Mango Broth of white fungus Soup

1. First, prepare the ingredients needed to make this dessert: there is no deliberate requirement for mango size. If you like to eat mangoes, use larger ones with more flesh and a sweet and satisfying taste. I use unpasteurized and sulfurized glutinous ear with a natural yellow color, but it is very healthy.

2. Tremella belongs to the category of non-staple dry goods. Before making soup, it needs to be soaked in cold water until it softens and stretches before use. Soak red dates and wolfberries in clean water, boil mango and other Broth of white fungus before cutting. The flesh is easy to oxidize and discolor after cutting early, and the taste is easy to deteriorate due to nutrient loss.

3. Remove the sediment and impurities from the roots of the soaked and softened Tremella fuciformis, then tear it into small, evenly sized flowers by hand. Rinse thoroughly with clean water before serving.

4. Pour Tremella fuciformis into a pre prepared clay pot, add an appropriate amount of water, cover the pot, and turn on the stove to start cooking soup. Don't walk too far to avoid water overflowing after the pot boils.

5. Bring the water to a boil over high heat and simmer slowly for about half an hour, allowing the Tremella fuciformis to gradually become soft and sticky.

6. The soup gradually becomes sticky. Leave two soaked red dates out of the pot for decoration, and pour the rest into the soup pot together, so that the nutrition and flavor of red dates can be better released in Snow fungus soup.

7. After adding red dates, simmer over low heat for about two hours to thicken the Tremella fuciformis gum in the soup.

8. Before serving, add goji berries and rock sugar, and simmer over low heat for about ten minutes.

9. It is best to melt the nutrients of jujube and wolfberry and the soft glutinous gum of Snow fungus soup into red brown thick soup.

10. Peel and remove the core from the mango, cut it into small diced pieces, and choose the amount of mango according to personal preference.

11. The soft, waxy and dense Broth of white fungus is ready to stew. Turn off the fire and put the diced mango into it. Stir it with a spoon and serve it.

12. The sweet, soft and glutinous mango Broth of white fungus, with a soaked red jujube, is red and yellow in color and warm in heart. It tastes sweet and warm to the stomach. One bowl is not enough to drink!