Sunday, January 17, 2010
Sweet Lily Buds and Lotus Seeds Soup
This is a pretty common Chinese sweet soup in Malaysia. I know I didn't like this soup when I was little or when I was back in Malaysia. It is just not my thing especially the lotus seeds and lily buds, not something that youngster would like. But as I got older, my taste bud changed as I am more into healthy food these days or food that would provide benefit to my body as to the opposite. I came into this soup again and the benefits of drinking this simple soup really changed my mind about this soup. This soup is said to be supporting heart, nourish kidney, fight memory loss, insomnia, loss of appetite, nourish brain especially for students or white collar workers who need to use brain to think a lot and anti-aging. I believed in Chinese medicinal soup for prevention and overall body wellness so I guess I will cook this sweet soup frequently from now on. Yeah, I thought my girls wouldn't like this soup but surprisingly they both loved it, even finishing all the lotus seeds, longan, wolfberries and lily buds I gave them. I seriously thought they wouldn't eat the lotus seeds and lily buds like when I was young.
15g dried lotus seeds
15g dried lily buds
10g wolfberries (Goji berries/ Ke chi)
12 red dates
12 dried longan
800-1000 ml water
Rock sugar to taste
You can add 1 or 2 beaten eggs if you like (optional)
1. Rinse lotus seed, lily bud, red dates, wolfberries, dried longan under running water. In a pot, add in water, let it boil. When boiling, add in the rest of the ingredients except rock sugar.
2. Turn the heat to low and let it simmer for 2 hours. Add in rock sugar to taste and continue simmering for 10 minutes.
3. Add in beaten eggs (if used) to create egg drop soup effect before serving.