Steamed white fungus, Lily and pumpkin (oven version)-You Are Foodie

By Ernest
19

Steamed white fungus, Lily and pumpkin (oven version)

In autumn, when things are dry, many people will feel that their skin, throat and lips are dry. At this time, you might as well have a bowl of such desserts to moisten yourself and your family. Tremella, lily, pumpkin and honey are all good things for moistening dryness. This time, we combine them together. The steamed tremella, pumpkin and Lily are poured with honey and sprinkled with dried osmanthus. I'm very responsible to tell you that they are delicious.Today's dessert is steamed in an oven. Don't be surprised that I'm so troubled. First, I want to participate in topic activities. Second, I'm curious to try it. If I don't have an oven, I'll steam it directly~~~

Main Ingredients

Dried osmanthus appropriate amount
Honey appropriate amount
Lily A moderate amount of
Pumpkin A moderate amount of
Tremella fuciformis soup appropriate amount

Step 1 . Preheat the oven for 200 degrees first. Cut the pumpkin into thin slices and drain it into a container with a little depth. Put the lily on it. (I use fresh lilies. If it's dried lilies, please use it after soaking.)

Step 2 . Put the tremella soup cooked in advance on both sides. (the tremella soup I use is very low in sweetness)

Step 3 . Add newly boiled water to a deep baking dish, and put it into the dish containing pumpkin and Lily. The amount of water is a little lower than that of the dish containing pumpkin. (do this step when the oven is almost preheated)

Step 4 . Cover the baking tray with tin foil.

Step 5 . Put it in the oven, the bottom layer, 200 degrees for about 20 minutes. The specific time is adjusted according to the thickness of your pumpkin slices.

Step 6 . Take out the tin foil.

Step 7 . Sprinkle with honey and dried osmanthus and serve.

Step 8 . finished product

Step 9 . finished product

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