Silver ear and lotus seed soup, a beloved Chinese dessert, is cherished for its delicate sweetness and nourishing properties. This timeless recipe combines the silky texture of silver ear with the subtle crunch of lotus seeds, creating a comforting dish that is both healthy and delightful.
To begin, soak 10 dried silver ears in warm water for 30 minutes until soft, then remove the tough stems and tear into small pieces. Soak 50 grams dried lotus seeds and 15 red dates separately; remove the cores from the lotus seeds if desired. In a pot, add 1 liter of water, bring to a boil, then toss in the silver ear, lotus seeds, and red dates. Simmer over low heat for 1.5 hours until the soup thickens slightly. Stir in rock sugar or rock candy to taste, and continue simmering for another 10 minutes until fully dissolved.
For extra richness, some add a pinch of goji berries or a few wolfberries during the last 5 minutes of cooking. Serve warm, chilled, or even as a natural dessert. This soup not only hydrates but also promotes skin health and relaxation, making it a staple in both daily meals and festive occasions. Its simplicity and elegance ensure it remains a classic across generations.