Babu Zhai soup

Babu Zhai soup

Babaozhai soup is a traditional dish of Guangdong Province, which belongs to Cantonese cuisine. The soup tastes elegant and light, fresh and tasty, nutritious and has strong nourishing function.

Peel and coat the white fruits, soak the snow ears and cut off the pedicels. The mushrooms were soaked and the stalks were removed. The chestnuts were coated and the orange peel was softened and the pulps were scraped off. Put proper amount of water into the pot, boil the orange peel in the pot, put each material into the pot for 10 minutes, change to slow cooker for 2 hours, add appropriate salt to season.

Material Science

White fruit, lotus seed and gourd are 50 grams each, chestnut meat is 200 grams, snow ear is 30 grams, fig, date and mushroom are 8, orange peel is more than half, water and salt are appropriate.

Making method

Peel and coat the white fruits, soak the snow ears and cut off the pedicels. The mushrooms were soaked and the stalks were removed. The chestnuts were coated and the orange peel was softened and the pulps were scraped off. Put proper amount of water into the pot, boil the orange peel in the pot, put each material into the pot for 10 minutes, change to slow cooker for 2 hours, add appropriate salt to season.

Basic characteristics

The soup tastes elegant and light, fresh and tasty, nutritious and has strong nourishing function.