Corn and Lotus Root Soup-You Are Foodie

By Doris
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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!

Main Ingredients

Auxiliary Ingredients

Xinjiang Ruoqiang Grey Jujube 1-2
dried tangerine peel 1-2 tablets

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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