Tremella soup
Overview
My mother has bad teeth and can't eat sour or hard food at all, so she stewed this soft, glutinous and sweet white fungus soup, hoping to make it for her when she gets home.
Tags
Ingredients
Steps
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Soak the white fungus and lily for ten minutes to soften, then wash and cut off the yellow stems at the root of the white fungus.
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Soak the Tremella lily in pure water for two hours, then chop the Tremella into small pieces (the more chopped, the better, the higher the glue yield).
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Put the Tremella lily, lotus seeds and peanuts into the electric pressure cooker, add purified water and simmer for 40 minutes, then add the red dates, wolfberry and rock sugar and cook for five minutes.
