Babaozhai soup

Method of babaozhai soup:

Raw materials for making babaozhai soup:

There are 50g ginkgo, 50g lotus seed, 50g Euryale ferox seed, 200g chestnut meat, 30g snow fungus, 8 figs, 8 dates, 8 mushrooms, half tangerine peel, and proper amount of water and salt.

The processing steps of babaozhai soup are as follows:

Shell and coat the ginkgo, soak the snow ear and cut off the stalk. Soak the mushrooms and remove the pedicels, peel the chestnuts and peel the tangerine peel, then scrape off the flesh. Put proper amount of water into the pot, put tangerine peel into the pot and bring to a boil. Put all ingredients into the pot for 10 minutes. Change the heat to slow down and cook for 2 hours. Then add proper amount of salt to taste.

Babaozhai soup

Babaozhai soup is a famous traditional dish in Guangdong Province. The soup is elegant, fresh, nutritious and has strong nourishing function.

Material Science

There are 50g ginkgo, 50g lotus seed, 50g Euryale ferox seed, 200g chestnut meat, 30g snow fungus, 8 figs, 8 dates, 8 mushrooms, half tangerine peel, and proper amount of water and salt.

Production method

Shell and coat the ginkgo, soak the snow ear and cut off the stalk. Soak the mushrooms and remove the pedicels, peel the chestnuts and peel the tangerine peel, then scrape off the flesh. Put proper amount of water into the pot, put tangerine peel into the pot and bring to a boil. Put all ingredients into the pot for 10 minutes. Change the heat to slow down and cook for 2 hours. Then add proper amount of salt to taste.

Basic characteristics

The soup is elegant, fresh, nutritious and has strong nourishing function.

Longitude: 104.06573486

Latitude: 30.65946198