Chestnut, Lotus Seed and Tremella Soup
Overview
The white fungus is soft and glutinous, and the soup is thick, which moistens the lungs and removes dryness. It is a seasonal ingredient, perfect for nourishing in autumn.
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Ingredients
Steps
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Soak the white fungus in advance and wash it thoroughly.
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Wash chestnuts, lotus seeds, red dates, ginkgo, and wolfberry and set aside.
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Tear the white fungus into small pieces, put it into a pressure cooker, add water and cover the pressure relief valve and cook for 15 minutes.
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Open the lid, add other ingredients (put in the wolfberry last and cook for a few minutes), cook without covering the pressure relief valve for 20 minutes, and add an appropriate amount of rock sugar to taste.
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The white fungus is soft and waxy, and the soup is thick.
