Tremella lily porridge

Overview

A beauty dessert, a must-have for beauties ^ _ ^

Prepare ingredients according to personal taste: Soak white fungus in warm water, wash and tear into small pieces (I usually use a large white fungus that is enough for two people to eat for two meals); fresh lily is almost the same as dried one, cut into pieces and wash and set aside; wash wolfberry and set aside; boil ginkgo in a pot of boiling water for two minutes, remove and set aside; jujube (preferably Xinjiang Hotan jujube) wash and slice into pieces;
Pour four times the amount of water into the pot, add Tremella fuciformis, bring to a boil over high heat, then lower the heat and simmer slowly... Stir a few times to prevent the pot from sticking. After about half an hour, the Tremella fuciformis will soften and the soup will be a little sticky. At this time, add lily, jujube, rock sugar, and wolfberry and continue to simmer. When the soup is thick and gelatinous like adding starch, turn off the heat and complete.
At this time, the colloid substance of white fungus beauty is boiled out and absorbed the fragrance of jujube. The color is slightly yellow and crystal clear.