Ginseng and Lotus Seed Soup
Double-boil white ginseng with seedless lotus seeds to tonify qi and benefit the spleen; the ginseng may be reused up to three times.
Ingredients
White ginseng (washed)
10 g
Lotus seeds (cored)
10
Rock sugar
30 g
Water (clean water for soaking and steaming)
to taste
Instructions
1
Cooking Process
Place the white ginseng and lotus seeds (cored) in a bowl, add clean water to taste for soaking, then add rock sugar. Place the bowl in a steamer and steam over water for 1 hour.
2
How to Serve
When serving, drink the soup and eat the lotus seeds. The ginseng can be used three times in succession; the next day, add lotus seeds, rock sugar, and water to taste, and steam and consume in the same way. By the third time, you can eat the ginseng along with the rest.
