Tremella fuciformis (dry) 50 grams Jujube (dry) 30g
Yellow Rock Sugar 100 grams
How to make rock sugar and white fungus soup Autumn tonic drink_Rock sugar and white fungus soup (state banquet-level practice) Illustration of how to do it 1

Step 1

Soak the white fungus in water for two hours, wash away the sediment and impurities, and cut off the old roots in the middle with scissors. Autumn tonic drink_Rock sugar and white fungus soup (state banquet-level recipe) Illustration of how to do it 2

Step 2

Soak the dried red dates in water for about an hour and wash away the sediment. Autumn nourishing drink_Rock sugar and white fungus soup (state banquet-level preparation) recipe illustration 3

Step 3

Pour the yellow rock sugar into cold water and heat to boil to melt the rock sugar. Autumn tonic drink_Rock sugar and white fungus soup (state banquet-level practice) Illustration of how to do it 4

Step 4

After melting and settling for a while, pour the rock sugar water into the container to remove impurities at the bottom. Autumn tonic drink_Rock sugar and white fungus soup (state banquet-level practice) Illustration of how to do it 5

Step 5

Wash the jujubes and steam them for 15 minutes.Autumn tonic drink_Rock sugar and white fungus soup (state banquet-level practice) Illustration of how to do it 6

Step 6

Boil the white fungus in a pot of cold water, tap off the scum on top, and simmer over low heat for about an hour until the white fungus is soft and rotten. Autumn tonic drink_Rock sugar and white fungus soup (state banquet-level recipe) Illustration of how to do it 7

Step 7

Drain the cooked white fungus into the rock sugar water, add the steamed jujube together, and it is ready to eat. After cooling, you can put it in the refrigerator and drink the cold Tremella soup the next day for a better taste. Cooking tips for rock sugar and white fungus soup

1. Rock sugar water and Tremella fuciformis must be boiled separately. First, the impurities in the rock sugar can be removed. In addition, the cooked Tremella fuciformis should not be cooked in the original soup. Drain it into the rock sugar water and remove it.Remove the earthy smell from white fungus. 2. Cook the white fungus for about an hour until it is soft and glutinous and melts in your mouth. 3. You can also add lotus seeds, lilies, etc. (Restaurant-made ones usually add red and green cherries, which just look good, but not very tasty) 4. This Tremella Soup is based on my many years of experience. Many people say it tastes great after drinking it.