Silver ear and lotus seed soup, a beloved Chinese dessert, is cherished for its delicate flavor and nourishing properties. This classic recipe combines tender silver ear, sweet lotus seeds, and rock sugar, creating a soothing treat that is both simple and elegant.
To begin, soak 15 grams of dried silver ear in warm water for 30 minutes until soft, then remove the stems and tear into small pieces. Soak 50 grams of dried lotus seeds (preferably with hearts removed) for 2 hours until plump. In a pot, add 1 liter of water, the soaked silver ear, and lotus seeds. Bring to a boil, then reduce heat to a simmer for 1 hour, stirring occasionally. Add 30 grams of rock sugar (or to taste) and cook for another 15 minutes until the sugar dissolves. For extra richness, a few red dates or goji berries can be added during simmering.
The soup should be slightly thick, with the silver ear yielding a gelatinous texture and the lotus seeds soft yet intact. Serve warm or chilled, garnished with a few crushed nuts if desired. This dessert is not only a delight to the palate but also believed to nourish the lungs and calm the mind, making it a timeless favorite for any season.