Tremella pumpkin soup
By MaxBoyle
In the hot summer, I like to drink some soup and water, but I don't want to use medium or low heat to simmer and simmer slowly. It lasts for an hour or two. It's hot and hard. Today, I used a semi-lazy method to make a delicious tremella pumpkin soup.
Recipe Recommendations
- pumpkin appropriate amount
- Tremella appropriate amount
- Lily appropriate amount
- lotus seed appropriate amount
- rock sugar appropriate amount
- sweetening
- stewed
- an hour
- ordinary
Steps for Tremella pumpkin soup
1
Soak tremella in cold water for more than three hours, and soak lotus seed lily in warm water for half an hour. Cut the pumpkin into small pieces.
2
Cut the tremella into small flowers and remove the yellow stalks.
3
Pour all ingredients into a pressure cooker and pour water over the ingredients.
4
Pressure for 20 minutes.
5
Remove the soup from the pressure cooker, pour it into the pot, add rock sugar and continue to simmer over low heat for 20 minutes.
6
A delicious white fungus pumpkin soup is ready.