How to make sweet soup with osmanthus, chrysanthemum, arhat and white fungus

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work and the rapid development of take-out catering. Many people do not know how to enter the kitchen. Today, I will introduce to you how to make sweet soup with osmanthus, chrysanthemum, arhat and white fungus.

1. Soak the Tremella fuciformis; pat the monk fruit with the back of a knife and peel it.

2. Cut in half and set aside

3. Use a small pot to add appropriate amount of water, add a little rock sugar, and cook over low heat; peel and dice 1 pear, set aside

4. After the rock sugar has dissolved, add the chopped monk fruit and chrysanthemum and continue to simmer over low heat; remove the stems of the soaked white fungus and tear it into small pieces for later use.

5. After 5 minutes, add the pear, white fungus, and osmanthus into the pot and continue to simmer. When the white fungus is cooked and some of the gelatin comes out, add the wolfberry and continue to simmer.

6. After 10-15 minutes, add honey, cook for 5 minutes, turn off the heat, and let it cool. Then you can serve it and enjoy the sweet soup with a fragrant flower aroma and a light sweet taste.

Today’s introduction to the sweet soup of osmanthus, chrysanthemum, arhat and tremella ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.