Red bean and lotus root soup

Red bean and lotus root soup

Overview

Traditional Chinese medicine believes that lotus root is cold in nature and sweet in taste. When used raw, it has the effects of cooling blood and dispersing blood stasis; when used cooked, it can benefit blood, stop diarrhea, strengthen the spleen, and appetizer. In winter, lotus root is often cooked with meat. When cooked with red beans, it has the effects of nourishing and strengthening the spleen and stomach. It has certain benefits in dealing with the dryness in the northern winter.

Tags

Ingredients

Steps

  1. Wash the red beans and barley and soak them one night in advance;

    Red bean and lotus root soup step 1

  2. Put the rice soaking water and beans into the pot, add enough water, and bring to a boil over high heat;

    Red bean and lotus root soup step 2

  3. Wash one section of lotus root and remove the skin;

    Red bean and lotus root soup step 3

  4. Cut into larger pieces and soak in water; soaking is to wait until the pot is boiled before adding it to the pot, no need to soak specially;

    Red bean and lotus root soup step 4

  5. After the beans are cooked for 10 minutes, add the lotus roots;

    Red bean and lotus root soup step 5

  6. Cover and cook over medium-low heat for 50 minutes;

    Red bean and lotus root soup step 6

  7. After turning off the heat, add an appropriate amount of rock sugar, and then heat the soup. The rock sugar will melt in a while;

    Red bean and lotus root soup step 7

  8. After it cools down slightly, put it into a bowl and drink it. The lotus root has become soft and waxy after 50 minutes.

    Red bean and lotus root soup step 8