Tremella, Snow Pear and Lotus Seed Soup

Overview

Tremella is rich in natural colloids, and with its nourishing effect, long-term use can moisturize the skin and remove chloasma and freckles on the face. Sticky white fungus soup has always been my family's go-to sweet soup. Adding soft and waxy lotus seeds and sweet snow pear is a good choice.

Tags

• drinks
• cantonese cuisine
• children
• autumn recipes
• banquet dishes
• clear water
• lily
• red dates
• rock sugar
• sydney
• tremella
• wolfberry
• lotus seeds

Ingredients

Steps

1. 1 The preparation materials are as shown in the picture. Soak the white fungus in water overnight in advance, remove the yellow hard stem at the root, and tear off small florets for later use.

   

2. 2 Wash the red dates, lotus seeds and wolfberry and set aside; soak the lily in water. (I use lotus seeds with cores removed and do not need to be soaked in advance. Otherwise, the lotus seeds need to be soaked until soft and the lotus cores are removed. The lotus cores are bitter, but drinking them as tea can clear the fire.)

   

3. 3 Wash the pears, core, peel and cut into cubes. Set aside. (Prepare it later, as Sydney pears are prone to oxidation and discoloration if too early.)

   

4. 4 Put the white fungus into a casserole, add enough water at one time, boil the water and simmer for 3 hours on low heat. (The time can be adjusted by yourself, because I like to drink sticky white fungus soup, so the simmering time is longer each time.)

   

5. 5 Add red dates, lotus seeds, wolfberry, lily and snow pear to the pot, bring to a boil again and simmer for 40 minutes. Finally, add rock sugar and turn off the heat.