Angelica Peanut Walnut Soup

Name: Angelica Peanut Walnut Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 9g Angelica; 20g peanut; 45g Astragalus; 4g Cordyceps flower; 3g Wolfberry; 5 Changsi Seedless Golden Silk Date; 5 Longan

by Russ

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The warm soup is the most fascinating scene on the table at this time~ In this soup, the head of Angelica can promote blood circulation and astragalus can invigorate qi; various ingredients can promote yang, nourish blood and nourish the spleen; add sago and olive oil to make The soup is thicker, smoother and more fragrant; ginger brings out a little umami, and also has the effect of reducing cold; walnuts are soft, peanuts are slightly crispy, and cordyceps flowers have bites.

Ingredients

Angelica Peanut Walnut Soup

1. Soak the walnuts in water overnight and drain

2. Angelica, Astragalus, add water for more than 2 hours to soak until it tastes

3. Put the washed cordyceps flower, wolfberry, jujube, longan, ginger, salt, walnut, peanut, sago into the pot, pour in the angelica and astragalus soup and water that suit your taste, and pour in the olive oil

4. Pressure cooker for 30 minutes, or cook in a casserole until the walnuts are soft