1 cooked papaya, 5 tremella, 1 lotus seed, 1 dried lily, 1 dried osmanthus, and appropriate amount of rock sugar.

working methods

1. Wash the tremella with cold water, soak it in clear water for one hour, then remove the yellow roots and tear it into small pieces.

2. Wash medlar and lotus seeds with cold water.

3. Pour 2/3 pots of water into the casserole, add lotus seeds and soaked tremella, bring to a boil on high fire, and simmer for one and a half hours.

4. Rinse the dried lily with cold water, soak it in clear water for more than half an hour until it turns white, and control the water.

5. Pour the lily, medlar and rock sugar into the casserole together, and continue to simmer for half an hour.

6. Immediately after turning off the fire, pour in dried osmanthus, cover it and steam it out with waste heat. Cool thoroughly and put in the refrigerator.

7. Take the papaya out of the refrigerator, cut it in half vertically, and dig out the seeds with a spoon. Cut a small piece in the middle of the back of papaya to put it into the plate smoothly.

8. Dig out some papaya meat and pour in tremella soup.

skill

1, the tremella is soaked in advance, torn into small pieces, and boiled more easily. 2. The longer the tremella stews, the softer it is, and the easier it is absorbed by the human body. 3, lotus seeds must not be soaked, soaked lotus seeds are not easy to stew, remember to remember. 4. Dry osmanthus can't be cooked, otherwise the fragrance will be easily lost. When you turn off the fire, steam it with the heat of the soup, and the aroma is fragrant. If you use osmanthus, you have to turn off the fire. 5. The supermarket sells dried sweet-scented osmanthus, which I bought in Bai Lili, the bustling city of the Asian Games Village. 6. Digged papaya meat can be mixed with tremella soup in a bowl, delicious!