Ingredients details

8 grams of white fungus

60 grams of red coix seed

40 grams of lotus seeds

A little salt

Appropriate amount of water

Steps of making salty Tremella fungus, barley and lotus seed soup

1

Soak the Tremella fungus for half an hour and then remove the stem

2

Soak the red coix seeds for 2 hours, wash the lotus seeds and set aside

3

Add an appropriate amount of water to all the ingredients, put them in a pot and cook

4

After cooling, add a little salt to the whole pot of ingredients and put it in a broken-wall food processor for 2 minutes