Use this ingredient to cook soup and drink it 3 times a week to fight against autumn dryness and spend the autumn safely

Today I will share a white fungus pear soup, I drink it 3 times a week when the weather is dry, it is very moisturizing, and I like it to make it for my family.

How to make white fungus pear soup

Ingredients: 400 grams of pear, 80 grams of white fungus, 10 grams of red dates, appropriate amount of wolfberry.

Ingredients: appropriate amount of yellow rock sugar, 1000ml of water, a little flour.

The first step is to pour an appropriate amount of cold water into the basin, sprinkle in flour and stir well, break off the pears, put them in flour water for scrubbing, rinse the white fungus simply, soak them in cold water, soak the jujubes in warm water, and soak them softly.

In the second step, after scrubbing the pear, rinse it, first cut it into slices, remove the core inside, and then cut the pear into small pieces. Pinch off the root of the soaked white fungus, wash and tear it into small pieces, wash and tear the red dates in half, take out the jujube core, and mash it with yellow rock sugar.

The third step is to pour 1000ml of water into the pot, put it together with the white fungus, boil on high heat, pour in the pear pieces after boiling, cover the pot and turn to medium-low heat, and simmer for 20 minutes.

Fourth, wait until the pears and white fungus are stewed thoroughly, add yellow rock sugar and continue to cook for 3 minutes, after the rock sugar melts, add red dates, wolfberries stew for 10 minutes, then turn off the heat, and put the stewed soup out of the pot.

Tips:

The skin of the pear is used to stew soup with more nutritional value, so there is no need to remove it, and the skin is rubbed with flour water when washing, so that it is easy to rub off the dirt attached to the pear skin and make it cleaner.

The water used to make this soup should be added at one time, and no more water should be added halfway, otherwise the flavor of the whole pot of soup will be diluted and it will become bland.

Epilogue:

Sydney pear is a seasonal fruit in autumn, with the benefit of moisturizing the lungs, at this time the most suitable way for us to eat is to take it to stew soup to eat, but the pear itself is cool, so when we eat it, you can stew it with warm ingredients, this soup adds some red dates, wolfberry these two warm ingredients, so that it will become warm and not cold, and eat comfortably.