Purple sweet potato and lotus seed soup is a nourishing dessert loved for its vibrant color and delicate flavor. Here’s a simple yet delicious recipe to guide you.
Ingredients:
200g purple sweet potato (peeled and diced), 50g dried lotus seeds (soaked and deseeded), 30g dried white fungus (soaked and torn into pieces), 10 red dates (pitted), 20g rock sugar, and water.
Steps:
1. Preparation: Soak dried lotus seeds and white fungus in water for 2 hours until soft. Drain and set aside. Peel and dice the purple sweet potato into small cubes.
2. Cooking: Add water to a pot (about 1 liter), bring to a boil, then pour in lotus seeds, white fungus, and red dates. Simmer over medium heat for 20 minutes.
3. Add Sweet Potato: Toss in the diced purple sweet potato and cook for another 15 minutes until the potato turns tender and the soup thickens slightly.
4. Sweeten: Stir in rock sugar, adjusting to your taste. Simmer for 5 more minutes until the sugar dissolves completely.
Serving: Serve hot or chilled. The soup boasts a creamy texture from the sweet potato, a subtle nuttiness from lotus seeds, and a hint of sweetness from red dates, making it both refreshing and wholesome. Enjoy this healthy treat as a dessert or snack!
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