lo han kuo recipes

8/2/2019 Lo Han Kuo Recipes

1/31

http://www.yeastinfectionadvisor.com/candidadiet.html

Recipe: Daikon Carrot and Luo Han Guo Pork Soup

Recipe type: Soup, Author:Sharon Lee, Prep time: 10 mins, Cook time: 2 hours, Total time: 2hours 10 mins, Serves: 8

Ingredients

o 2 lbs of lean pork

o 1 small daikon, about 1/2 lb (a.k.a turnip)

o 2 medium sized red carrots, about 3/4 lb

o 1/2 of a smallLuo Han Guo, about 2.5 in diameter

o 2 tsp of sweet almonds (a.k.a south almonds)

o 1 tsp of bitter almond (a.k.a north almonds)

o 12 cups of water

o 1 ofginger root, sliced

Instructions

1.Boil a medium pot of water for blanching while cutting the pork to 2 3 cubes. Blanch

the meat cubes and set aside.

2.Boil 12 cups of water. In the meanwhile, peel, and slice the daikon and carrots to 1 thick

slices. Rinse and cut the Luo Han Guo in half. Rinse the almonds and set aside.

3.When the water boils, put all ingredients into the pot. Boil covered on high heat for 5

minutes.

4.Simmer soup on low heat for 2 hours. Set your timer. When ready, sprinkle a pinch of

salt to taste and serve.

Notes

Only use 1 tsp of the bitter almonds for this recipe as they do contain trace amounts of toxins

like cyanide.
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2/31

WHITE FUNGUS LUOHAN GUO

DESSERT 15 g dried white fungus 4-6 dried red dates Luohan guo sweetener 1 liter water

1. Soak white fungus till it softens, then wash clean.2. Break white fungus into small pieces.3. Remove seeds from red dates and wash.4. Boil all ingredients, lowering heat to simmer for 2 hours.

INDICATION:

for healthy skin and good complexion. Good for lungs, kidney and stomach.

[some people prefer the crunchy texture of white fungus and simmer for ashorter time. Others prefer to simmer till much of the white fungus has melted.]


3/31

Ingredients:

1 Luo Han Guo ()

300 g Winter Melon - cut into stripes ()

50 g Dried Longan ()

30 g Red Dates ()

30 g Dried Lotus Seeds ()

30 g Lily Bulb ()

2 litre Water

some Rock Sugar or Honey to taste

What to do!!

Wash the luo han guo on running tap water and crack it a little.

Raise all the ingredients to clean. Put the ingredients into a pot with the cracked luo han guo

and winter melon stripes except dried longan.

Add water and bring it to boil. Let it simmer in low fire for 1 hour before adding the dried longan

and continue to cook for 30minutes.

***(Add rock sugar to taste at the time you add the dried longan if you want to add sugar)

As the luo han guo and dried longan are sweet by itself, we can cook it without the rock sugar

and just add 1 or 2 teaspoons of honey before serving. It's healthier and more nutricious.

Notes: Do not cook longans for more than 30 minutes. Or else they would lose the sweetness

and turn soggy.


4/31

Watercress with Chestnuts in Pork Broth

Soup Name: Watercress with Chestnuts in Pork Broth

Traditional Chinese Name: (l zi x yng ci tng)

Introduction:

This nutritious and hearty soup is ideal for relieving coughs and heatiness. It is slightly sweet to taste and

is ideal for children. Due to the mix of chestnuts and watercress, the soup is not too cool.

What Ingredients are required?

1 pound of freshpork shank1 tablespoon of apricot kernals4-5 large dried dates2-3 bunches offresh watercress20 fresh chestnuts1.5 2 L of cold water1 tsp of salt to marinate your meat (optional)

How do I prepare it?1. Pre-marinate the pork bones overnight with the salt (although this step is not necessary)2. Start boiling your soup water3. In another pot of boiling water, blanch the pork shank4. Once boiled, pour out water and boil a fresh pot of water, boil the chestnuts for at least 5 minutes5. Immediately remove the skin while the chestnuts are still hot (be careful!)6. Add the apricot kernals, dates, chestnuts and blanched meats to your boiling soup7. Boil for at least 2 hours8. Add fresh watercress and boil for at least another 30 minutes or until the watercress becomes soft9. You can continue to boil the soup for more flavour (a slow cooker is ideal for this)

Any benefits?

