Red Bean Lotus soup
By VicentaLakin
Chinese doctors think it's cold and odoury. It's raw, it's cold, it's disillusioned, it's good, it's bad, it's good, it's bad, it's good. The winter lotus is used to cook with meat, and with red beans to supplement strong, spleen-raising, etc., to some benefit from drying in the north。
Recipe Recommendations
- lotus root section
- red bean 50 grams
- glutinous rice 50 grams
- rock sugar appropriate amount
- qingshui appropriate amount
Steps for Red Bean Lotus soup
1
Red beans and rice are washed clean and made overnight
2
(a) The water and beans of the rice shall be put into the pot with sufficient water and the fire shall open
3
The lotus section is clean and the skin is removed
4
Cut into larger blocks, so that they may be immersed in water; so that they may wait for the opening of the pot, and so that they may not be immersed intentionally
5
The beans are cooked for 10 minutes and put in the hyena
6
(b) 50 minutes of cooking in small fires
7
Put a proper amount of glucose in the fire, then heat the soup, and it melts
8
A little cold and you can drink in the bowl, and 50 minutes of the lily has become soft。