Banana Lily and Tremella Soup
Overview
Banana is one of my favorite fruits. Whether making cakes or drinks, I like bananas wherever they are. Because it can relieve depression, Europeans call it a happy fruit. Banana pulp has high nutritional value. Each 100 grams of pulp contains 20 grams of carbohydrates, 1.2 grams of protein, and 0.6 grams of fat. In addition, it also contains a variety of trace elements and vitamins. Among them, vitamin A can promote growth, enhance resistance to diseases, and is necessary to maintain normal fertility and vision; thiamine can resist beriberi, promote appetite, aid digestion, and protect the nervous system; riboflavin can promote normal growth and development of the human body. In addition to stabilizing serotonin and melatonin, bananas also contain magnesium, which can relax muscles. Friends who often work under high pressure can eat more. Since bananas are well digested and absorbed, everyone from children to the elderly can eat them safely and provide balanced nutrition. Therefore, bananas are the most suitable breakfast food. It is a good choice for those who want to lose weight. Today I boiled a pot of sugar water with banana, lily and tremella. When the weather is dry in autumn, eating some lilies that soothe the mind, moisten the lungs and clear away heat, and tremella that nourish yin, clear away heat and moisturize dryness can prevent some diseases in autumn and winter.
Tags
Ingredients
Steps
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Soak the dried white fungus in water for two hours in advance, then wash and tear it into small pieces.
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Put the washed and shredded white fungus into a pot, add appropriate amount of water and cook.
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Break the fresh lilies into pieces one by one, wash them in water and set aside.
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Peel the banana and cut into small slices. Set aside.
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Clean the wolfberry and set aside.
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After the white fungus is cooked until soft and glutinous, add lily, white fungus, and wolfberry and boil.
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Add appropriate amount of rock sugar and cook for ten minutes and then turn off the heat.
