Tremella Lychee Mung Bean Congee
1.
Prepare an appropriate amount of lychee and wash away the dust and impurities attached to the surface with cold water; look carefully on the surface of the lychee, and you can see a continuous thin line running through the variegated raised surface of the lychee in a circular shape. This is the weakest part of the lychee (such as (Shown in the red line of the figure)
2.
Hold the thin line part with your fingers, and gently pinch it in. The lychee peel is exploded after one pinch and one pinch; this way the exploded lychee peel can be easily peeled off
3.
A small handful of white fungus is soaked in cold water to wash away impurities on the surface; the soaked white fungus is cut into small pieces with a knife
4.
Put enough cold water in the pot, add the white fungus, and boil on high heat; clean the dust on the surface of the mung beans with water
5.
Wait for the water in the pot to boil, add mung beans and cook on high heat; cook for about 10 minutes, pour a small bowl of cold water into the pot and continue cooking
6.
During the cooking process, there will be white froth floating on the surface of the soup. Use a spoon to skim it off. If necessary, add a small bowl of cold water to cook; cook until the mung beans bloom and become soft
7.
The lychee peels off the skin, leaving the pulp; the lychee pulp is placed in the pot
8.
Put a piece of rock sugar in the pot; continue to cook for 5-10 minutes, until the rock sugar melts
