Osmanthus, Red Dates, Tremella and Snow Pear Soup
Overview
This time, the white fungus and snow pear soup is added with thick red dates, sweet green raisins and golden dried osmanthus. The dried osmanthus gradually moistens and blooms under the warmth of the pear soup. The aroma is dense, as if you are already in the beautiful Jiangnan, standing under the fragrant osmanthus tree, and the aroma is full... On the New Year’s Eve dinner table, it would be really great to have such a sweet soup that is bright and fresh in color, intoxicating to smell, and so delicious to drink~~
Tags
Ingredients
Steps
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Soak the white fungus in warm water until it becomes hairy.
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Tear off the roots, then tear into small florets, and rinse several times with cold water.
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Put the white fungus into the pot, add appropriate amount of cold water and cover. Bring to a boil, then turn to low heat and simmer for about 45 minutes.
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Wash the pears, peel them and cut them into small pieces.
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Add to the pot and stir well.
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Add the red dates, cover and continue simmering for about 45 minutes.
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Wash the raisins and soak them in cold water until soft.
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Soak the wolfberries in cold water until soft.
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Drain the water from the raisins and wolfberries and put them into the pot. Turn off the heat.
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Add rock sugar.
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Add dried osmanthus.
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Leave to cool, stir well and serve.
