Chestnut and Lotus Seed White Fungus Soup
Tender, glutinous white fungus in a thick, velvety broth. Made with seasonal ingredients to nourish the lungs and ease autumn dryness.
Ingredients
white fungus
to taste
chestnuts
to taste
lotus seeds
to taste
red dates
to taste
goji berries
to taste
ginkgo nuts
to taste
rock sugar
to taste
Instructions
1
Step 1
Soak the white fungus in advance and clean it thoroughly.
2
Step 2
Wash the chestnuts, lotus seeds, red dates, ginkgo nuts, and goji berries and set them aside.
3
Step 3
Tear the white fungus into small florets, place them into a pressure cooker, add water to cover, seal the pressure valve, and cook for 15 minutes.
4
Step 4
Open the lid, add the remaining ingredients (the goji berries go in last and only need a few minutes of cooking), cook uncovered for 20 minutes, and sweeten with rock sugar to taste.
5
Step 5
The white fungus should be soft and tender, and the soup thickened and silky.
