How to make sweet-scented osmanthus, purple sweet potato and white fungus soup

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you the specific method of making osmanthus, purple sweet potato and white fungus soup.

1. Main raw materials.

2. Soak the Tremella in advance for about 4 hours, rinse off impurities and tear into small pieces.

3. Put enough water in the casserole, add Tremella slices, and bring to a boil over high heat.

4. Then add rock sugar and simmer on low heat for about 40 minutes.

5. Add the diced purple sweet potatoes and continue to simmer on low heat for about 10 minutes.

6. When the soup becomes thick, sprinkle in dried osmanthus flowers, simmer for a while, and then it is ready to serve.

Housewives, I believe your cooking skills will improve greatly after today's learning. Share it with your friends and start making sweet-scented osmanthus, purple sweet potato and white fungus soup.