Lotus root soup(ou si geng )

Lotus root soup method:

Raw materials for lotus root soup

500g fresh lotus root, 3 eggs, 100g agar, 80g preserved gingko, 60g dates, 150g corn flour, 30g sugar.

Processing steps of lotus root soup:

1. Wash and peel the lotus root, cut it into 15cm long pieces, blanch it in boiling water for 1 minute, then remove it, and cut agar, jujube and ginkgo into pieces equal to the size of lotus root;

2. Beat the eggs into a bowl, fill it with water and stir. Steam in the steamer for 5 minutes and then take out. Place lotus root, agar, jujube and gingko on the egg soup;

3. Put 200 grams of water on the fire to boil, add starch and sugar to mix juice, pour in the bowl of lotus root silk

Lotus root soup

Lotus root soup is a traditional local dish in Beijing, which belongs to Beijing cuisine. The soup is clear, sweet and refreshing, beneficial to the stomach and spleen, nourishing blood and tonifying deficiency. Break the egg into a bowl, fill it with water and stir it. Steam it in a steamer for 5 minutes and then take it out. Place lotus root, agar, jujube and gingko on the egg soup. Boil 200 grams of water on the fire, add starch and sugar to mix the juice, and pour it into the bowl with lotus root·

Material Science

Lotus root 500g, egg 3, Agar 100g, preserved ginkgo 80g, jujube 60g, corn flour 150g, sugar 30g.

practice

Wash and peel the lotus root, cut it into 15cm long pieces, blanch it in boiling water for 1 minute, then remove it, and cut agar, jujube and ginkgo into pieces equal to the size of lotus root;

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ou Si Geng