Queen's Flower Carrot Soup

Name: Queen's Flower Carrot Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 80g Queen's Flower; 2 stick Carrot; 30g Coix seed; 300g Chinese yam; 2 pieces candied jujube; 500g Lean meat; 3 slice dried tangerine peel; to taste Salt

A classic Cantonese tonic soup slow-simmering dried night-blooming cereus flowers with coix seeds, carrot, lean pork, aged tangerine peel and honey dates into a subtly sweet, throat-soothing broth.

0 minNewEasy Soups Pot-cook Light

Instructions

1
Soak coix seeds in water for 30 minutes.
2
Dried water hyacinth flowers are boiled in water until it comes to a boil, then turn off the heat and let it simmer for 15 minutes.
3
Rinse twice with water, squeeze out the moisture, and cut into small pieces.
4
Peel the carrots and cut them into pieces.
5
Blanch the lean meat, and wash away the floating scum.
6
Soak the dried tangerine peel in hot water until soft, then scrape off the white pith.
7
2 candied dates.
8
Put the above ingredients into a soup pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for one hour.
9
Peel the Chinese yam and cut it into small pieces.
10
Add it to the soup, continue to simmer for half an hour, and season with salt.
11
Clear and moisturizing, nourishing the complexion.