Skip to main content
logo
Food Advertising by

Ginseng Six-Flavour Soup




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.

Comments

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

    ReplyDelete
  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!

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

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

    ReplyDelete
  5. yum..this would be great chilled!

    ReplyDelete
  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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou