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

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.