This soup is traditionally used as a cough remedy

It helps relieve heatiness

The watercress is high in A , B1, B2, B3, B5, B6, B17, C, D, E and K

Any precautions?

Women who are pregnant (less than 3 months into term) or menstrating should drink in moderationas it watercress is a cool food and can potentially cause contractions
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5/31

Luo Han Guo and Apricot Kernals with

Pork Shank Soup19 OCTOBER 2009 4,900 VIEWS 7 COMMENTS

Soup Name: Luo Han Guo and Apricot Kernals with Pork Shank Soup

Traditional Chinese Name: (luhn gu nn bi xng

zh zhn tng)

Introduction:

This soup is excellent for assisting in coughs and removing phelgm. It also aids in providing moisture to thebody and lungs for those dry autumn and winter months. I would caution using the whole fruit (luo han guo)

as it has a very distinct and sweet taste. Try using half and add more as you see fit. For me, the one fruitwas too sweet and even when I asked the herbalist, she told me that one is definitely more than enough forone pot of soup.

What Ingredients are required?1 pound of freshpork shank1 dried luo han guo1 tablespoon of apricot kernals3 large dried dates2 litres of water1 teaspoon of salt (to marinate the pork)

How do I prepare it?1. Pre-marinate the pork overnight with the salt (although this step is not necessary)2. Boil your soup water3. Blanch pork shank4. Wash and soap apricot kernals and dried dates in warm water5. Cut luo han guo into quarters (or halves)6. When the water boils, add all the ingredients together7. Boil on high for thirty minutes, reduce to a simmer boil for another 1.5 hours8. Serve!

Any benefits?

An excellent soup to assist with coughs and loosening of phlegm

Ideal for dry autumn consumption as it helps moisten the lungs and body

Any precautions?

The luo han guo produces a very sweet and distinct taste that is subjective to the drinker

I would suggest trying half of a fruit on your first attempt and see if you like it, definitely do not addmore than 1 fruit to a soup
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6/31

Recipe: Moisturizing Asian Pears Herbal Soup with Dried Figs 5.0 from 5 reviews

This is a moisturizing soup that nourishes the lungs and relieves dry coughs and dry throat. It isa perfect drink for the cold or hot summer seasons. A vegetarian version of this soup can alsobe made by omitting the pork from this recipe. Use instead 1 or 2 more dried figs, and/or addhoney after cooking to sweeten this soup.

Ingredients

o

o 2 ya li pears*

o 4 dried figs

o 1/2 bunch oflady bell (adenophora) roots (about 1.25 oz)

o 0.75 oz ofyu zhu

o 1/3 cup ofdried lily bulbs

o 1 white fungus, soaked overnight

o 4 slices ofChinese yam

o 1 flat tbsp each of bitter and sweet almond

o 1.5 lb of lean pork, marinated with some salt

o 2 slices ofginger

o 10 cups of water

Instructions

1.Boil a small pot of water to blanch the meat. In the meanwhile, cut the pork to 2 inchchunks. When the water boils, add the pork in. Blanch, drain, and set aside.2. In a separate large clay pot**, boil 10 cups of water.3.Rinse and soak all ingredients for 5 minutes except for the pears, dried figs, andChinese yam. Cut the softened white fungus to 1/2 inch pieces.4.When the soup water boils, add the blanched pork and all ingredients except for thepears. Cover and cook on high heat until the liquid bubbles. Reduce the heat to Low andsimmer for 30 minutes.5.Meanwhile, wash, core, and cut the pears to quarters.

