Then put the washed and soaked tremella into the pot, boil it with cold water and fire, add the washed lotus seeds, and stir with a spoon from time to time to avoid sticking to the bottom of the pot. After boiling again, cook on high fire for 10 minutes, and then turn to low heat and cook slowly (similar to porridge). After about 1.5 hours (the soup starts to be a little sticky), you can add red dates and rock sugar and cook slowly for another half hour.

That's what I do at home. The tremella melts in the mouth, the lotus seeds are fresh and tender, and the soup is smooth. . .