Corn and Lotus Root Soup
Share a corn lotus root vegetable soup that tastes like autumn. It can moisten the lungs and prevent autumn dryness. It is suitable for warming and tonifying. A delicious autumn soup that only depends on the taste of the ingredients and does not need oil and salt to taste again!No thumb corn can be replaced by one stick of glutinous corn, which can be put down together with all ingredients in advance.
Step 1 . Cut the lotus root into strips and put them into the casserole.
Step 2 . Add the water for soaking red peanuts and soaking peanuts in the refrigerator overnight.
Step 3 . Add the shelled corn (if you have time to watch the soup, it is recommended to put the corn 20 minutes before starting the pot).
Step 4 . Add tangerine peel.
Step 5 . Add another 1-2 Xinjiang Ruoqiang grey dates. Good grey dates will not rot for a long time. They are pure sweet without sour tail and bitter tail, so it is recommended to use grey dates for soup.
Step 6 . Add water and bring to a boil over high heat, simmer over medium low heat for 1 hour.
Step 7 . Add thumb corn 5 minutes before cooking.
Step 8 . This soup can be served as breakfast or served before lunch and dinner. It's delicious and appetizing!
Step 9 . If you have time to watch the kitchen table, it is recommended to adjust the cooking time of the ingredients according to the degree of their softness.
Step 10 . Because the bagged thumb corn is cooked, it can be cooked 5 minutes before cooking.
Step 11 . But if you use other raw glutinous corn, you can cook it with other ingredients!
Step 12 . However, it is always suggested that Bansu should be put 20 minutes in advance. If it is boiled for a long time, it will dissolve easily. I have no time to keep it. I can only put it down first.
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