Recipe: Chrysanthemum white fungus stewed with Sydney

Home Cooking Recipe: Chrysanthemum white fungus stewed with Sydney

Notes:

This is a very moisturizing, sweet, nourishing, and good dessert for your eyes! It is most suitable for eating in autumn and winter, it can prevent dryness, and it is very satisfying and happy when it is held in the hand and smells sweet. Because of the addition of chrysanthemums, it is very fragrant, the fungus is soft, the Sydney is slippery, and the son of one year old is always rushing to eat! Oh, I did it several times later, it was really good! It is 1-2 servings, and the stew pot capacity is 0.5L.

Ingredients:

Steps:

  1. Home Cooking Recipe: Sydney peeled and nucleated, cut into diced;

    Sydney peeled and nucleated, cut into diced;

  2. Home Cooking Recipe: After the white fungus is foamed, it is torn into small pieces and drained for use;

    After the white fungus is foamed, it is torn into small pieces and drained for use;

  3. Home Cooking Recipe: Chrysanthemums and medlars are washed with water and drained;

    Chrysanthemums and medlars are washed with water and drained;

  4. Home Cooking Recipe: Put the prepared ingredients into the stew;

    Put the prepared ingredients into the stew;

  5. Home Cooking Recipe: Add a little rock sugar and then inject about 890% of the boiling water;

    Add a little rock sugar and then inject about 890% of the boiling water;

  6. Home Cooking Recipe: According to the electric cooker, add appropriate amount of boiling water to the outside, cover the lid, and stew for about 2 hours or more.

    According to the electric cooker, add appropriate amount of boiling water to the outside, cover the lid, and stew for about 2 hours or more.

  7. Home Cooking Recipe: After stewing, you can take it out and eat it carefully.

    After stewing, you can take it out and eat it carefully.

Tips:

If the person with stomach cold eats, it is best to add two pieces of ginger to neutralize, or eat less!


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