Thursday 3 September 2015

Lotus Root & Raw Peanuts Soup 莲藕花生汤

If I recall correctly, the Lotus Root & Raw Peanuts Soup  莲藕花生汤 was the first soup I ever  brewed when we were newly married many years ago....And it remains as one of the favorite soups in our family.

Brewing cantonese long boil soups are really not as difficult as many think. Most of the basic ingredients/herbs are versatile. Just stock up a few key dry food items and herbs and they can be applied to various soup recipes. For instance, you would see me applying almost similar dry food  ingredients (e.g. dried oysters, dried cuttlefish, pitted red dates, dried scallops etc) in different types of long boil soups. 

What are the benefits of the Lotus Root & Raw Peanuts Soup  莲藕花生汤? If you are unaware, lotus root is really full of nutrients. Fresh lotus root is an excellent source for Vitamin C, B6, copperiron, zinc, magnesium and manganese. It is also rich in dietary fibre. Pair lotus roots with raw peanuts, we have a winning formulae for dispelling heat, blood circulating and strengthening of body immunity.

Most importantly....this soup is delicious!

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Ingredients (enough for 4 pax) :

  • 1 section of a large sized lotus root  一截莲藕 (washed, peeled and cut to slices)
  • 1 cup of raw peanuts 花生
  • 4-5 pcs of pork ribs or loins (blanch in boiling water for 5 minutes to remove scum beforehand). Each piece about a half-fist size.
  • 2 pcs of dried oysters 蠔
  • 2 small pcs of dried cuttlefish 八爪鱼
  • 8 pcs pitted dried red dates/jujube 红枣 (use pitted red dates as the seeds are heaty)
  • 8 pcs of small dried scallops 干瑤柱
  • 2 litre water

(tsp = teaspoon; tbsp = tablespoon)    

Method :

Put all ingredients into soup pot.
Add 2 liters of water. Bring to boil in high heat. Turn to low-medium heat once the water/soup hits boiling point. Continue to boil for 3 hours. This is a soup that will only taste good after minimum 3 hours of long boiling. In my humble opinion, there is no short cut about that.
Serve after 3 hours (of boiling) or longer. Ever nutritious, ever good tasting....
It's so simple...isn't it?


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