How to quickly cook fresh lily, lotus seeds and white fungus syrup

Exquisite dishes are the result of careful consideration with clever minds, but some dishes in life that look delicious and beautiful are actually not as difficult to make as imagined. Take the quick dish of fresh lily, lotus seeds and white fungus soup as an example. Prepare the ingredients, stir-fry over medium heat until the ingredients become soft, sprinkle with chopped green onions to enhance the flavor, and then serve.

1. Prepare the ingredients: first wash the white fungus and lotus seeds and soak them in water for 1 hour. Then remove the hooves of the white fungus and tear them into small pieces for later use. Drain the lotus seeds, wash the fresh lilies and set aside. Add appropriate amount of rock sugar.

2. Pour tremella and lotus seeds into a pressure cooker with 3 times the amount of water (the water level is about 1/2 of a 21-inch pressure cooker), bring to a boil over high heat and then simmer for 20 minutes on low heat.

3. When the pressure cooker stops making any sound, open the lid, pour in fresh lilies and rock sugar, and cook for another 10 minutes (boil over high heat and then turn to low heat, and do not cover the lid tightly)

4. Let it cool down and you can start eating. The sweet syrup, glutinous white fungus, pink lotus seeds and lilies are really delicious (although it tastes better after being refrigerated, it is recommended to eat less frozen food during the dog days of summer)

5. Of course, you can also add appropriate amount of seasonal fruits (make sure the dish is cool before adding the fruits).

If you want to have a healthy body, it is best to cook by yourself. It is easy to quickly cook fresh lily, lotus seeds and white fungus soup, and the ingredients are easy to find. It is healthy and delicious.