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1
Wash mung beans and lotus seeds, soak them for five hours, drain and set aside -
2
Pour an appropriate amount of pure water into the soup pot and bring to a boil -
3
Pour in the soaked mung beans and lotus seeds and bring to a boil, then turn to medium heat and cook (watch the fire to prevent overflowing) -
4
Skim off part of the scum (because the ingredients contain starch) -
5
Prepare appropriate amount of rock sugar -
6
After half an hour of stewing, the mung beans and lotus seeds have become crispy. Add rock sugar and cook for another five minutes -
7
Cook until the rock sugar melts -
8
Picture of finished product.
Tips
Mung beans and lotus seeds are soaked for five hours in advance and will become even crispier after stewing!