Composition:

Steps:

Soak chickpeas in water overnight in advance until they are completely soaked.

Water-soaked tremella fuciformis is stripped of its yellow roots and torn into small flowers.

Peel chickpeas and cut pineapples into pieces.

Put pineapple, tremella and rock sugar into a soup pot.

Add enough water and bring to a boil. Bring to a low heat and cook for 30 minutes.

Add chickpeas and continue to cook for 30 minutes.

Finally, add Lycium barbarum for boiling 1 min and turn off the fire.

note:

The skin of chickpea is thick, which affects the taste. Peel it before cooking.

Lycium barbarum can keep beautiful color at the end.