Wolfberry, Tremella and Snow Pear Clay Pot

Overview

Spring is dry and autumn is dry, no matter in the north or south, the spring temperature changes suddenly at any time. When the air is dry, white fungus is a good choice. I love making white fungus soup because I like the soft, glutinous texture, which seems to make the cells of the body plump up. But my husband doesn’t like very thick soup, so I didn’t cook it for very long this time

Tags

• porridge
• ice products
• pear
• rock sugar
• tremella
• wolfberry

Ingredients

Steps

1. 1 Foam the white fungus, remove the stems, wash and tear into small florets.

   

2. 2 Peel, wash and slice the pears.

   

3. 3 Add water to the casserole, then add white fungus and pears. After the fire comes to a boil, turn to low heat and simmer for 20 minutes. Remember to stir occasionally in the middle to prevent sticking to the pan.

   

4. 4 Add the wolfberry and mix well, stirring the anti-stick pan occasionally, for 10 minutes.

   

5. 5 Finally add rock sugar and stir until the sugar dissolves. After 3 minutes, turn off the heat and simmer for a while