Longan, Lotus Seed and Lily Soup

Longan, Lotus Seed and Lily Soup

1. Soak soft white fungus and lotus seeds in cold water for 15-20 minutes.

2. After soaking it, wash it, remove the thick yellow roots of the white fungus (it is said to be poisonous, and very thick and not tasty), and then tear it into small flowers, and then remove the lotus heart of the lotus seed (the lotus heart is very bitter and astringent, after removing it) The lotus seeds are very soft and fragrant when cooked, and they are not acrid. Of course, lotus heart is a good thing. Those who like lotus heart can not go). After soaking, the white fungus and lotus seeds are clean and beautiful after removing the root and lotus heart.

3. Put it in a pot, add water, and cook on high heat. After the water is boiled, turn to low heat and cook for about 45 minutes.

4. Put the longan meat and rock sugar (if longan is used, cook it with the white fungus and lotus seeds), boil it on a high fire, turn the water to a low heat and cook for about 5 minutes after the water has boiled, and it will be out of the oven~~

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