Red Bean, Longan, and White Fungus Sweet Soup
A warm Chinese sweet soup of red beans, gelatinous snow fungus, and dried longan slow-cooked in a rice cooker until the beans burst and the broth turns creamy and sweet.
Instructions
- 1
Clean the white fungus and soak it in cold water.
- 2
Wash the red beans clean and soak them in cold water.
- 3
Clean the dried longan and soak it in cold water.
- 4
Tear the soaked white fungus into small pieces and put them into the rice cooker, then add an appropriate amount of water to cook.
- 5
After the water boils, put the red beans into the rice cooker, cover it, and continue cooking.
- 6
After a few minutes, pour the soaked dried longans along with the water they were soaked in into the rice cooker, cover with the lid, and continue to cook.
- 7
Simmer until the red beans split open, then continue to simmer after adding rock sugar.
- 8
When the ingredients are cooked, the rock sugar has melted, and the soup is thick, you can turn off the heat and serve to enjoy.
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Ingredients
Main Ingredients
- Red bean100g
- dried longan50g
- Tremella50g
Seasonings
- rock sugarto taste