This lychee white fungus and mung bean soup might help people feel fresco and cool in hot summer. Lychee fruit is a rich source of vitamin C, as well as calcium, potassium and phosphorus. Lychee is often pressed for juice, and pulped to make a sherbet dish which is very popular and indigenous in China.
Ingredients: 1 piece of white fungus; 50g mung bean; 300g lychee
Seasoning: rock sugar
1. Soak white fungus in water for about 2 hours; Soak mung bean in water for about 6 hours.
2. Clean white fungus, tear into pieces and then add into a cooking pan. Add some water, bring into boiling and then turn into low heat to cook for one hour. One hour later add mung beans.
3. After mung beans are cooked, add several rock sugar and continue to cook for five minutes. Finally peel off lychee, get rid of seed, and then add lychee nuts into the cooked soup.