Chinese Vegetarian Recipes

Chestnut Soup with Lotus Root and Osmanthus Fragrans

Chestnut Soup with Lotus Roots and Osmanthus Fragrans

Introduction:

Although chestnut belongs to the nut group, it has much less fats compared to other nuts.

It is rich in starch. So it is recommended to be cooked and be eaten as a between-meal nibbles. This way, our weight can be taken good care of.

Carbohydrates contained in the fresh chestnut are 2.4 times of that contained in potatoes. Those in the dried ones are even as rich as 77%.

The 4-5% of protein contained in chestnuts is higher than the cooked rice even though it is a little lower than that contained in peanuts and walnuts.

Chestnut is also rich in minerals and vitamins. For example, the Vitamin C contained in chestnuts is ten times higher than apples and even higher than tomatoes which are famous for their Vitamin C content.

Ingredients:

Fresh chestnuts: 250 g

Fresh lotus roots: 100 g

Dried Osmanthus Fragrans: 5 g

Seasonings:

White Sugar: 1 teaspoon (If you like, the amount can be added according to your own preferences.)

Preparation Work:

1. Wash the lotus roots clean with water and cut them into cubes or any shape you like:

2. Put the chestnuts into boiling water and simmer for 5 minutes, then pour some tap water into the wok, fish the chestnuts out, and remove the shells and membrane while they are hot; (This is because you will find out that this way will make it very easy to remove the membrane that is attached to the chestnut meat.)

Cooking Steps:

1. Put the prepared chestnuts and lotus root cubes into a pot, cover them with water, turn on high heat and wait until they are softened;

2. Drop the osmanthus fragrans and white sugar into the pot and mix them fully;

3. Continue to cook until the pot is boiling again.

Cooking Tips:

Chestnuts are not supposed to be ingest in a large quantities once. 6 or 7 chestnuts a day would be enough for them to function in terms of nutrition supply and anti-aging.

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