Chinese Sweet Soup/Tong Sui #My Version

Happy weekend my dear friend, wanna try Tong Sui or Chinese Sweet Soup, especially serve with some Bird Nest! Some of you may have never heard of it. It's a real Chinese sweet soup like egg drop soup in sweet version.

Commonly made with either red bean, mung bean or black bean with authentic tangerine flavor or you may find some folks add some coconut milk to it.

To me, adding some other ingredients, such as barley and wild rice is meant to get some more carbs and can eat as breakfast and replacing junk food in tea time or snack time.

I'm not breaking the Tong Sui rules if I cook that way, it just the way how i cook.

My recipe.
Prep Time: 10 minutes / Cook Time: 2 hours and 30 minutes

Ingredients:

1 cup of mung bean
3/4 cup dried lily bulb
1 small size white fungus
2 tbsp goji berries
1/2 cup barley
1/4 cup wild rice
Yellow or white rock sugar as need it
1/4 cup peanut-peeled the skin
Medium size of tangerine peel
1 1/2 liter of water

Method:

Soak the tangerine peel and white fungus until it's soft. Cut white fungus into a small chunk, and use a spoon to clean the soft part of the tangerine peel then cut wise length.

Using a strainer, rinse all the ingredient (accept for rock sugar) and bring to boil by using a slow cooker and set up the time for 2 to 2.5 hours. Or you can just boil as regular over low heat for that duration of time.

When it's 1/2 hours left, add the rock sugar as you prefer how much sweet do you like.

Serve with Bird Nest.