【White Wood Ear and Pear Soup】
by MaomaoMom
This is one of lovely soup desserts by enjoyed by many Chinese people. It is believed that eating this white wood ear and pear soup during the cold fall and winter season helps maintain good health.
Meal type: dessert
Prepare time: 10 minutes
Cook time: 95 minutes
Stand time: 2 hours
Level: Easy
Yield: 8 servings
Ingredients:
1) 2-3 dried white wood ear mushrooms (30g);
2) 1-2 Asian pears;
3) 15 fresh or pre-soaked dried Goji berries (optional);
4) 1/2-3/4 cup sugar.
Directions:
1: Soak dried white wood ear mushrooms in cold water for about 2 hours (Picture 1). Break into small pieces, rinse and drain.
2: Place white wood ear mushrooms inside InstantPot pressure cooker and fill with cold water to the 6-cup mark (Picture 2). Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 90 minutes of cooking time.
3: When the program is done, wait another 10 minutes. Meanwhile, peel pears, core and cut into slices (Picture 3). Slowly release the pressure of the InstantPot and open the lid. Add pear slices, cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 5 minutes of cooking time.
4: When the program is done, wait for another 15 minutes. Slowly release the pressure and open the lid (Picture 4). Add sugar and Goji berries, mix well before serving.
In Egypt, glass-making did not revive till it was reintroduced in Ptolemaic Alexandria.
In case you have a really “sensitive” electrical provide, then some heat pumps have an non-compulsory (or built in) “soft-start” option.
I’m not sure why but this web site is loading very slow for me. Is anyone else having this issue or is it a problem on my end? I’ll check back later on and see if the problem still exists.
Good day very cool web site!! Guy .. Excellent .. Amazing .. I’ll bookmark your site and take the feeds also…I am glad to find a lot of useful info right here within the put up, we’d like work out more techniques on this regard, thank you for sharing. . . . . .