Osmanthus lotus seed soup
Overview
What I missed most after arriving in Shanghai was the summer nights when cicadas were chirping. The vendors walking around carrying burdens usually had fresh lotus roots in one basket and fresh water chestnuts in the other. When I walked beside the West Lake at night, I bought two lotus roots and peeled them off as I walked. The juicy lotus seeds and the slightly bitter lotus seeds inside mixed with the taste in my mouth were the most unforgettable. Although there are countless city parks in Shanghai, and some of them have small lakes, I have never seen anyone selling lotus pods. Occasionally, I encountered a few people carrying burdens who were selling cherries and mangosteens. I often went there in excitement and came back disappointed. I picked one on the weekend that I had never walked before. I went for a walk on the road, and it really took no effort. I saw a small shop selling lotus pods. When I went to pick them up, the shop owner said with sympathy that not many people like to eat lotus pods nowadays. Even though they carefully soaked the lotus pods in ice water, they couldn't stop the change of seasons and they became a thing of the past in a blink of an eye. The taste of fresh lotus seeds and dried lotus seeds are completely different. The clever late summer flavor cannot be imitated by dried products. Water is the soul of life.
Tags
Ingredients
Steps
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Use the fresh lotus pods to dig out the lotus seeds one by one
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Then peel off the outer layer of green skin, which is a bit laborious with your fingernails
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Remove the outer seed coat, which looks like peanut clothing, break it in half and remove the lotus seed heart inside
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Then wash it clean and pour it into a wall breaking machine with a filter
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Add two large bowls of water and press the vegetable and fruit breaking process
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The broken lotus seed pulp can be poured out. I poured out the residue inside as well. It is very delicate anyway
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Using the porridge function of the rice cooker, it actually only takes about ten minutes to cook
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Finally, sprinkle in the dried sweet-scented osmanthus while it's still hot, stir evenly and stop the heat!
