Lotus root soup(ou si geng )

Lotus root soup method:

Raw materials for lotus root soup

Fresh lotus root 500g, egg white 3, golden cake 100g, jujube 100g, green plum 100g, sugar 200g, wet corn flour 25g.

Processing steps of lotus root soup:

1. Clean the soil, peel the lotus root, cut it into 1-inch-5-minute-long filaments, put it into a boiling water pot and take it out. Cut Jingao, jujube and green plum into the same filaments as lotus root.

2. Pour the egg white into a bowl, add half the amount of water, beat well with chopsticks, pour it into a large soup bowl, and steam it in the steamer to make a white solid egg soup. Put the lotus root on both sides of the egg soup, and put golden cake, jujube and green plum in the middle.

3. Pour 300 grams of water into the pot, add sugar, bring to a boil, add wet corn flour, hook it into white sweet juice and pour it into a large soup bowl.

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