Input preparation: 50 grams of fungus, 10 grams of lily of the valley, the right amount of rock sugar

Practice steps: 1. fungus one night in advance Soak for 12 hours. 2. if it is a dry lily of the valley also need to be soaked, or it will be acidic. 3. soak the fungus to tear a small slice; fresh lily of the valley to remove the stalks, peeled slices, cleaned

4. good next there are three ways (not patient directly skip step 6): put the ingredients into the pot to boil, press the small fire stewed for 3 hours, and the food is very good. No patience to jump directly to step 6): the ingredients into the pot, boil, press the small fire stew for 3 hours.

5. Or put the crockpot stew on 5 hours

6. I chose the pressure cooker in 15 minutes, delicious lily sweet soup is ready.

Nutritional value of silver fungus:

1. Silver fungus is rich in vitamin D, can prevent calcium loss.

2. Silver fungus protein contains 17 kinds of amino acids, the human body's essential amino acids in 3/4 silver fungus can provide.

3. Ginkgo also contains a variety of minerals, such as calcium, phosphorus, iron, potassium, sodium, magnesium, sulfur and so on.

4. Silver fungus also contains alginate, polypentose, mannitol and other liver sugar, high nutritional value, with the role of supporting the strong, is a senior nourishing tonic.

5. Silver fungus is also rich in dietary fiber.

Nutritional value of lily

Lily in addition to starch, protein, fat and calcium, phosphorus, iron vitamins B1, B2, C, pantothenic acid, carotenoids and other nutrients, but also contains some special nutrients, such as colchicine and a variety of alkaloids. These components of the integrated effect on the human body, not only has a good nutritional tonic function, but also on the fall climate and dryness caused by a variety of seasonal diseases have a certain role in prevention and treatment.