Recipe: Sydney Tremella Lotus Seeds

Home Cooking Recipe: Sydney Tremella Lotus Seeds

Notes:

When the dry autumn is over, the sisters quickly cook the white fungus lotus seeds together to nourish themselves and protect themselves. Sydney, heat and detoxification, Shengjin Runzao, clear heart and fire. Tremella can solve the lack of autumn, often eat can enhance physical fitness. Soft lotus seeds, smooth white fungus, sweet taste, Sydney white fungus lotus seeds, you don't want to try? ????????????

Ingredients:

Steps:

  1. Home Cooking Recipe: The pears are peeled and shredded; the white fungus is washed and cut into small pieces; the lotus seeds are washed, and the crystal sugar is put into the pot together. The amount of water is more, it will be less and less.

    The pears are peeled and shredded; the white fungus is washed and cut into small pieces; the lotus seeds are washed, and the crystal sugar is put into the pot together. The amount of water is more, it will be less and less.

  2. Home Cooking Recipe: Cook until the soup is thick, and it can be pulled like this!

    Cook until the soup is thick, and it can be pulled like this!

  3. Home Cooking Recipe: Add the scorpion before the pot, you can eat it! If you like the sweetness of the cold, cool it and put it in the refrigerator.

    Add the scorpion before the pot, you can eat it! If you like the sweetness of the cold, cool it and put it in the refrigerator.

  4. Home Cooking Recipe: come on! Try it, it’s delicious.

    come on! Try it, it’s delicious.

Tips:

1, my white fungus is fresh, so do not need to foam in advance, if your white fungus is dry goods, you need to bubble two or three hours in advance. 2, my lotus seeds are also fresh, do not use foam, if you use dried lotus seeds, remember to soak in advance for a while, so cook. 3, I am not afraid of suffering, so my lotus seeds do not go to the core, the lotus heart is also clear fire! If you are too bitter, you can take the lotus core. 4, the amount of rock sugar, Sydney can be looked at by yourself, after all, everyone tastes different.


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