六味糖水 - Chinese Six Herbs Sweet Soup

• Produce

  • 20 g Apricot
  • 20 g Chinese yam

• Baking & Spices

  • 100 g Rock sugar

• Nuts & Seeds

  • 20 g Fox nuts

• Liquids

  • 6 cups Water

• Other

  • 20 g Ram lily bulbs (chinese: bai he
  • 20 g Ram dried longan (chinese: gui yuan
  • 20 g Ram lotus seeds (chinese: lian zi
  • 20 g Ram solomon seal rhizome (chinese: yu zhu

Found on dailycookingquest.com

Description

Ingredients

• 6 cups water
• 20 gram lotus seeds (Chinese: lian zi)
• 20 gram fox nuts (Chinese: qian shi)
• 20 gram apricot kernels (Chinese: nan bei xing)
• 20 gram lily bulbs (Chinese: bai he)
• 20 gram Chinese yam (Chinese: huai shan)
• 20 gram Solomon seal rhizome (Chinese: yu zhu)
• 20 gram dried longan (Chinese: gui yuan)
• 100 gram rock sugar, or to taste

Directions

• Soak lotus seeds in cold water until slightly soften, carefully open each seed to remove the bitter heart.
• Pour water in a soup pot, then add lotus seeds, fox nuts, apricot kernels, lily bulbs, Chinese yam, and Solomon seal rhizome into the pot. Bring to a boil, then reduce heat, cover, and simmer until everything is soft and tender. About 90 minutes to 2 hours.
• Add dried longan and return to a boil. Cook for another 15 minutes until the longan pieces are plump looking again.
• Add sugar and stir until completely dissolve, adjust the sweetness according to your preference.
• Turn off heat. This soup can be served hot, at room temperature, or even cold.