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How to cook lotus with chestnut

Step 1: Initial processing

Clean the outer chestnut, rinse several times the water to drain out the mud. If you buy a slightly steamed product, you can mix it up.

Step 2: Prepare lotus seeds

If you use fresh lotus seeds, you need to separate lotus seeds from lotus seeds. Use a small sharp pointed needle to pierce through the circular hole at one end of the lotus seed, and you will see the blue lotus root protruding at the other end. This way of separating the lotus seed will keep the lotus seed intact. After separating the lotus seed from the seed, proceed to boil the lotus seed with a little salt to remove lotus seeds, when eating more flesh.

If you use dried lotus seeds, you soak lotus seeds in water for about 1 hour and then remove the basket to drain water. Then, put all the lotus seeds into a pot of water, boil to see the lotus seeds ripen, soft is okay. Note: Do not cook lotus seeds for too long will cause the seeds to be broken, chisel the pot of cooked water.

Step 3: Marinate lotus seeds with sugar

Next, you salted lotus seeds have been pre-processed into a large bowl and then sprinkled sugar lotus seeds to marinate for about 1 hour, sometimes you can shake light hands so that the lotus seeds penetrate the sugar in the bowl.

Step 4: Cook the lotus with chestnut

Place the lotus seeds soaked in a new pot of water, turn the large fire, boil. After the sugar melts completely in water, you taste tastes depending on your taste.

Finally put the teacher code into the same pot, cook for 3 to 5 minutes and then off the kitchen. If the kettle will cause the master code to lose the brittle

So, the lotus with chestnut tea is finished. Just bowl and enjoy ice cold very well.

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