After the 30 minutes, add the pear quarters in. Cover and simmer for another 2 hours.When done, turn off the heat, season with salt (or honey if making vegetarian version) as

desired. Serve hot.Notes* Ya Li Pear is the variety traditionally used with this soup. If you cannot find this pear, othertypes of Asian pears can be used although the sweetness and flavor may be slightly different.** Always use clay or stoneware to cook herbs. Metal will react with some herbs.
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7/31

Recipe: Water Chestnut Shiitake Bean Curd Barley Soup

Ingredients

o 1/2 cup barley

o 7 dried shiitake mushroom

o 14 water chestnut

o 1.5 lb of lean pork, cubed to 3 chunks

o 4 stalks of dried bean curd sticks

o 5 wood ear (note, not cloud ear)

o 2 thin slices of ginger

o 12 cups of water

o 1/4 teaspoon of salt

Instructions

1.Break off stub from the dried shiitake mushroom. Rinse and soak separately the

barley, wood ear, shiitake mushroom and stubs.

2.Break the dried bean curd sticks to the length of your pinky finger. Let soak in

cold water.

3.Blanch the pork chunks while bringing a large pot with 12 cups of water to boil.

4.Rinse and peel the water chestnuts. Cut each water chestnut across in half and

set aside.

5.When the large pot boils, add the blanched pork, barley, water chestnut, ginger,

shiitake mushroom and stubs. Cover and boil on high heat until the liquid bubbles.

Then turn down the heat and let simmer for 1 hour and 15 minutes over low heat.

Set your timer.

6.When the timer signals, add the bean curd sitcks, and wood ear to the pot.

Continue to boil over low heat for another 45 minutes. Sprinkle some salt to

season. Serve.

Notes

1. See the shiitake mushroom and water chestnut page in the CommonIngredients section for information on nutrition, health benefits, and buying tips.
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8/31

i) Chinese white radish and carrot stir fry

10cm Chinese white radish peeled and chopped

1 carrot chopped

2 pieces of chopped ginger

2 tblsp spring onions

3 tsp olive oil

2 cups of water

Stir fry Chinese radish, carrot and ginger in the oil and water for 10 minutes on low heat. After this time, add

spring onions, salt and pepper to taste.

Effects: Help digestion; clears bloating and fullness; helps bowel movement.

Health benefits of Chinese white radish

i) Help to digest food and improve bowel movement

An ancient traditional Chinese herbal book from Tang dynasty called Tang ben cao mentionswhite radishes taste sweet and spicy, has cooling characteristics and acts more on thedigestive channels. It helps to digest food quicker and move the food down the intestines so itcan help with indigestion and avoid food stagnation. Chinese white radishes are thereforsuitable for the symptoms we mentioned above. If you eat white radishes more often it can helpto prevent fat to accumulate around the stomach and prevent food stagnation.

I suggest that you can eat white radish and ginger soup or white radish and carrot stir fry toimprove your condition (please see the recipe below).

ii) Helping to clear phlegmChinese medicine considers phlegm to be stored in the lungs but is not always produced by thelung.

Where is phlegm produced?

a) Produced from lung disorders: These type of disorders include; common cold or flu, heat andcold in the lung and from long term smoking.

b) Produced from the digestive system: Chinese medicine believes that phlegm can beproduced by food stagnation. Symptoms may be: heavy white phlegm, bloating especially aftereating, burping, poor appetite or craving foods, sluggish bowel movement, heavy arms and legsand overweight.

Chinese medicine has a quote Phlegm is stored in the lung, but produced from the spleen.When people visit our clinicwith chronic phlegm problems, we use traditional methods ofdiagnosis to find the causes of the issue to solve the root of the problem.

I suggest that while you are undergoing treatment for this type of phlegm problem, you can eatwhite radish to help improve your condition.
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9/31

Recipe: Chinese Yam and Goji Pumpkin Pork Soup

Ingredientso 1.5 lb of fresh Chinese Yam

o 1 lb ofkabocha pumpkin

o 1 tbsp goji berries (also called wolfberries)

o 3 honey dates

o 1.5 lbs of lean pork

o 1 tsp of sea salt

o 2 slices ofginger

o 12 cups of water

Instructions1.Cut the lean pork to 2 chunks, and mix in the tsp of salt. Let sit for 15 mins.2.Bring 12 cups of water to boil in a big soup pot. In the meanwhile, rinse and soak thehoney dates and wolfberries. Peel and cut the Chinese Yam to 1/2 slices.3.In a separate smaller pot, boil a small amount of water to blanch the pork.

