Lotus Root, Pear, Water Chestnut, and Osmanthus Soup

Wash the pear, lotus root, and water chestnuts thoroughly. Peel the lotus root and remove both ends; peel the water chestnuts and remove the black sprouts. A tip for selecting lotus root: whether it has 7 or 9 holes, choose ones with both ends closed, as this way the inside of the lotus root will be white, clean, and not contaminated by dirty water.

Cut the lotus root into large pieces. If you find that the inside of the lotus root is red or black, it is contaminated and should be discarded rather than eaten; adding more lotus root not only moistens the lungs and clears heat but is also the key to making this soup thick and smooth.

Peel and core the pear, then cut it into large pieces. Actually, using a high-speed blender can crush the skin and core, which preserves more nutrients, but the pear core is sour and the skin affects the color and smooth texture of the puree, so it's better to remove them; cut the water chestnuts into 4 pieces each.

After mixing the three ingredients, rinse them once with cold water to prevent oxidation and darkening; pour them into a high-speed blender, then add an appropriate amount of water.

Cover it, turn on the power, select the appropriate program, and then just wait for the delicious and healthy porridge to come out fresh from the 'pot';

My high-speed blender is a heating type, which can crush and heat at the same time; if your blender does not have a heating function, you can blend the ingredients into a paste and then pour them into a pot to heat; be careful not to use an iron pot, to prevent the starch from turning black upon contact.

Pour the cooked porridge into a bowl, then sprinkle a little dried osmanthus on top, and it becomes a Jingzhe health-nourishing soup suitable for both young and old!

Lotus root, pear, water chestnut, and osmanthus soup, delicate, smooth, slightly sweet, and fragrant.