A sugar cane, Sydney

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1. Sugar cane cut-off

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2. The silver ear is rinsed and purified into small ones。

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3. Fresh lily clean。

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Sydney's roller-and-roller method is small。

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5. 60 grams of sugar。

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A small set of tarts。

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7. Add all materials except 6 and 3 steps to the boiler, with 1,500 grams of water, and burn the fire open, and then turn on the small fire and boil for 50 minutes, with lily and tarts and 15 minutes. Because I put sugar cane, I only put 60 grams of ice cream. The ice cream is really heavy. It's 60 grams in the bowl. If you want more sugar, you can add more sugar。

When buying snow fungus, choose the yellowish ones; they are usually not sulfur-fumigated. They become very white after soaking. If there is still a little yellow at the bottom, just cut it off with scissors. Use fresh lily bulbs. With dried ones, you risk buying sulfur-fumigated products, and fresh lily bulbs taste better anyway. Lily bulbs cook quickly, so add them later. Goji berries are used for color; otherwise, everything is white, which doesn't look good. Originally, I added a persimmon cut into a watermelon shape while cooking, but when I tasted it after taking it out of the pot, the persimmon was incredibly astringent, so I picked it out and threw it away. You can see the persimmon in the cooking photo. Since adding the persimmon was a mistake, I don't have a picture without it, haha. Fortunately, the resulting sweet soup didn't have an astringent taste! What a relief