How to make lotus seed, lily and tremella syrup

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making lotus seed, lily and tremella syrup.

1.1 Soak Tremella in cold water for half an hour.

2.2 Prepare all the ingredients.

3.1 Pour out the water used to soak the lotus seeds and lilies, and wash them twice with clean water.

4.2 Soak lotus seeds and lilies in cold water for twenty minutes. (If you are afraid of the bitter taste of lotus seed core, you can remove the lotus seed core before soaking)

5. Remove the yellow stems from the soaked white fungus, wash it and tear it into small pieces.

6. Pour all the washed ingredients into the electric pressure cooker, add 400 ml of water, cover the lid, and put the steam valve in place. Turn on the power and choose to make soup. My electric pressure cooker doesn't have a sugar water function. After 20 minutes, it will switch to maintaining the pressure and turning off the power.

7. After forty minutes, open the lid and add 8 tablespoons of sugar. Stir well.

8. Pour the sugar water into a bowl and let it cool down before drinking!

The method of making lotus seed, lily and tremella syrup has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.