Osmanthus lotus root soup

Overview

Lotus root emerges from the silt without staining; lotus root gives mushrooms the feeling of sweetness. White, crunchy, and tastes a little sweet. It has a touch of sweetness and is very refreshing, as if you can see the flower fairies dancing in it. When I was a child, I always liked to use lotus root starch to make sweet soup. It is sticky, sweet and very delicious. A while ago, Gugugu read a magazine, which introduced some information about lotus root. Her true nature as a foodie chef was exposed, so she decided to try it. I am making lotus root starch at home and can make fragrant lotus root soup in minutes. Healthy and delicious, top notch. Strange to say, lotus root juice will gradually thicken and become sticky by heating and stirring, just like adding glutinous rice flour. This method of making pure natural lotus root flour at home is really very healthy. The climate in spring is still relatively dry, and many girls have started to lose weight one after another. As the saying goes, if you don't lose weight in spring, you will be miserable in summer. Lotus root can maintain skin luster, promote metabolism and prevent skin dryness. Girls, get moving~

Tags

• soup
• baby
• children
• breakfast
• qingming
• spring recipes
• autumn recipes
• winter recipes
• dried osmanthus
• lotus root
• sugar osmanthus
• water

Ingredients

Steps

1. 1 Prepare a section of lotus root, old lotus root is better. Wash the lotus root with a brush under running water and rinse the holes

   

2. 2 Prepare a small half pot of water, cut the lotus root into pieces for easy juice extraction, and put it into the pot while cutting to prevent oxidation and blackening (at this time, you can already see the lotus root starch coming out, and the water is a bit turbid)

   

3. 3 Pour the cut lotus root pieces into the food processor together with the water (there is a lot of lotus root powder in the water, so don’t have too much or too little water in the second step, which will be mentioned later)

   

4. 4 Choose the vegetable juice mode, or manually adjust the speed (if you like finer things, you can install a filter)

   

5. 5 In a few seconds, the white lotus root juice will come. The particle size will be relatively large at the beginning. Keep working and it will become finer and smoother

   

6. 6 When finished, pour the lotus root juice into a small milk pot. Because it is relatively thick, add some water. After adding water, a lotus root reaches about 80% of the height of a normal small milk pot

   

7. 7 Heat slowly over medium heat. The lotus root juice changes quickly. Stir constantly and be patient. It is thin at the beginning and may suddenly become thicker. It will feel like adding glutinous rice flour. You will start to feel resistance when stirring. If you add too much water before, it will be too thin. If you add too little, it will be too thick

   

8. 8 Well, it’s almost done. It feels very thick. Don’t overdo it. It won’t taste good if it’s too thick

   

9. 9 Add sugar and sweet-scented osmanthus, not too much, the lotus root already has a sweet taste

   

10. 10 Add some dried osmanthus and it will be more fragrant