Fresh Tremella Half flower Lotus seeds 1 small handful
Yellow Rock Sugar 2 small pieces Clear water 2 liters
Taro balls 200 grams
How to make Tremella, Lotus Seed and Taro Balls Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 1

Step 1

Cut a whole fresh white fungus in half and then into small pieces.Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 2

Step 2

Add cold water to the pot and add the white fungus. Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 3

Step 3

Wash a handful of lotus seeds and add them to the pot. Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 4

Step 4

Cover and cook for 10 minutes. Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 5

Step 5

Put two small pieces of yellow rock sugar. I put less. It just gives a sweet taste. If you like sweetness, you can put more. Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 6

Step 6

Fresh white fungus is better at gelatinization. Normally it will take about ten minutes to gelatinize. If you simmer it for a while, it will be completely healed in half an hour at most. Illustration of how to make autumn moisturizing dessert Tremella, lotus seeds and taro balls 7

Step 7

Cook the taro balls in another pot until the taro balls are fully cooked. Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 8

Step 8

Scoop the taro balls into the white fungus soup. Illustration of how to make the autumn moisturizing dessert Tremella, lotus seeds and taro balls 9

Step 9

Stir evenly and you will have a delicious Tremella, Lotus Seed and Taro Ball Soup. Cooking techniques for Tremella, Lotus Seed and Taro Balls

There are no tips for the very simple Tremella Soup, let’s start making it.