1. Because there is no small scale, I estimated the dosage by myself. It’s just that we don’t have small red dates anymore, so we can only use big red dates instead. Small red dates are better.
2. After the white fungus is soaked, it is very large, if you can't handle the quantity, it is recommended to soak the flowers! Then cut the white fungus into small pieces as much as possible.
3. Boil a pot of clean water on the high fire. After the water is boiled, put the longan and red dates in. The longan needs to be boiled for a long time so that the flavor will come out. If there are small red dates, you don’t need to put it so quickly. Oh little red dates.
4. Cook on high heat for 10 minutes, remember to add a little more water! The longan fragrant after boiling! Longan has to be boiled so open to put the white fungus. I believe you all know the role of longan, I won’t be wordy here~ Ha ha ha~·
5. Slowly put the white fungus just made into the tumbling pot.
6. Stir it with a spoon, then bring it to a boil over high heat and then close the lid.
7. Simmer for 20 minutes on medium heat, pay attention to see if there is leakage, if it is easy to leak, simmer for 30 minutes on low heat.
8. Add rock sugar after 20 minutes. Polycrystalline rock sugar is better than single crystal, because it has some medicinal properties.
9. Put in an appropriate amount of water to avoid staleness.
10. Simmer for another 30 minutes over low heat. When the white fungus is melted, the soup becomes thicker, and it's just like a soup.
11. After turning off the heat, do not pour out the white fungus and leave it cold, let it simmer in the pot to cool naturally.
12. Qiang Qiang~ The newly-baked red jujube, longan and white fungus soup is just like that. Maybe it’s not selling well, but it tastes very beautiful. The method is also very simple and very easy~ If you personally touch it, try it out. Believe yours is better than mine, hahaha
