How to make lily, tremella and lotus seed soup Ingredients and steps for lily, tremella and lotus seed soup

Tremella is a kind of mushroom with high nutritional value, suitable for making various soups or stews. The most famous soup is made with Tremella and lily lotus seeds. Many people know how to make Lily Tremella Lotus Seed Soup, which is a good food therapy product for nourishing the body. However, in the process of making it, many people still encounter various problems. For example, the Tremella is not soft and glutinous, or the soup has a bitter taste in the end. So here is a detailed introduction to how to make Lily Tremella Lotus Seed Soup.

How to make lily, white fungus and lotus seed soup

1. Preparation of ingredients for lily, tremella and lotus seed soup

100 grams of Tremella, 100 grams of lotus seeds, appropriate amount of rock sugar, 10 grams of lily, and 20 grams of dates.

2. How to make lily, white fungus and lotus seed soup

Step 1: First soak the white fungus, lotus seeds, lily and red dates, then wash the wolfberries.

Step 2: Tear the soaked white fungus into small pieces for later use.

Step 3: Put the lotus seeds in a bowl and add water, then put them in a pot and steam them thoroughly.

Step 4: Put white fungus and lily into the pot, add water and bring to a boil, then turn to low heat and cook for another half an hour.

Step 5: After half an hour, you can add red dates and lotus seeds and cook all the ingredients for ten minutes.

Step 6: Add wolfberry and rock sugar until the rock sugar melts.

3. Tips for making lily, tremella and lotus seed soup First of all, some people feel that the lily, tremella and lotus seed soup tastes bitter. This is because the lotus seeds are not soaked and the bitterness is not removed, so it tastes very bitter. Another way is to add some ginkgo to increase the taste.