Tremella and Lotus Seed Soup

Ingredients: 50 grams of lotus seeds, 1 white fungus, 1 small handful of wolfberry, 60 grams of rock sugar, and appropriate amount of water.

Made 50 grams of lotus seeds, soaked the night before, and soaked the next day. 1 white fungus, soak it 1 hour in advance, remove the old stalk, tear it into small florets, and wash it repeatedly. Pour half of the water into the casserole, pour in the white fungus and lotus seeds, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Add 60 grams of rock sugar and a few wolfberry berries. Cook until the rock sugar melts, turn off the heat, let cool and serve, one small bowl at a time.

Cold Tremella

Ingredients: 3 taels of fresh Tremella fuciformis, 1 cucumber, 1 tablespoon salt, 5 cloves garlic, half teaspoon red pepper (chopped), 1 teaspoon sugar, and half vinegar tablespoon, sesame oil 1 teaspoon.

Method: Cut the white fungus into thin strips, blanch in boiling water for a while, drain and set aside. Cut the cucumber into thin strips, add salt and stir for 5 minutes. Rinse off the salt with cold boiling water. Cut the garlic into slices, place the blanched cold white fungus and thin strips of cucumber in a basin, add the garlic slices, sugar, vinegar, salt, sesame oil and red pepper, stir and serve.

Egg and Tremella Soup

Ingredients: appropriate amount of white fungus, appropriate amount of rock sugar, 10 red dates, one egg, and a little salt.

Method: Soak the white fungus in advance and tear it into small florets. Beat the eggs, add a little salt and mix well. Set aside. Put the white fungus into the pot, add enough water, add the red dates, turn to low heat and simmer for half an hour after the water boils. Then pour in the egg liquid and stir to form egg droplets, then serve.

Tremella and barley soup

Ingredients: 100 grams of papaya, 50 grams of barley, and 5 grams of white fungus.

Method: Wash the barley and soak it in water for 2 hours. Soak the dried white fungus in water, wash it, remove the roots and tear it into small pieces. Peel and remove the seeds from the papaya and cut into cubes. Put the soaked barley and white fungus into a casserole, bring to a boil over high heat, then turn to low heat and simmer for 1 hour until the barley and white fungus are soft. Then add the diced papaya and continue to simmer for 15 minutes.

Rock sugar and white fungus soup

Ingredients: 5 grams of white fungus, 150 grams of rock sugar, and several cherries.

Method: Soak the white fungus in water for 2 hours, then pick and wash it and set aside. Put an appropriate amount of water in the pot, boil, add white fungus, then reduce to a simmer, add rock sugar, after 40 minutes, add washed cherries, put into a container, and cool. Put it in the refrigerator and freeze it for 1.5 hours. It is delicious and refreshing to drink on the go.

Hawthorn and Tremella Porridge

Ingredients: 10 grams of hawthorn, 10 grams of Tremella, 100 grams of rice, and 50 grams of rock sugar.

Method: Wash the hawthorn, remove the seeds, slice it, remove the stems and roots of the white fungus, and tear it into flaps. Wash the rice. Put the rice, hawthorn, and white fungus into the rice cooker, add rock sugar and water, and cook as usual.

Tremella and Snow Pear Soup

Ingredients: 1 pear, appropriate amount of white fungus, appropriate amount of wolfberry, appropriate amount of rock sugar, and 1000 ml of water.

After soaking Tremella fungus, cut off the yellow part and wash it clean. Put 1000 ml of water in the pot, pour in the white fungus, bring to a boil, then turn to low heat and simmer for ten minutes. While the white fungus is cooking, wash the pears, peel them and cut them into pieces. After the white fungus is cooked, add the pears and wolfberry, bring the rock sugar to a boil over high heat, then turn to low heat and simmer for ten minutes.