Chestnut and Mixed Fruit Soup

Name: Chestnut and Mixed Fruit Soup
Cuisine: Chinese
Ingredients: 200g Chestnut meat (dice before steaming); 200g Ginkgo meat (dice before steaming); 40g Red melon (cut to the same size as ginkgo); 40g Green plum (cut to the same size as ginkgo); 165g White sugar; Osmanthus sugar (add at the end for seasoning), A small amount; 40g Water chestnut starch (wet starch used for thickening); 600g Water (for cooking)

This traditional Shanghai sweet soup features chestnuts and ginkgo nuts as its primary ingredients, paired with candied red winter melon and preserved green plums. It has a pale color, a sweet and fragrant taste, and is perfectly suited for the autumn and winter seasons.

Varies

Easy

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Ingredients

Chestnut meat (dice before steaming) 200g

Ginkgo meat (dice before steaming) 200g

Red melon (cut to the same size as ginkgo) 40g

Green plum (cut to the same size as ginkgo) 40g

White sugar 165g

Osmanthus sugar (add at the end for seasoning) A small amount

Water chestnut starch (wet starch used for thickening) 40g

Water (for cooking) 600g

Instructions

Steam the main ingredients

Cut the chestnuts, red melon, and green plum to the same size as the ginkgo, then steam the chestnuts and ginkgo in a steamer for about 45 minutes.

Cook the soup

Remove the chestnuts and ginkgo and place them in a pot along with the red melon and green plum. Add 600g of water and bring to a boil, then stir in the wet water chestnut starch mixed with sugar to form a thick soup (do not add too much wet starch). Add the osmanthus sugar, mix well, and remove from heat.