Lotus Seed and Lily Soup-Clear Soup Version

Overview

Why the clear soup version? Because I wanted to boil the white fungus till it becomes sticky and get the glue. But later I found out that this was a waste of gas. So I cooked it faster this time. But with the addition of mung beans, the soup is quite sandy. If you want to cook out the glue and make it sticky and delicious, use a rice cooker. If this is the case, put the white fungus in and cook it first. When I was in school, I cooked purple sweet potato, white fungus, and sugar water in my dormitory for more than an hour or two. Super delicious.

Tags

• soups
• lily
• longan meat
• mung beans
• sugar
• tremella
• lotus seeds
• water

Ingredients

Steps

1. 1 Soak mung beans, white fungus and lily for an afternoon

   

2. 2 After soaking, tear the white fungus into small pieces

   

3. 3 Prepare fresh lotus seeds and longan meat

   

4. 4 Put all the ingredients into the pot

   

5. 5 Add appropriate amount of water, be sure to add enough water. Bring to a boil over high heat, then turn to low heat and simmer until the mung beans bloom and the lotus seeds are cooked

   

6. 6 Adding sugar is complete