Dried tremella fuciformis 1 flower 40g

A bottle of pure milk (250 ml, can make two bowls)

Lycium barbarum 10 ~ 15

Exercise:

1, put the tremella in warm water and soak it, then you will see that the tremella will soak quickly and then rinse it with clear water. Then use kitchen scissors to cut off the yellow part of the tremella root.

2. Cut the tremella into small pieces, put them in a pressure cooker, and add appropriate amount of water (covering the surface of tremella about 1 cm). Fire, boil. I used a rice cooker and stayed up for 50 minutes. The cooked tremella should be transparent and the soup is a little sticky. With a spoon, tremella has become very soft, smooth and sticky.

3. Wash the medlar with clear water and soak it in a small amount of boiling water for later use.

4. Heat the milk, filter out the water soaked in medlar and add it to the milk. Be careful not to be too big, or the milk will be mushy, unsightly and tasteless. ) Add sugar according to your taste. Then put the cooked tremella into the milk. Half a bowl of tremella with 125ml milk. Then put the wolfberry in the center of the small bowl. A bowl of delicious and smooth milk tremella soup is ready!