The day before yesterday I shared a millet porridge made with water chestnuts, and today I will share with you a rock sugar white fungus pear soup made with water chestnuts.Rock sugar Tremella Sydney Soup is a dessert that everyone loves to drink. The method is very simple, nutritious and delicious. It has the functions of beauty and nourishing, nourishing the lungs, relieving cough and reducing phlegm. It is suitable for adults and children to consume regularly.The climate in spring is relatively dry, and the firepower in the human body is relatively strong. It is easy to get angry if you do n’t pay attention. This season, you should eat more food that is clear of fire. Pears are cold foods. The effect of eating some pears properly can eliminate all diseases. In addition to being eaten raw, pears can also be cooked, for example: used to boil water, stew soup or steamed to eat. I recently bought fresh white fungus and water chestnuts, and paired it with Sydney to stew this little dessert for my family.
How to make rock sugar sydney tremella water chestnut soup
Prepare the ingredients, rinse the fresh white fungus with water and soak it for about 2 hours, then tear the soaked white fungus into small pieces by hand. Water chestnuts clean the mud on the surface and use a paring knife to cut off the purple skin on the surface;
Turn on the gas stove, pour about 1.5L of clean water into the soup pot, first boil the water, wait for the water to boil, add the prepared white fungus in advance, after the fire is boiled, change the cover to a small fire and simmer slowly;
Use the spare time of stewed white fungus to prepare pears: Sydney pears are cleaned, peeled and cored, and then cut into hob blocks;
While waiting for the white fungus to simmer to six mature states, add snow pear, water chestnuts, rock sugar and stew together. During the stewing process, stir frequently with a spoon to prevent the white fungus from paste pot;
Stew until the white fungus becomes sticky, turn off the fire when the pears and water chestnuts are fully cooked, and add wolfberry to eat out of the pot;