Lotus seed and red bean soup(xiao shu de hao xuan ze lian zi hong dou tang )

Lotus seed and red bean soup

Introduction:

"A few days ago, I bought some lotus seeds and came back. I wanted to make a dessert that would bring us a little cool in the hot summer. I made this simple lotus seed and red bean soup."

Production steps:

Step 1: peel the lotus seeds in the lotus seed pod and marinate them with sugar.

Step 2: Rinse red beans with running water and soak for several hours.

Step 3: pour the pickled red beans with water into the pot, bring the water to a boil, and then turn to low heat for half an hour and 20 minutes.

Step 4: pickle lotus seeds until they are saccharified into water.

Step 5: Boil the red beans for 20 minutes.

Step 6: pour the pickled lotus seeds with sugar water into the pot.

Step 7: cover and cook for 10-20 minutes.

Step 8: cook until the red beans turn white, and the lotus seeds are slightly dyed by the red beans. Then you can cook them in high heat with sugar. When the sugar dissolves, you can turn off the heat.

Materials required:

Red beans: moderate

Lotus seeds: 4-5

Appropriate amount: water

Sugar: right amount

Precautions: 1. When pickling lotus seeds, sugar and lotus seeds should be one layer, lotus seeds one layer of sugar, and finally sugar in the upper layer. 2. When boiling red beans, the water level should be no more than 1-2 layers of red beans. After boiling for 20 minutes, add water and bring to a boil. The water level should be no more than 3 layers of red beans. 3. Fresh lotus seeds will be better for this dessert, but you can also use sun dried lotus seeds instead. Just need to cook with red beans at the same time, the taste is not as soft as fresh lotus seeds.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Shu De Hao Xuan Ze Lian Zi Hong Dou Tang