Pumpkin, Pearl, Lotus Root Soup

Name: Pumpkin, Pearl, Lotus Root Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pumpkin; 30g lotus root starch; 280g Glutinous rice flour

by Sunny 99

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pumpkin contains vitamins and pectin. Pectin has good adsorption properties, can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and can play a detoxification effect. The pectin contained in pumpkin can also protect the gastric mucosa from the irritation of rough foods and promote the healing of ulcers, which is suitable for people with stomach diseases. Pumpkin has the health effect of lowering blood sugar. Pumpkin is rich in cobalt. Cobalt can activate the body's metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the body. It is an essential trace element for human pancreatic islet cells. It has special effects on preventing diabetes and lowering blood sugar. The lotus root has high nutritional value. It is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch. It can obviously replenish qi and blood and enhance human immunity. "

Ingredients

Pumpkin, Pearl, Lotus Root Soup

1. The pumpkin is cleaned and steamed in a pot. (The dosage can also be appropriately halved according to needs)

2. For a good taste, peel off the steamed pumpkin.

3. Use chopsticks to stir in a circular motion to form a puree.

4. Add the glutinous rice flour and stir a few times with chopsticks to avoid sticking your hands. (Pumpkin has sweetness, lotus root powder is also very sweet, no sugar is added. You can also add appropriate amount of sugar as you like)

5. And into a smooth dough. (Pumpkin contains enough water, so there is no need to add water when making noodles.)

6. Roll the dough into long strips and cut into small noodles of even size.

7. The small noodles are rounded with the palm of your hand and are about the same size as peanuts.

8. Do it in turn.

9. Pour lotus root flour in a small basin. (One package bought in the supermarket, inside is individually wrapped, a small package is used.)

10. Add a little cold boiled water first, stir evenly to dissolve the lotus root flour.

11. Add appropriate amount of water to the pot, and add the small balls after the water is boiled.

12. It'll be cooked when it floats up.

13. Pick up the pot and pour directly into the lotus root juice just adjusted. (If the water is not used up, leave it behind, and get the little yuanzi into the lotus root soup)