消愁开心羹Happy White Fungus Soup

银耳泡发撕碎；柠檬洗净，压榨取汁备用。Soak white fungus and tear into small pieces; wash lemon and obtain juice.

玫瑰花洗净放入茶杯，加入150毫升沸水，盖上浸泡30分钟，收取玫瑰汁备用。Wash rose pulp and simmer with 150ml boiling water for 30 minutes to obtain rose flavored tea.

将玫瑰花茶与药汁材料一同放入砂锅，加入300毫升清水，大火煮滚后改用小火煎煮30分钟，弃渣留汁备用。Pour rose tea and herbs soup into clay pot, add 300ml water, bring to quick boil and then simmer in low heat for 30 minutes, filtered.

将冰糖放入锅内，加水300毫升，煮至冰糖完全溶解后备用。Boil rock sugar with 300ml water in high heat until totally dissolve, set aside.

将银耳放入砂锅内，加入药汁，同时加入清水300-500毫升，大火煮滚后改用小火炖煮4-5个小时至银耳稀烂时加入糖水、柠檬汁及玫瑰花水，搅匀即可。（糖量及水量可依据个人喜爱随意增减。）Place white fungus in clay pot, pour in mixed herbs soup, add 300-500ml water, bring to quick boil and then simmer in low heat for 4-5 hours until white fungus totally soften, add in sugar syrup, lemon juice and rose tea, stir to mix. (May add in extra sugar or water accordingly.)