Stewed Snow Pear and Tremella Fungus with Rock Sugar

Overview

This sugar water can be drunk all year round. It has the effect of clearing the heart, moisturizing the lungs and nourishing the skin. The rock sugar is refreshing, the snow pear is fragrant, and the white fungus is smooth, leaving a fragrant aroma on the teeth and cheeks after eating. In this way, the white fungus will not be overcooked or sticky. Adding wolfberry may look better, but if the wolfberry is sour, it will destroy the sweetness of the entire soup, so I think it’s better to have less than too much

Tags

• dessert
• home cooking
• rock sugar
• sydney
• tremella

Ingredients

Steps

1. 1 Tremella needs to be soaked for more than an hour

   

2. 2 Pack the rock sugar in a plastic bag and smash it with the back of a knife

   

3. 3 Put the white fungus and rock sugar into a bowl, add the water to submerge the white fungus, put a steaming rack and a bowl in the pot, and pour as much water as possible (so that it will not splash into the bowl when boiling, avoid adding water midway)

   

4. 4 Cover and simmer over high heat for 20 minutes

   

5. 5 Peel, core and cut the pear into chunks

   

6. 6 Add the white fungus, cover and cook over medium heat for 20 minutes, turn off the heat, do not open the lid, and use the residual heat to simmer for 20 minutes

   

7. 7 The smooth but not greasy sugar water is ready