1. Soak the dried lotus seeds in warm water for 2 hours, or soak them one night in advance and put them in the refrigerator for the night.
2. After the tremella is simply soaked in warm water, cut off the yellow part of the root, divide it into small flowers and soak it in cold water for half an hour. If you can buy fresh tremella, it will gel faster and have more collagen when cooked.
3. Soak the dried lily in water for 20 minutes. The dried lily I bought this time is a bit long and yellow, but it will turn white when cooked. If you can buy fresh lilies, the taste will be sweeter.
4. Put the soaked tremella and lotus seeds into the casserole, turn to low heat for 30 minutes after the fire is boiled, and add enough water to the casserole to avoid boiling. Put two chopsticks between the casserole and the lid to prevent the water in the casserole from overflowing the pot.
5. Cook the tremella until it is soft and glutinous, pick up a lotus seed, add the soaked lily and rock sugar and cook for 15 minutes. Lily is easy to cook, don't put it too early. Rock sugar should be put according to taste. If it is sweet, you can add more water to the casserole.
6. After the crystal sugar melts, you can try some. When the lily is ripe and soft, you can turn off the heat. What sweet soup do you like to drink at home? That's all for today's food. Thank you for reading. Welcome to leave a message for Longbao for interaction. If you like the practice of this lily tremella lotus seed soup shared today, please collect and forward it, pay attention to Longbao and read more food diaries.