Red Bean and Lotus Root Soup

Name: Red Bean and Lotus Root Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 section Lotus root; 50g Chixiaodou; 50g Barley; Some crystal sugar; Some Shimizu

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Chinese medicine believes that lotus root is cold in nature and sweet in taste. For raw use, it has the power of cooling blood, dispelling stasis, etc.; regular use can benefit blood, stop diarrhea, and can also invigorate the spleen and appetite. In winter, lotus root is mostly used to cook with meat. Cooking with red beans has the effects of nourishing and strengthening the spleen and stomach. It has certain benefits to cope with the dryness in the northern winter.

Ingredients

1 section Lotus Root
50g Chixiaodou
50g Barley
Some Crystal Sugar
Some Shimizu

Red Bean and Lotus Root Soup

1. Wash the red beans and barley, and soak overnight in advance

2. Put the rice soaking water and beans into the pot together, add enough water, and bring to a boil

3. Wash the lotus root section and remove the skin

4. Cut into larger pieces and soak in clean water; soaking is to wait until the pot is boiled, so you don’t need to soak it.

5. After the beans are boiled for 10 minutes, put in the lotus root

6. Cover and turn to medium-low heat and cook for 50 minutes

7. Turn off the heat and put in the right amount of rock sugar, then heat the soup, the rock sugar will melt in a while

8. Put it into a bowl and drink after it cools slightly, the lotus root has become soft and waxy in 50 minutes

Tips:
The red beans and barley should be soaked in advance, and the lotus root should be put in after the red beans and barley are boiled for 10 minutes. Add enough water at a time.