(A)
100g lotus root, skinned and cut into thick strips
25g yuk chuk, rinsed and soaked
10 red dates
5 dong gwai
2 pcs dried beancurd sticks, soaked till soft and cut into 4cm pcs.
(B)
10g ginger, shredded
15g dried lily buds, knotted, rinsed and soaked
2 litres water
Seasoning
1 tsp salt
1/4 tsp pepper
1 tsp vegetarian seasoning powder
1/8 tsp sugar or to taste
1/2 tsp sesame oil
Combine ingredients (A) and water in a deep saucepot. Bring to a boil. Reduce the heat and simmer for 15-20 minutes.
Add ingredients (B) and boil for 5-6 minutes. Season to taste. Dish out and serve the sup hot.
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