Lotus Root Chestnut Syrup

Name: Lotus Root Chestnut Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Lotus root; 15 chestnut; 50g raisin; Some crystal sugar

by Little Ai Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There are many benefits of eating lotus root in spring. Spring is here, and the weather is inevitably dry and windy. For female friends, not only should pay attention to the effect of weight loss, but also pay attention to skin care. Lotus root has a good effect, let’s take a look at providing lotus root and chestnut syrup for everyone! "

Ingredients

Lotus Root Chestnut Syrup

1. Prepare all materials.

2. Wash the lotus root and cut into thick slices. The chestnuts are shelled and the membrane is removed for later use.

3. Add appropriate amount of water to the pot, put in the lotus root and chestnuts, boil the pot over medium heat for 10 minutes.

4. Change the heat to a slow simmer for about 1 hour, add rock sugar, and boil the raisins to melt the rock sugar.

Tips:
1. When peeling raw chestnuts, if the skin inside the chestnut is not easy to peel off, it can be easily peeled off by soaking it in water for a while.

2. Soak the lotus root with white vinegar or lemon to make the stewed lotus root white and tender. Don't soak if you feel troublesome. Does not affect the taste of the soup.

3. Don't use iron containers when cooking lotus root, as it will make the food black.