【Sichuan】Loquat, Snow Pear and Tremella Soup
Overview
This loquat came too early, too early for people to get used to, and too early to have much desire to eat it. However, it would be a pity to let them go bad. It happened that the pears had been put away for too long, and there happened to be white fungus, so I simply boiled them into a pot of sugar water to moisten them all winter. Loquat and wolfberry are placed last, because the color of loquat will be ugly if cooked for a long time. However, if wolfberry is cooked for a long time, it will be light in color and tasteless, making it boring to eat. Golden loquats and bright red wolfberries are dotted in the pure snow pear and white fungus soup, which is beautiful. . . .
Tags
Ingredients
Steps
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Ingredients: 4 loquats, 1 snow pear, 5 grams of white fungus, 10 grams of wolfberry, 1 piece of rock sugar, appropriate amount of water
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Soak the Tremella fungus in water and wash it.
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Wash the pears, peel and core them, and cut into pieces.
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Put pears, white fungus, rock sugar and water into a stew pot,
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Set to low temperature and simmer over water for about 2 hours.
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Tremella is soft and rotten.
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Wash the loquat, peel and core it, and cut into pieces.
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Put it into the stew pot together with the wolfberries and continue to stew for about 15-30 minutes.
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Turn off the heat and uncover.
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Serve.
