Stewed Lily with Double Snow

Overview

I have been particularly fond of lilies recently. I enjoy eating them in various ways, including stir-frying, boiling, and stewing! Sydney has the effect of moistening the lungs, clearing dryness, relieving cough and reducing phlegm. When combined with lily and snow fungus, it can also nourish the skin!

Tags

• soup
• home cooking
• lily
• rock sugar
• sydney
• wolfberry
• snow fungus

Ingredients

Steps

1. 1 Prepare materials. Wash the lily and set aside, peel and dice the pear, soak the snow fungus in advance and tear it into small pieces, and soak the wolfberry half an hour in advance.

   

2. 2 Add 500g of water into the pot, add Sydney and bring to a boil over high heat. (An ordinary bowl holds about 200g of water. You can control the amount of water according to your own situation)

   

3. 3 Bring to a boil over high heat, then simmer over low heat for about 15 minutes, add snow fungus, bring to a boil over high heat and continue to simmer over low heat for 10 minutes.

   

4. 4 Add wolfberry.

   

5. 5 Add rock sugar.

   

6. 6 Lily can be added at the same time.

   

7. 7 After adding the lily, bring to a boil over high heat, then simmer over low heat for about 8 minutes. (Be careful not to cook it for too long, as long as the lilies are cooked through, because lilies can easily become rotten)