Fresh white fungus and lily soup

Overview

I bought a few fresh white fungus flowers a few days ago and used them to make sweet soup. It is very sticky and glutinous, thicker than the stewed soup with dry white fungus. It is very delicious, and the stew time is enough for one hour. I just ran out of red dates and lotus seeds at home, so I only added lily, longan and wolfberry.

Tags

• soups
• home cooking
• breakfast
• dinner
• dried longan
• dried wolfberry
• fresh white fungus
• rock sugar
• dried lily

Ingredients

Steps

1. 1 Grab a handful of dried lilies and soak them for more than an hour.

   

2. 2 Cut off the fungus legs from fresh white fungus, tear it into small pieces, wash it and dry it in water.

   

3. 3 Peel the dried longan.

   

4. 4 Wash the soaked lilies and put them into the rice cooker together with the dried white fungus and longan.

   

5. 5 Wash the wolfberries and set aside. Add 1.2-2 times the amount of water. Cook for 1 hour.

   

6. 6 Wash the wolfberries and set aside.

   

7. 7 For the last 10 minutes, add the wolfberry.

   

8. 8 Add rock sugar. Cook for a final 10 minutes.