Ingredients: 50g tremella, 0/0g lily/kloc, and appropriate amount of rock sugar.

Step: 1. Soak tremella one night in advance 12 hours. 2. If it is a dried lily, you should soak it, otherwise it will be sour. 3. Tear the soaked tremella into small pieces; Cut fresh lily into sections, peel and wash.

4. Well, there are three ways (I don't have the patience to jump to step 6): put the ingredients in a pot, boil them, and simmer them for 3 hours.

5. Or put it in a stew pot for 5 hours.

6. I chose the pressure cooker 15 minutes, and the delicious sweet soup of lily and tremella was ready.

Nutritional value of tremella fuciformis;

1. Tremella is rich in vitamin D, which can prevent the loss of calcium.

2. Tremella protein contains 17 kinds of amino acids, and 3/4 of essential amino acids can be provided by tremella.

3. Tremella also contains many minerals such as calcium, phosphorus, iron, potassium, sodium, magnesium and sulfur, among which the content of calcium and iron is very high.

4. Tremella also contains liver sugar such as trehalose, pentosan and mannitol. It has high nutritional value, has the function of strengthening the body resistance and consolidating the constitution, and is a high-grade nourishing good product.

5. Tremella is rich in dietary fiber.

Nutritional value of lily

Lily not only contains starch, protein, fat, calcium, phosphorus, iron, vitamin B 1, B2, C, pantothenic acid, carotene and other nutrients, but also contains some special nutrients, such as alkaloids such as colchicine. These ingredients act on the human body comprehensively, which not only has good nutritional and nourishing effects, but also has certain preventive and therapeutic effects on various seasonal diseases caused by dry climate in autumn.