Ingredients: 500g corn on the cob, 50g agaricus blazei, 100g white kidney beans, 50g colored kidney beans, 100g cashews, 20g dried longan, 1 pcs. fruit peel
Seasonings: 1 tsp. sea salt
- Soak agaricus blazei for 30 minutes. Soak white kidney bean and colored kidney bean for 3 hours. Remove from water and set aside for later.
- Cut corn on the cob into 4 pieces to help them absorb the seasonings.
- Put 20 bowls of water into a saucepan and bring it to a boil. Cook for 15 minutes. Reduce to medium heat and cook for 1 hour. Reduce to low heat and shimmer for another 30 minutes. Add seasoning seasonings before serving.