1. First remove the skin of the lotus seed.
2. Use a toothpick to insert it from the head of the lotus seed.
3. Slowly poke in and take out the lotus heart from the back.
4. The lotus seed heart taken out.
5. Soak the white fungus in warm water and rinse.
6. Remove the stalk and tear it into small pieces by hand.
7. Wash the lotus seeds and set aside.
8. Wash the jujube and set aside.
9. Add enough water to the casserole and boil the lotus seeds.
10. Put in the white fungus.
11. Add rock sugar and bring to a boil.
12. Turn the lid to low heat and cook for 50 minutes.
13. Then add the jujube.
14. Cover and cook for another 40 minutes over heat. When it reaches room temperature, stir in honey and mix well.
Tips:Honey must wait until the soup is cooked, and then add it to a little cooler. High temperature will destroy the nutrients of honey.
Don't throw away the lotus seed heart, soak it in water after drying to clear the heart and fire to communicate with the heart and kidney.