(1) raw materials: lotus root 250g, peanut 100g, jujube 10, a little salt.

(2) washing lotus root nodes with water and cutting them into small pieces;

(3) washing peanuts and red dates, and removing stones;

(4) Put all the materials together in a casserole and add a proper amount of water;

(5) After the fire is boiled, simmer for 3 hours with a small fire and add a proper amount of seasoning.

2, lotus root yam soup:

(1) Ingredients: lotus root, yam, carrot, ginger and salt.

(2) Wash and slice the lotus root, yam and carrot, and wash and shred the ginger;

(3) Heat a wok, pour oil, and add shredded ginger to saute;

(4) Add carrots, stir fry, pour boiling water, and move into a casserole;

(5) After boiling, add lotus root, yam and medlar, boil for 20 minutes with low fire, and take out after adding salt.

3, lotus root ribs soup:

(1) Ingredients: ribs 300g, lotus root 300g, 2 shallots, ginger 1 slice, cooking wine 1 tablespoon, and refined salt 2 tsps.

(2) Wash the ribs and cut them into small pieces. Wash lotus root, scrape off the skin and cut into pieces. Wash ginger and cut it in half.

(3) Put a proper amount of water into the pot, add ginger, chives and cooking wine, and bring to a boil.

(4) Add ribs, soak them in water and take them out for later use.

(5) Add water to the wok, add ribs, ginger and shallots, boil over high fire, skim the floating foam, and simmer for 20 minutes.

(6) Pour the lotus root, ribs and soup into the casserole and stew for 30 minutes.

(7) Pick out ginger and leek and season with salt, pepper and monosodium glutamate.