1. Prepare white fungus, mung beans, red dates and rock sugar.
2. Soak the white fungus in advance; wash the red dates for later use.
3. Wash the mung beans, pour them into a rice cooker; add an appropriate amount of cold water and simmer for 20 minutes, until the mung beans bloom, set aside.
4. Wash the white fungus, add an appropriate amount of cold water and simmer for 30 minutes.
5. Pour in the red dates and cook for 5 minutes.
6. Add rock sugar and cook for 5 minutes.
7. Pour in the cooked mung beans and bring to a boil.
8. Put the stewed white fungus soup in a bowl and serve warm.
Tips:1. Mung beans can also be cooked with white fungus, but white fungus is not easy to produce gum.
2. This time my mung beans have been cooked for too long, 15 minutes is enough.
3. Because I like to eat sweeter mung bean soup, I add more rock sugar; if I don't like sweets, I can add less.