4.When the big pot of water boils, add in the ginger slices, blanched pork, and honeydates. Bring the water to a boil again on high heat, then reduce the heat to a low simmer.Set the timer for 2 hours of cooking over low heat.5. In the meanwhile, wash and cut the kabocha pumpkin in half. Scoop out the seeds witha spoon, and cut to 2 chunks with the skin on. Set aside.6.When the timer signals, add all remaining ingredients to the boiling pot and cook on lowheat for another 20 minutes once the liquid boils again. Serve.

Chinese Yam Uses and Health Benefits: Chinese Yam is one of the most important and commonly used food remedy intraditional Chinese medicine for generations. The rhizome is known in Chinese herbal

medicine to strengthen the lungs, and tonify the Qi, spleen, and kidney. As a food medicine, Chinese Yam is useful in treating poor appetite and diarrhea. It alsotreats coughs and wheezing caused by lung Qiand Yin deficiencies. Chinese Yam is neutralin nature, which allows it to tonify the Qiwithout causing heatorinjuring theYin. As a food herb, Chinese Yam is fairly mild and gently tonifies deficiencies over time.When consumed long term, Chinese Yam strengthens the human body and increasesvitality. Chinese Yam is an excellent food ingredient for those who are deficient in Yin whileneeding to strengthen the Qi.

Preparation: To prepare fresh Chinese Yams, rinse under cool water before peeling the outer skin. Be cautious while peeling as a slippery secretion makes the rhizome difficult to grip. (Ifind that choosing a narrower Chinese Yam allows for a more secure grip during peeling andslicing.) To prepare dried Chinese Yams, rinse the dried slices quickly under cool water. Do notsoak as this will leach away nutrients and weaken the beneficial functions of the herb. Cook dried Chinese Yams for 1.5 2 hours in soups. Fresh rhizomes on the other handonly require about 20 minutes of cook time in soups.
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10/31

Recipe: Nourishing Snow Fungus Papaya Pear and Sweet Potato Soup

Ingredientso 1 whole snow fungus (a.k.a white fungus)

o 2 Ya Li pears (other pear varieties will not taste as good)

o 2 sweet potatoes (use the orange-fleshed kind)

o 5 6 oz oflotus root

o 1 Hawaiian papaya, about 1 lb

o 1 tbsp of sweet and bitter almonds

o 8 pitted red dates

o 1/2 inch ofginger root, sliced

o 9 cups of water

Instructions1.Rinse all ingredients. Soak snow fungus in water for a few hours or until soft. Cut intosmall florets.2.Soak red dates in water for 15 minutes.

3. In the meanwhile, peel, seed, and cut sweet potatoes, lotus root, and papaya into smallpieces (about 1 x 1). Cut the Ya Li pears into small pieces with the skin on for additionalfiber.4.Put water in a pot and bring to a boil. Add all ingredients in and let the water boil upagain. Cover and cook over low heat for 30 minutes. Serve.

Notes1. The snow fungus can be soaked overnight to save preparation time. See thesnowfungus ingredient page in the Common Ingredientssection for more preparation details, healthbenefits, and buying tips.This is a delicious and nourishing soup to have when the weather is dry and cold. I like to drink

this soup in the autumn and late winter seasons as a tonic for the body. It is very easy to make,and needs no additional salt, sugar, or other seasonings. Hence, this delicious soup is verypure, light, and low in calories. It is also very high in fiber as all ingredients in this recipe areplant-based.

