Ingredients

  • 15 grams white fungus (Dried)
  • 1 tablespoon chinese wolfberries
  • 4 cups water
  • honey (or rock sugar)

Directions

  1. Soak white fungus in water until soft, about 10 minutes. Rinse the wolfberries. Cut off any hard parts from the white fungus and discard.
  2. Place the softened white fungus and wolfberries in the pot of your electric pressure cooker. Fill in the water, close the lid and turn the knob to soup cycle. After cooking is done, it will release steam naturally. Do not try taking the lid off until the pressure release completely. The soup tastes best when served cold. Sweeten the soup with honey or rock sugar to taste.
  3. I usually drink them without adding any sugar. However, you can add papaya, pears or pineapple to the soup, so that the soup will taste sweet and refreshing.
Discover more recipes from Foodista

NutritionView more

50Calories
Sodium2%DV45mg
Fat0%DV0g
Protein0%DV0g
Carbs4%DV13g
Fiber2%DV<1g

PER SERVING *

Calories50Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat
Trans Fat
Cholesterol
Sodium45mg2%
Potassium20mg1%
Protein0g0%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber<1g2%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User