How to make rock sugar, snow pear and white fungus

How to make rock sugar, snow pear and white fungus

Rock sugar, snow pear and white fungus is a very good tonic food. Now let’s learn how to make rock sugar, snow pear and white fungus. It has very good beauty benefits.

How to make rock sugar, snow pear and white fungus

1. Effects of Rock Sugar, Snow Pear and Tremella Rock Sugar, Snow Pear and Tremella have a good effect of nourishing yin and moistening the lungs, can promote fluid production and relieve coughs. Eating Rock Sugar, Snow Pear and Tremella regularly can replenish qi and blood. At the same time, Rock Sugar, Snow Pear and Tremella can clear the heart and moisten the lungs, and have a good effect of moisturizing the skin. At the same time, Rock Sugar, Snow Pear and Tremella also have a good effect of moisturizing the lungs and nourishing the skin, and have the effect of promoting fluid production and moisturizing the intestines. Rock Sugar, Snow Pear and Tremella can reduce fire and clear the heart, and can also strengthen the body. If you can drink a bowl of Rock Sugar, Snow Pear and Tremella every morning and evening, you can moisturize your skin. It is a good beauty drink.

2. How to make stewed white fungus with rock sugar and snow pear. Ingredients for rock sugar, snow pear and white fungus: 15g dried white fungus, a snow pear, appropriate amount of wolfberry, and 80g of rock sugar.

3. How to make rock sugar, snow pear and white fungus: First prepare the ingredients, but the white fungus should be soaked in advance and then torn into small pieces. Then cut the snow pear into pieces, put the white fungus into the casserole first, then add appropriate amount of cold water, boil over high heat, then simmer over low heat for half an hour, and then add rock sugar.

Stew for 10 minutes until the sugar is dissolved. Then add the pear and stew for 15 minutes, then add the wolfberry and stew for another 5 minutes before turning off the heat. A pot of nutritious rock sugar pear and white fungus is ready.

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