Ingredients for the four-fruit soup in Quanzhou Tianhou Palace: hollow lotus seeds, white fungus, mung bean, coix seed, Ahda seeds, and grass jelly grass

How to make the four-fruit soup

Ingredients:

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Hollow lotus seeds, white fungus, mung beans, barley, Ada seeds, stone flower jelly grass

Preparation method:

1. Wash lotus seeds, mung beans and barley. Put them in separate pots, soak them in water, then add an appropriate amount of water and steam them for 20 minutes. Take them out.

Cut the jelly grass and stone flower into cubes, boil the ahda seeds in water, and then cool them.

2. Soak the white fungus in water, wash it, and pour it into a boiling water pot. Cook for two to three minutes and take out.

3. Put an appropriate amount of water and sugar in a casserole and bring to a boil. Remove from heat and let cool.

4. When eating, select some of the above favorite ingredients and put them in a bowl, scoop in sugar water (or honey), and add an appropriate amount of shaved ice in summer.

Flavour characteristics:

Sweet and refreshing, cooling and detoxifying.

Due to the long history of Siguo Soup, some fruit elements are also added to the current Siguo Soup, such as watermelon, pineapple...

And Ada seeds are no longer just what they used to be. One kind, but stuffed.

The grain and oil store in the Longgong Vegetable Market on Jiuyi Road in Quanzhou sells those materials. It’s safe and hygienic to cook your own food at home~