How to make water chestnut, jujube and white fungus soup

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make water chestnut, jujube and white fungus soup.

1. Soak Tremella in cold water

2. Peel and clean the water chestnuts and prepare them together with other ingredients.

3. Remove the roots of Tremella and tear it into small pieces, cut the water chestnuts in half, and put them into the pot together with the jujube.

4. Add appropriate amount of water, more is better

5. Bring to a boil over high heat, then turn to low heat and cook for half an hour. Add wolfberry and cook for another 10-15 minutes.

6. After turning off the heat, add rock sugar and let it cool to a lukewarm temperature before serving.

We all know that doing something well requires a lot of effort and time. Of course, it is the same with cooking, but your efforts will definitely be rewarded. When you cook delicious dishes, you will surely impress others. Now, based on the introduction above, let’s make water chestnut, jujube and white fungus soup.