Winter is dry, remember to often give your family to drink "three white soup" to moisturize and reduce winter dryness, and it is good to drink but not hot

 

In the dry winter, I often give my family a "three-white soup". The three whites are pear, white fungus and lily, and the pear is the seasonal fruit in autumn and winter.  

--- 【Sanbai Soup】---

Prepare the ingredients: a pear, a small white fungus, a little lily, and an appropriate amount of rock sugar. It is best to choose snow pear for soup, which is juicy and sweet; Tremella fungus chooses ugly ears, and the glue effect is better.

Steps:

1. Wash all the four petals of the pear, remove the core in the middle, and then cut it into thin slices; Pick and wash the lilies and set aside.

Lilies can be dried or fresh, and if you choose dried lilies, you should soak them in advance.

2. Soak the white fungus in warm water in advance, then remove the root and tear it into small pieces for later use.

3. Add an appropriate amount of water to the pot, turn the white fungus torn into small pieces into a cold water pot, boil over high heat, turn to medium-low heat and simmer for 10 minutes, so that the gelatin in the white fungus is full of release into the soup.

4. After 10 minutes, add the pear slices and lily slices and continue to simmer for about 5 minutes.

5. Finally, add an appropriate amount of rock sugar to taste according to your taste, stir with a spoon to make the rock sugar completely melt, and then turn off the heat.

In the dry winter, I often drink a bowl of "Sanbai Soup", which is moisturizing and heat-clearing, and is not easy to get hot.

Tips:

To make this three-white soup, you must boil out the gum in the white fungus, so that the soup will be sticky and delicious; If you want to get the white fungus out of the gel, you need to soak the white fungus in warm water, and then tear it into small pieces by hand, the smaller the better; When boiling white fungus, it is necessary to cool the pot under water, boil over high heat and then turn to low heat and slow cooking, so that the gum in the white fungus can be fully released.