1. Prepare fresh lotus seeds
2. Soak the white fungus, wash it, and break it into small flowers by hand
3. Wash the rice and mung beans and put them in a casserole pot. Pour enough water and boil over high heat. After 10 minutes, put the processed white fungus into the pot and cook on low heat for 40 minutes.
4. After 40 minutes, the mung bean has "flowered", put in fresh lotus seeds and cook for 5 minutes
5. Put the rock sugar before the pan is cooked, turn off the heat after the rock sugar is boiled, cover the pan and simmer for half an hour before opening the pan.
Tips:1. Fresh lotus seeds should not be boiled for too long, as they will spoil the taste.
2. The rock candy must be put when it is out of the pot. If it is put early, the white fungus will not be easy to soften. This is still a trick my grandma taught me.
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4. Do not open the lid immediately after cooking. Covering the lid and simmering for a while will make the porridge thicker and the beans softer.
