Tremella Mung Bean Soup

Overview

This sugar water is refreshing and nourishing. After it is chilled, a bowl of it will bring you deep coolness in the hot summer.

Tags

• soup
• ice products
• summer recipes
• dried white fungus
• mung beans
• rock sugar
• lotus seeds

Ingredients

Steps

1. 1 Soak dry white fungus in warm water.

   

2. 2 Discharge the pressure cooker and maintain pressure for ten minutes.

   

3. 3 Soak mung beans and lotus seeds for two hours in advance.

   

4. 4 Bring to a boil over high heat, turn to medium-low heat, and add rock sugar.

   

5. 5 Cook until the mung beans are turned on and the lotus seeds are soft and glutinous.

   

6. 6 Add appropriate amount of cooked white fungus.

   

7. 7 Bring to a boil again.

   

8. 8 Add washed wolfberry and cook briefly.