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Exclusive Tremella and Lotus Seed Soup
A classic sweet dessert soup of soaked white fungus and lotus seeds pressure-cooked with red dates and rock sugar into a thick, silky, gelatinous texture.
Instructions
- 1

Take the white fungus
- 2

soak and rehydrate
- 3

Wash the soaked white fungus
- 4

Place the kneaded dough on the cutting board
- 5

finely chopped
- 6

Add clean water to the electric pressure cooker
- 7

Pick lotus seeds
- 8

Rinse clean and put into the silver fungus
- 9

Take the jujubes and wash them clean
- 10

Put the washed jujubes into the pot
- 11

Add rock sugar
- 12

Select tendon section
- 13

Cooked lotus seed and white fungus soup.
- 14

Plate the dish.
- 15

Finished product.
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Ingredients
Main Ingredients
- Tremella4 piece
- Lotus seed2 handful
- jujube1 handful
- Clear water1000 g
Seasonings
- rock sugar80 g