lotus seed and white fungus soup

How to Make Lotus Seed and Tremella Soup: A Complete Guide

Lotus seed and tremella soup, a beloved Chinese dessert, is cherished for its nourishing properties and delicate flavor. Here’s a step-by-step guide to crafting this silky, sweet treat.

Ingredients: 30g dried tremella (soaked until soft, stems removed), 20g lotus seeds (soaked, cores removed), 100g rock sugar, 10 red dates (pitted, optional), and 1L water.

Steps:

1. Prep: Soak tremella for 1 hour until plump; soak lotus seeds for 2 hours. Discard tremella stems and lotus seed cores to avoid bitterness.

2. Boil: Combine all ingredients in a pot. Bring to a boil over high heat, then reduce to low. Simmer for 1.5–2 hours, stirring occasionally, until the soup thickens and the tremella turns gelatinous.

3. Sweeten: Add rock sugar (adjust to taste) in the last 30 minutes. Stir until fully dissolved.

4. Serve: Hot or chilled, garnished with wolfberries for extra color.

Tips: For richer flavor, use a pressure cooker (20 minutes on high heat). Avoid overcooking lotus seeds to maintain their shape. This dessert cools the body, aids digestion, and is perfect for year-round indulgence. Enjoy this simple, healthful bowl of comfort!