【Raw Materials】
Xiangbai lotus 200 g Rock sugar 300 g Fresh pineapple 50 g Cherry peach 25 g Green beans 25 g Cinnamon balls 25 g
【Production process】
1, white lotus peeled, core basket steamed soft take out the decanting juice into a bowl; cherry peach to stem, green beans washed, cinnamon meat washed in warm water, soaked for 5 minutes, decanted washed, pineapple peeled and diced;
2: Put the wok on medium heat, put in 500 grams of water, then add rock sugar to boil, until the rock sugar is completely dissolved, and leave the pot from the heat. Use a sieve to filter out the sugar residue, then pour the rock sugar water back into the pot, add green beans, cherries, cinnamon meat, pineapple, bring to a boil on high heat.
3: Decant the steamed lotus seeds, put them into a large soup bowl, and then pour the boiled rock sugar and ingredients into the soup bowl together, and the lotus seeds float on top.
<h3 class="title-text" > note</h3>
1, lotus seeds with warm water and soda ash, brush with a brush, see no red, change the water brush washing, brush to the epidermis, take out with a small bamboo poke in, top off the lotus heart, and then evaporate.
2, the ratio of rock sugar to water is: 1:0.6, too little lotus seeds float up.