# 今天也是yami的一天 # When the seasons change, it is especially suitable for a bowl of white fungus and Sydney soup. Basically, I will make it every year when the seasons change in autumn and winter. A good white fungus Sydney soup needs a thick texture. This gelatinous feeling comes from Tremella. All of these ingredients are purchased from Yami except Lily, which is sold in general Chinese supermarkets. The pot I used is a pot specially used for stewing soup bought in a Chinese supermarket. I think it is the best to boil it, and it is more viscous than the instant pot. <ingredients> - 1 large white fungus - 1 lily - 1 lotus seed - 1 Sydney pear, cut into small pieces - appropriate amount of wolfberry - An appropriate amount of rock sugar (about 1 palm) <step> 1. Soak the white fungus in cold water for about 30 minutes. Break it into small pieces by hand, the smaller the better. 2. Wash the lily and lotus seeds with water. 3. Add half a pot of water to the pot, bring to the boil, add white fungus, lily and lotus seeds, turn to the lowest heat and simmer for 8-10 hours. 4. About 15 minutes before turning off the heat, add Sydney chunks, wolfberry and rock sugar.
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# 今天也是yami的一天 # 换季的时候特别适合来一碗银耳雪梨羹，基本每年到秋冬换季的时候我都会做。好喝的银耳雪梨羹需要质地粘稠。这种胶质感是出自于银耳。 这些食材除了百合外都购于亚米，百合一般的中国超市都有卖。锅我选用的是中国超市买的专门炖汤用的锅，我觉得这样熬出来的最好喝，比instant pot做出来的更粘稠。 <食材> - 银耳1大朵 - 百合1把 - 莲子1把 - 雪梨1个切小块 - 枸杞适量 - 冰糖适量（约1个手掌） <步骤> 1. 银耳用凉水泡开，大约30分钟。用手掰成小块，越小越好。 2. 百合和莲子用水洗净。 3. 锅内加半锅水，煮开后放入银耳、百合和莲子，转最小火炖8-10小时。 4. 关火前15分钟左右，加入雪梨块、枸杞和冰糖。