1. Use a toothpick to drill a hole at the bottom of the lotus seeds, and then use the other end to poke out the shoot of the lotus.
2. Clean the lotus seeds and then put in boiling water for 10 minutes. Remove and drip dry.
3. Clean the chestnut and put in boiling water for 15 minutes. Remove and drip dry.
4. Crush the shell of the ginkgo and remove the bean.
5. Put the ginkgo in boiling water for 10 minutes, then remove the skin and drip dry.
6. Put the quail eggs in a pot with cold water, then turn up the heat to boiling. Cook for 4 minutes, then remove and remove the shell.
7. Soak the red dates in water to soften, then remove the pips.
8. Soak the wolfberries in water to soften, then remove and drip dry.
9. Clean the lily bulb and peel the petals. Wash thoroughly and drip dry.
10. Heat about 6 cups of water in a large pot to boiling, then add in the ginger, red dates and wolfberries to cook for 10 minutes.
11. Add the rock sugar and then gradually add the lotus seeds, chestnut and ginkgo. Cook for another 15 minutes.
12. Add the lily bulb and quail eggs.
13. Serve after tasting the sweetness.
Ingredients (for 4):
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