugar. (This is after steaming.) Simmer for a few minutes until the rock sugar melts, and you can eat it.

   

8. 8 Delicious. The wolfberry melts in your mouth, the lily is crispy, and the white fungus has the original flavor. Never get tired of eating.