Lotus Seed Soup Recipe

cooking time: 32 minutes

Ingredients

• 85 grams preserved persimmons

• 30 grams Jerusalem artichokes, sliced

• 1.14 litter hot water

• 30 grams preserved sweet lotus seeds

• 57 grams preserved sweet melon

• cane sugar

Method

1. Wash and soak persimmons and artichokes in warm water for 30 minutes.

2. Bring water to boil, put in lotus seeds and artichokes.

3. Simmer for 30 minutes.

4. Slice melon and persimmons, add to the saucepan and cook for 2 minutes.

5. Add cane sugar to taste and serve in small bowls.

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