Red Bean, Longan and White Fungus Soup
This sweet soup is made with red beans, longan, and white fungus—three nutritious ingredients widely valued for their therapeutic benefits. A small amount of lotus root powder and rock sugar is added to enrich the dessert's nutrition, enhance its health benefits, and improve its flavor.
Longan is known for boosting brain function and intelligence, replenishing blood, calming the mind, enhancing immunity, nourishing the skin, and slowing aging. Red beans help detoxify the body, replenish blood, promote urination, reduce swelling, boost qi, and strengthen the spleen. White fungus is widely regarded as an excellent nourishing tonic that protects the liver, nourishes yin, clears heat, boosts qi, cleanses the intestines, strengthens the spleen, stimulates appetite, promotes sleep, moistens dryness, supports brain function, and enhances immunity.
This dessert not only offers nourishing and health-promoting benefits but also delivers a deliciously sweet taste that warms the heart.
Ingredients
red beans
100 g
dried longan
50 g
white fungus
50 g
rock sugar
to taste
Instructions
1
Step 1
Wash the white fungus and soak it in cold water.
2
Step 2
Wash the red beans and soak them in cold water.
3
Step 3
Wash the dried longan and soak it in cold water.
4
Step 4
Tear the soaked white fungus into small pieces and place into a rice cooker, add an appropriate amount of water and start cooking.
5
Step 5
Once it comes to a boil, add the red beans into the rice cooker, cover with the lid and continue cooking.
6
Step 6
After 50 minutes, pour the soaked dried longan along with its soaking water into the rice cooker, cover with the lid and continue cooking.
7
Step 7
Cook until the red beans have bloomed open, add the rock sugar and continue cooking.
8
Step 8
Once the ingredients are tender, the rock sugar has melted and the soup has thickened, turn off the power, ladle out and serve.
