1. Wash the mung beans and lotus seeds, soak for five hours and drain the water for later use
2. Pour an appropriate amount of pure water into the soup pot
3. Pour in the soaked mung bean and lotus seeds to boil and turn to medium heat (watch the fire in the meantime to prevent overflow)
4. Skim part of the foam (because the ingredients contain starch)
5. Prepare the right amount of rock sugar
6. After half an hour of simmering, the mung bean lotus seeds are crispy, add rock sugar and cook for another five minutes
7. Cook until the rock sugar melts
8. Finished picture.
Tips:Mung beans and lotus seeds are soaked for five hours in advance, and they are more crispy after stewing!
