What soup is the best for chestnuts? What soup is the best for chestnuts?

After autumn, it is the season of chestnut ripening. Recently, I ate braised chicken and stewed beef brisket with chestnuts in turn. I feel that chestnuts are inexhaustible. I can eat it several times just by cooking it for a week, but eating chestnut in autumn is my favorite. Delicious and nutritious, it tastes particularly good.

But when it comes to making soup, the soup made in Guangdong is delicious, so today I will share with you a pot of chestnut soup especially suitable for autumn. Friends who love soup can try it. The method is simple, the ingredients are few, and novices can cook at one time.

Ingredients: 2 kg chestnut, fresh lotus seeds 1 bowl, 20g longan, 20g dried lily, half a bowl of red beans, and appropriate amount of brown sugar.

The specific steps are as follows:

Step 1: Prepare half a bowl of red beans one night in advance, clean them and soak them in clear water for one night. Now the weather is hot and you can put them in the refrigerator. Prepare about 2 kg of chestnut, clean it, cut a knife on the chestnut shell with scissors, then put it in water for 1 min, and then take it out and peel it while it is hot, so it is easy to remove the chestnut shell and that layer of clothes.

Step 2: Besides red beans and chestnuts, we need to prepare 20g longan, 20g dried lily, 1 bowl of fresh lotus seeds. If there are no fresh lotus seeds, we can also use dried lotus seeds, but we should soak them for a few hours in advance or put them in the pot in advance.

Step 3: After all the ingredients are ready, prepare a casserole, pour the soaked red beans into the casserole together with water, and then add a proper amount of water. Water should be added in this step, but not in the middle of the soup, otherwise it will destroy the nutritional components of the soup, and the soup must be cooked in a casserole, especially this kind of health-preserving soup, which is the same principle as cooking Chinese medicine.

Step 4: After adding enough water, cover the pot, turn the fire to boil, and then turn to medium and small fire for half an hour. If the lotus seeds are dried lotus seeds, they can also be added to the pot at this step.

Step 5: Boil the red bean soup for about half an hour, and then boil the red bean paste. We add the prepared chestnuts, lilies, longan and lotus seeds, stir well, cover the pot and continue to cook for about half an hour.

Step 6: It's almost time. Boil chestnuts and lotus seeds until soft and rotten. Add the right amount of brown sugar. If you like sweet food, you can add more brown sugar. Then turn on the big fire, stir and boil, just boil the brown sugar. Turn off the fire and get out of the pot.