Yellow peach and white fungus soup

Yellow peach and white fungus soup

Overview

I have been very diligent recently and can basically eat my own breakfast four days a week, so it is also a headache. At least it is different. If I eat white toast every day, everyone will hate it. I prepared jam rolls as the staple food, and then made a reservation for a pot of white fungus soup. Soak the white fungus in advance, put it into the rice cooker together with the washed red dates and rock sugar before going to bed, pour in water, set the time, and forget it. In the morning, just put some yellow peach fruit sugar and season it. It is simple and delicious. And I found that the white fungus soup I made in advance was simmered on slow fire for 2 hours, so it was extremely sticky and the glue came out.

Tags

Ingredients

Steps

  1. Prepare the required ingredients

    Yellow peach and white fungus soup step 1

  2. Wash and soak your Tremella fungus in advance

    Yellow peach and white fungus soup step 2

  3. Add white fungus, red dates, rock sugar and appropriate amount of water to the rice cooker at one time

    Yellow peach and white fungus soup step 3

  4. I made an appointment to cook it in the evening. When I woke up in the morning, the white fungus soup was ready

    Yellow peach and white fungus soup step 4

  5. Open the canned yellow peach and cut the pulp into small cubes

    Yellow peach and white fungus soup step 5

  6. Add to the white fungus soup and simmer for 5 minutes

    Yellow peach and white fungus soup step 6

  7. Add sugar to adjust to your favorite taste

    Yellow peach and white fungus soup step 7

  8. Eat it while it's hot and it will feel good to your stomach. Chill it in the refrigerator before eating it and it will taste better

    Yellow peach and white fungus soup step 8