Iced horseshoe and white fungus soup

By AlvertaHyatt

Iced horseshoe and white fungus soup
Ingredients: wolfberry,rock sugar,qingshui,horseshoe,Dried lotus seeds,dried tremella

Recipe Recommendations

  • dried tremella 5 pink
  • horseshoe of 10
  • Dried lotus seeds of 20
  • wolfberry of 30
  • qingshui 1500ml
  • rock sugar 20 grams

Steps for Iced horseshoe and white fungus soup

  • 1
    Put the tremella into a large bowl, pour in cold water and soak for 1 hour. Soak the wolfberry in cold water.
  • 2
    Peel off the skin of the horseshoe, soak it in clear water, and then peel the rest to prevent the horseshoe from oxidizing and turning black.
  • 3
    After the tremella becomes soft, use scissors to cut off the yellow hard part. Then cut it into small pieces, the more broken the better. Cut water hooves into 5 mm slices. Wash the wolfberry for later use.
  • 4
    Add clear water to the pot, add dried lotus seeds, shredded white fungus, and horseshoe grains. After boiling over high heat, turn to low heat, cover half, and simmer for 40 minutes.
  • 5
    Pour in the wolfberry, continue to simmer for 5 minutes, add in the rock sugar, and stir until melted. Eat it refrigerated in summer for better taste

    • Iced horseshoe and white fungus soup Make Tips

    During the 40-minute simmering over low heat, stir every 10 minutes in the same direction with a spoon to prevent the silver ear fungus from sticking to the bottom of the pot.

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