Horse Hoof Longan White Fungus Soup

Name: Horse Hoof Longan White Fungus Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 150g Horse hoof; 50g dried longan; 50g Tremella; to taste rock sugar; to taste Lotus root powder

A sweet rice-cooker soup of white fungus, dried longan, and crisp water chestnut simmered with rock sugar into a soothing, gelatinous dessert broth.

0 minNewMedium Soups Pot-cook Sweet

Instructions

1
Soak the white fungus in cold water.
2
Clean the dried longan and soak it in cold water.
3
Clean the horse hooves.
4
Put the soaked dried longans along with the water used for soaking into the rice cooker.
5
Tear the soaked white fungus into small pieces and put them into the rice cooker.
6
Add an appropriate amount of water to the rice cooker, cover it with the lid, and turn it on to cook.
7
Remove the hoof skin.
8
After a few minutes, add the cut water chestnuts to the rice cooker to cook together.
9
After a few minutes, continue to simmer after adding rock sugar.
10
Mix lotus root powder with an appropriate amount of water to make a paste.
11
Mash the lotus root and put it into the rice cooker to stir.
12
Once the ingredients are cooked and the soup is thick, turn off the heat and serve to enjoy.