Osmanthus and Lotus Seed Soup
1.
Pick out the lotus seeds one by one from the fresh lotus
2.
Then peel off the outer layer of green skin, it’s a bit expensive for fingernails
3.
Remove the seed coat that resembles a peanut coat on the outside, break it in half and remove the lotus heart inside
4.
Then wash it clean and pour it into a wall breaker with a filter
5.
Add two large bowls of water, and press the fruit and vegetable breaking procedure
6.
The lotus seed pulp with broken walls can be poured out, I poured out the slag inside, it is very delicate anyway
7.
With the rice porridge function of the rice cooker, it will actually be enough to cook for about ten minutes
8.
Finally, sprinkle on the dried osmanthus while it is still hot, stir evenly and stop the fire!
Tips:
1. The starch of lotus seeds is very high, it is best not to be lazy and put it in a soymilk machine that can automatically heat up;
2. The slag from the broken wall is very delicate, and there is no bad taste when it is put in. I added a filter to make the grinding position more concentrated~
3. The lotus seed heart can also be scored, without the bitterness of the dry lotus seed heart
4. Add sweet-scented osmanthus a little later, otherwise it will suffer