Lotus Root Soup

I know of a very honest vege seller. She is known as Rabbit Teeth Aunty. She would go a distance for her loyal customers.

When I asked her which lotus root was better, she took the lotus roots and cut away a little of the ends. Magic happened here!

When the ends were sliced off, watch the colour of the lotus root. If it is pinkish, then it is a good one for soup. Otherwise, don't bother to make a lotus root soup at all.

A good lotus root will make the soup 'powdery' and thick.

It depends on what else you want to add into the soup.

As for me, I put in:
1/2 handful of Kei Chee (Wolfberry)
1/2  handful of Hong Chou (Red dates)
1 Mat Chou (Honey Date)

Flatten the Hong Chou (Red Dates) with a knife. Then, remove the cores.

Bring a pot of water to boil and put in all the ingredients.

High heat - 15 minutes.

Turn to low heat and simmer for 1 hour and 30 minutes to 2 hours.

If you like to add meat, then, put in the meat and turn to high heat. Cook for another 15 minutes. Meat boiled for too long will become hard. So, to keep the meat tender, don't boil for too long.

Boiling lotus root soup is quite easy. The toughest part is cutting the lotus roots into very thin slices. It takes patience and some "kung fu". My right arm ached after finishing the task.