How to make red dates, white fungus and sago dew?

Red dates are a very popular fruit. They often appear in people's diets in the form of dried fruits. This is because dried red dates are the essence of the pulp with water removed. They are more nutritious and have a longer shelf life, making them very beneficial for people to eat. Red dates are usually added as seasoning to some nourishing soups. For example, red date, white fungus and sago soup is a common practice. Let’s take a look at how to make red date, white fungus and sago soup.

Method 1:

1. Soak the white fungus in cold water for half an hour. If you like, you can add a few slices of black fungus!

2. Bring water to a boil, pour in tapioca pearls, and stir while cooking! Until the sago is transparent around and only a little white is left in the middle

3. Drain the tapioca pearls and rinse with cold water. Bring water to a boil in another pot and pour in the cooled tapioca pearls.

4. Add white fungus and red dates, boil and stir! When the tapioca pearls are all transparent, add rock sugar. If you like sweet, you can add more according to your taste. Turn to low heat and simmer for 10 minutes before serving!

5. The large tapioca pearls I used this time took two hours to cook until they were completely transparent, while the small tapioca pearls only took half an hour to cook!

Method 2:

1. Soak the white fungus, tear it into pieces and set aside. Cut the red dates into two sides and set aside.

2. Prepare the tapioca pearls, but don’t soak them first, otherwise they will stick together.

3. Add half a pot of water to the pot, add white fungus and red dates, bring to a boil over high heat, then simmer for one hour.

4. After one hour, soak the tapioca pearls in a little water for about 5 minutes, just enough water to cover the tapioca pearls.

5. After the tapioca pearls are soaked, pour them into the pot, add appropriate amount of white sugar and white fungus, and cook for about ten minutes. Stir in the middle to prevent the tapioca pearls from sticking to the pot and becoming fried.

6. The simple and convenient Tremella and Sago Pudding is ready to be served. It is best to let it cool down and then put it in the refrigerator for a while so that it tastes better.

Method 3:

1. Soak Tremella in cold water for about 20 minutes until it becomes a beautiful big yellow flower.

2. Prepare a small amount of tapioca pearls. Because the tapioca pearls will be very sticky after boiling and absorb a lot of water, so don’t put too much~

3. At the same time, prepare some red dates, wolfberries, and longans, and blanch them with boiling water.

4. When soaking the white fungus in the first step, add appropriate amount of water to the pot and boil it. After 20 minutes of soaking the white fungus, the water will just boil. Put the sago in the pot!

5. Cook slowly over low heat for 30 minutes until the tapioca pearls become transparent.

6. Add rock sugar, boil a pot of water, put the soaked white fungus, red dates, wolfberry and longan into the pot and cook for about 25 minutes. Pour the cooled tapioca pearls back in and cook for 10 minutes.