Osmanthus and Lotus Seed Soup

by Tian Luo girl

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

What I miss most after arriving in Shanghai is the summer night when the cicadas crowing. The vendors walking around carrying their burdens usually have fresh lotus roots in one basket and fresh water chestnuts in the other. They take a walk next to the West Lake in the evening. At the time, I bought two lotus roots and peeled them all the way. The watery lotus seeds and the slightly bitter lotus seeds in the heart chewed the mixed taste in the mouth.
Although there are countless city parks in Shanghai, and there will be a small lake for a little bit of scale, but I never see a lotus plant again, and occasionally I encounter a few who carry heavy burdens all selling cherries and Mangosteen is often excited in the past and went back in despair. On the weekends, I picked a road I hadn’t walked before. It was really effortless. I saw a small shop selling lotus plants. When I went to pick it, the owner said with regret There are really not many people who like to eat lotus pods. Although they carefully soak the lotus pods in ice water, it can't stop them from changing into the yellow flowers of tomorrow.
The taste of fresh lotus seeds is completely different from that of dried lotus seeds. The clever late-summer taste cannot be imitated by dry goods anyway.
Water is the soul of life. "

Ingredients

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

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