Ingredients: dried jasmine10g, dried tremella10g, and dried rose 5g.

Accessories: Lycium barbarum, yellow rock sugar 40g.

1. Prepare jasmine, rose, tremella and rock sugar.

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2. Tremella is soaked in advance.

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3, roses are good, jasmine is soaked in cold water, and impurities are washed.

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4. Wash the tremella, pour it into the rice cooker, add appropriate amount of cold water, transfer it to the cooking stall and cook for 40 minutes.

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5. Pour in jasmine and roses.

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6. Add yellow rock sugar and cook for 10 minute.

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7. add medlar.

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8. Put the cooked jasmine rose tremella soup into a bowl and eat it warmly.

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