Saturday, June 5, 2010

Ginseng Six-Flavour Soup | 7 comments:




This ginseng soup is traditionally used to improve digestive functions, increase vitality and reduce dampness in our body.  It can be cooked sweet with rock sugar and served as a dessert or cooling drink, or add in some meat to make it savoury, as a soup.



Clock wise - Polygonatum Root, dried Lotus seeds, white colour Dioscorea  Root sliced, brown and white Euryale seeds, dried Lily bulbs or Baihe, Chinese Ginseng (sugar coated) in a bag and in the centre, dried Longan.
Polygonatum Root/Polygonatum Odoratum ~ 'Yuzhu' is good for wind and prevent dryness to nourish yin, promote the production of body fluid and relieve dryness syndromes.
Dioscorea Root ~ 'Huai Shan' literal name is 'Mountain medicine' has a neutral atmospheric energy, neither hot nor cold - ability to build qi in the lungs, improve lung functioning, helps relieve coough due to weak lung funtion, also good for diabetes.
Lily Bulbs ~ Baihe, slightly bitter in taste, helps to moisturise the lung and relieve cough.
Euryale Seeds (Qian Shi) ~ also known as Fox Nut is the fruit that comes from an annual type of water plant native to east Asia.  These plants can be found throughout ponds and low-lying lakes of China, India and Japan.  Taking these seeds is  believed to retard aging.
Longan ~ also known as Dragon Eye is used as a remedy for stomachache, insomia and amnesia.  The fruit is said to invigorate the heart and spleen, nourish the blood and have a calming effect on the nervous system.
Lotus Seeds ~ 'Lian Zi' in Chinese, is used mainly for the spleen, heart, kidney and also possess calming qualities.



I added rock sugar to make this as a dessert and as a cooling drink.  It can also be taken hot or chilled, very refreshing indeed, especially on a hot and humid day.

Ingredients
  • 40 gm Chinese Ginseng
  • 20 gm Dioscorea root
  • 20 gm Polygonatum root
  • 20 gm dried Lotus seeds
  • 10 gm Euryale seeds
  • 10 gm dried Lily bulbs
  • 10 gm dried Longan fruit
  • 6 bowls of water
  • Rock sugar to taste
Preparation
  1. Rinse all the herbs once.
  2. Place them in a pot and add in 6 bowls of water.
  3. Bring to a boil and reduce heat to simmer for at least 2 hours or until the lotus seeds are soft and tender.
  4. Add rock sugar to taste and serve warm or chilled as desired.
  5. Makes 2 to 3 servings.


Note :  The ingredients for this soup are all pre-packed and readily available in all Chinese medical shops.

7 comments:

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  1. A mouthwatering soup! I would like it chilled and eat them after a nap in the afternoon!

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  2. What an interesting soup. It sounds good! I have a hard time getting to use more ginseng (I don't care for just ginseng tea) so this is great!

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  3. 'lok mei tong sui' very yummy! I like it warm. I want three bowls lol! haha.... Have a pleasant evening.
    Regards, Kristy

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  4. Mmmm..This sweet dessert is very refreshing indeed! I love to serve it with lots of crushed ice.

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  5. yum..this would be great chilled!

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  6. Angie, Yes I do too!

    Yes, Lyndsey, now you have another way of making use of ginseng.

    Kristy
    I can gulp down a few bowls too in this weather!

    Jeannie, yes that's what we need right now!

    pigpigscorner
    Yes, it's flexible, chilled in summer and hot in winter!

    penny
    Think opening up a 'tong sui' outlet in Melb. is not a bad idea. If I can recall, there's already one in the city.

    ReplyDelete

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