Recently, Siraitia grosvenorii and lotus seeds are often used to make soup. This bowl of Cantonese autumn throat moistening soup is well preserved. Delicious and inexpensive, it is worth collecting!
Ingredients: 2 Sydney, Siraitia grosvenorii 1 piece, 200g fresh lotus seeds, 2 liters of clear water.
Exercise:
1. Prepare two seasonal fresh Sydney. There are many kinds of pears, including crown pear, Shali, and pears with different tastes and varieties from different places. Let's buy the most common Sydney in the supermarket.
2. Prepare some fresh lotus seeds and remove the lotus seed core. Fresh lotus seeds are better than dry lotus seeds in flour and flour. If there are no fresh lotus seeds, you can also use ordinary dry lotus seeds instead, but dry lotus seeds are best soaked in advance.
3. Prepare 1 Siraitia grosvenorii. In Guangzhou, the price of Siraitia grosvenorii is about 2-1 in 3 yuan. I usually put it at home and soak it in water. Siraitia grosvenorii contains a mogroside, which is also a very healthy sugar substitute. Its sweetness is higher than that of white sugar, but its calorie is very low. Used to make soup or boil flower and fruit tea to increase sweetness, without worrying about the burden of getting fat.
Clean dried Siraitia grosvenorii, and break 6-8 petals of 1 Siraitia grosvenorii for later use.
4. Peel, core and cut Sydney into small pieces.
5. Prepare a small soup pot, put the core lotus seeds of Sydney and Siraitia grosvenorii into it, add appropriate amount of water, and cook for 20 minutes on low heat to cook the sweetness of Sydney. Fresh lotus seeds taste delicious.
When buying Siraitia grosvenorii, try to consider it. Siraitia grosvenorii is not heavy, and the water boiled by heavy Siraitia grosvenorii is darker. Fresh Siraitia grosvenorii can also replace dried Siraitia grosvenorii with the same effect and taste.