Congee with white fungus and Lily(yin er bai he zhou )

Congee with white fungus and Lily

Introduction:

"It's a dessert for beauty. It's a must for beautiful women_  ^”

Production steps:

Step 1: prepare the ingredients according to personal taste: wash the tremella with warm water and tear it into small pieces (I usually have a large Tremella enough for two people to eat two dunha); make fresh and dry Lily and wash it into petals; wash wolfberry for use; boil Ginkgo biloba in boiling water for two minutes and take it out for use; wash and slice jujube (preferably Xinjiang Hotan jujube) for use;

Step 2: pour four times the ingredients of water into the pot, add tremella, bring to a boil over high heat, turn to low heat and simmer slowly Stir several times in the middle to prevent the paste pot. About half an hour later, tremella will soften and the soup will be a little sticky. At this time, add lily, jujube, rock sugar and medlar to continue to boil. When the soup is sticky, it will be gelatinous like adding starch. Turn off the heat and finish.

Step 3: at this time, the colloid of Tremella beauty is boiled out, and the fragrance of jujube is absorbed. The color is yellowish and crystal clear.

Materials required:

Tremella: a big flower

Wolfberry: small amount

Ginkgo biloba: half bag

Jujube: 8

Rock sugar: right amount

Lily: one

Precautions: 1. The taste of polycrystalline rock sugar is better than that of single crystal. 2. If it is found that the tremella has not been thick after boiling for a long time, you can add some hot water to continue boiling. Sometimes, the quality of Tremella may be different

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Yin Er Bai He Zhou