Lily rice silver ear soup

Wash your hands and make soup. Seems like we haven't had any soup in a long time until the fresh lilies arrived. And suddenly I thought that there was nothing new going on in the day. The silver ear is lost again, and although it is visible daily, it is always lazy to look after it. And fresh lilies can't be forgotten. Why don't we just have a lilies-ear-earth soup with rice and the same kind of cold-blooded guy. The cooking soup function is good, except for pre-simmering dry goods. In the early hours of the morning, the bubbling material, together with lily, is poured into the electric table and boiled with soup for two hours, just in time for a little later for breakfast. Two hours is not enough to melt the glue from the silver ear, which still has a slight paltry taste. And rice and lily are soft, and fresh lilies are the most impatient to cook, and, while they look good, they become slag, and the more they mix, the less they are invisible。