Lotus Root and Mung Bean Soup
Lotus root is at its best now, with a soft, powdery texture and delicious flavor. My daughter had a large dark blemish on her face, so I added mung beans to the soup for their heat-clearing properties.
Ingredients
lotus root
4
pork shoulder bones
500 g
mung beans
20 g
dried tangerine peel
4 slices
dried jujubes
3
Instructions
1
Step 1
Peel the lotus root and cut it into small pieces.
2
Step 2
Rinse the mung beans thoroughly.
3
Step 3
Blanch the pork shoulder bones, then rinse away the scum.
4
Step 4
Soak the dried tangerine peel in warm water until soft, then scrape off the white pith.
5
Step 5
Add 3 dried jujubes. Omit them if you prefer a less sweet soup.
6
Step 6
Place all the ingredients in an electric pressure cooker and press the Soup setting.
7
Step 7
When the soup is ready, skim off the excess fat with a fat-skimming ladle. Season to taste, although salt is optional.
8
Step 8
The lotus root releases its starch, giving the soup a clear, sweet flavor. The same pot provides both soup and vegetables.
