Rock sugar mung bean and white fungus soup

Overview

It's summer, and the weather is getting hotter and hotter every day, so I can't help but crave cold things. Liangpi and cold noodles are my favorites these days, but I still have some control and never touch the cold drinks in the refrigerator. Women are delicate and should not eat anything that is too cold. Sometimes they will inevitably buy ice cream if they are greedy, but they only drink room temperature or slightly hot drinks. The hot summer is forcing people to inevitably get angry and don't want to drink those iced drinks, so a glass of rock sugar mung bean and tremella soup that is refreshing to reduce inflammation, nourish yin and moisturize the lungs is indispensable at this time. After simmering a pot over low heat, except for two bowls, my mother ate the rest, and she ate them all at once. Indeed, the soft and waxy bean flavor of mung beans, the moistness and softness of white fungus, the sweetness of rock sugar, and the sweetness of wolfberry are all added together. Drinking it softly like this will definitely be comfortable and comfortable from the throat to the stomach. It is inevitable that things in this world will go as everyone wants, but there are always desserts like this that can soothe the pain in people's hearts. Probably, from the first taste of sweetness, people will remember this pleasant taste. Mom loves sweets, and so do I. In the past, she always made delicious food that surprised me, but now it’s me who makes it. No matter who does it, there is love in it. A bowl of refreshing rock sugar mung bean and white fungus soup is a great way to relieve the heat. It is also my favorite. I hope more mothers will like this kind of soup. On such a hot summer day, there is no better drink than this. Every drink and every meal comes from the kindness of our parents. Now, let us give back to our parents.

Tags

• dessert
• ice products
• children
• old man
• afternoon tea
• autumn recipes
• mung beans
• rock sugar
• tremella
• wolfberry
• water

Ingredients

Steps

1. 1 Clean the mung beans.

   

2. 2 Add appropriate amount of water and soak overnight.

   

3. 3 Add appropriate amount of water to the white fungus and soak overnight.

   

4. 4 Soak the white fungus completely and drain off the soaked water.

   

5. 5 Pick off the roots, tear into small florets, rinse and drain off the water.

   

6. 6 Drain the dirty water from the soaked mung beans and rinse them thoroughly.

   

7. 7 Add about 1.5L of water to the pot and add the white fungus.

   

8. 8 Cover the pot, bring to a boil over medium heat, then reduce to low heat and simmer for about 50 minutes.

   

9. 9 Add the mung beans, cover the pot and continue cooking for about 30 minutes.

   

10. 10 Add the wolfberry, stir briefly and turn off the heat.

    

11. 11 Add rock sugar and mix well.

    

12. 12 Allow to cool slightly before serving.