Stewed Snow Lotus Seeds with Two Fruits - Sweet Beauty Soup
Overview
Apples and hawthorns are the most common fruits in winter. After being stewed, they become soft, glutinous and sweet, making them suitable for the elderly and children. This sweet soup uses ginger and brown sugar, which can also replenish blood and nourish the skin. And a bowl only has 130 calories (someone asked me what 130 calories means. To be more specific, it’s the calories of 1/3 of a spicy chicken drumstick burger). It’s delicious but not too meaty! Ps: Today's sugar water is made with a rice cooker. The rice cooker is one of Xi'er's favorite kitchen utensils. Because I'm lazy, I don't have to worry about the pot overflowing when I use the rice cooker, so I don't have to watch it all the time. I just need to stir it every once in a while.
Tags
Ingredients
Steps
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Let’s take a family photo first. If you don’t have ginger brown sugar, you can use brown sugar. If you don’t like brown sugar, you can use rock sugar or white sugar.
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Wash the snow lotus seeds and let them rise with water for more than 3 hours. I usually start to make them dry the night before. If they are made well, they will not only be soft and waxy, but also save stewing time. If you don’t have snow lotus seeds at home, you can substitute white fungus and it will be just as delicious.
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Wash the hawthorn, dig out the fruit base and stem and set aside.
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Peel the apples and cut them into small pieces and soak them in light salt water, otherwise they will oxidize and turn black.
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Add the fermented snow lotus seeds to the rice cooker and cook for 20 minutes. Add apples, hawthorns and ginger brown sugar and cook for another 20 minutes. You will have a sweet and sour soup~
