雪梨乾栗子乾椰棗雪耳湯 Pear and Snow Fungus Soup / Sweet Soup

雪梨栗子椰棗雪耳湯/糖水 Pear and Snow Fungus Soup / Sweet Soup

材料：雪梨乾、南北杏、栗子乾、雪耳、白蓮子、椰棗
Ingredients: Dried Pear (20.0%), Apricot Kernels (Nuts), Dried Chestnut (13.3%), Snow Fungus (10.0%), Lotus Seeds, Medjool Date

Serving Suggestion: Suitable for both meat broth and sweet soup.
Cooking Instructions
WARNING: Must be thoroughly cooked before consumption. Do not eat raw.
Serves 4-5
Prep: Soak dried ingredients in clean water for 5-10 minutes, drain and set aside. Remove the cores from white lotus seeds before cooking.
Standard Method: Add 3L of water to a pot and bring to a boil. Add all ingredients, cover, and simmer on medium-low heat for 1 hour 45 minutes. Turn to medium-high heat for a final 10-15 minutes. Season to taste before serving. Season: Add salt (for savoury soup) or sugar (for sweet soup) to taste.
Pressure Cooker Method: Add ingredients and 2L of water to the cooker. Select 'Soup' mode. Season to taste before serving.

Storage: Store in a cool, dry place. Once opened, seal tightly or refrigerate to maintain freshness.

Origin: China    

Net Weight: 115g