Lily Bulb and Lotus Seed Soup
This sweet soup features bright, vibrant color, soft, tender texture, and a fresh, light, sweet, and fragrant flavor.
Ingredients
lily bulb
50g
lotus seed
50g
pineapple (cut into small pieces)
50g
dried longan pulp (minced)
50g
cherry
50g
rock sugar
20g
edible alkali
a pinch
Instructions
1
Prepare lotus seeds
Place a soup pot over high heat, add water and bring to a boil. Add edible alkali and lotus seeds, bring back to a boil, then splash in a small amount of cold water and continue cooking for a while. When the lotus seed skins are soft enough to be pinched off, remove the seeds and soak them in a basin of fresh water to rinse off the alkali taste. Peel the skins off the lotus seeds one by one, remove the core from each, place in a bowl, and steam over high heat until soft and fully cooked. Mince the dried longan pulp, cut the pineapple into small pieces, and set aside.
2
Cook the soup
Place the soup pot back on the heat, add rock sugar and fresh water, and cook until the rock sugar is fully dissolved. Add the lotus seeds, cherries, pineapple, and minced dried longan pulp, bring to a boil. When the lotus seeds float to the surface of the soup, turn off the heat, transfer to a soup bowl, and serve.