The main star of this soup is the snow fungus. Although flavorless by itself, other keyingredients like papaya, sweet potato, and pear all work wonderfully together to give this soup avery palatable light natural sweet taste. Snow fungus has been used by the Chinese as bothfood and medicinal purposes for more than 2,000 years for various ailments. Specifically, snowfungus nourishes the Qi and removes dryness and heat from the body. It nourishes the lungs,and it is recommended for those who have a dry cough, dry skin, chapped lips, dry nose andthroat. Snow fungus is also know to help improve skin complexion.
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11/31

Recipe: Winter Melon Lotus Seed Barley Shrimp Soup

Ingredientso 1/2 lb of lean pork

o 2 lbs ofwinter melon*

o 5 oz of raw deveined shrimp with the shell on (or about 10 medium sized ones)

o 1 oz ofdried lily bulb(or about 1/4 cup)

o 1 oz oflotus seeds (or about 2 full tbsps)

o 1/2 oz of pearl barley (or about 1.5 tbsp)

o 12 cups of water

o 2 slices ofginger

o 1/2 tsp of salt

o 1/4 tsp of white pepper powder

Instructions1.Bring a small pot of water to boil to blanch the pork. In the meanwhile, rinse the porkunder cold water and cut into 2-inch cubes. When the water is ready, put the pork in forabout a minute to quickly blanch it. Set the blanched meat aside and discard the water.

2. In a big pot, boil 12 cups of water. While the water cooks, rinse the winter melon andremove any seeds with a spoon. With the skin on, cut the melon to 1.5-inch chunks. Rinsethe barley, lily bulb, and lotus seeds under cool water and set aside. Do not soak the lotusseeds. Sprinkle the pepper powder onto the shrimp. Mix well and let marinate.3.When the soup water boils, put in all ingredients except for the shrimp. Cover and cookon high heat for about 5 minutes or until the water boils again. Reduce the heat to low andsimmer for 2 hours. Set the timer.4.When the timer signals, add the shrimp and cook the soup covered on medium heat foranother 2 minutes or until the shrimp is cooked. Avoid over cooking the shrimp. Turn offthe heat and add 1/2 tsp of salt. Stir and serve.

Notes* The edible winter melon skin can be tough even after cooking. If you prefer, the skin can be

removed before boiling in the soup.

In Chinese medicine, the skin and flesh of the winter melon is considered a coolingfood, knownto release heat, detoxifying the body and ridding skin acne caused by excessive heat. Thus,this melon is very popular during the hot summer time.

- Lily bulb provides protein and starch. Additionally, they contain small amounts ofcalcium, iron, phosphorus, and vitamins B1, B2 and C.

- In traditional Chinese medicine, lily bulb is considered sweet andcoolingin properties.The herb is also associated to the lung and heart meridians and help to relieve coughs,dry throats, clear heat, and moisten the lung. Dried lily bulb is also used as an herb tocalm the spirit, promote restful sleep, and lessen irritability.

- Lotus seed is often used in Asian cuisine for soups, congee, desserts, or pastries. InAsian pastry making, the seed is often grounded into a paste before being filled inside amoon cake or other pastry goods.

- Lotus seed is also used extensively in traditional Chinese medicine since they are knownto be nutritious, restorative to ones health, and expells heat() while being neutralinnature. Additionally, the seed is said to calm nerves, relieve thirst (from heatiness), andstrengthen the spleen and stomach.
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12/31

Recipe: Homemade V8 Soup with Beets

Ingredientso 1 fist-sized redbeet root

o 1 medium-sized potato

o 1 cup of corn kernels

o 3 small stalks of celery (about 2/3 cups chopped)o 1/3 of a small red cabbage (about 6 oz or 2 cups chopped)

o 1/2 small onion

o 1/2 small green bell pepper, seeds removed

o 4 tomatoes

o 8 cups of water

o 1 tbsp olive oil

o 1 tsp ketchup (optional)

Instructions1.Wash all ingredients. Leaving the skin on, cut the beet root to 1/8 thin slices or strips.Peel and cut the potato to 1/4 thin pieces. Cut the celery, cabbage, onion, green bellpepper, and tomatoes to small strips.2.Bring 8 cups of water to boil in a tall skinny pot (a short pasta pot works well), so that allvegetables can be covered in water later. Add all 8 vegetables to the pot. Cover and bringthe pot of water back to a boil over high heat.3.When boiling, cook over medium heat for 20 25 minutes. Set the timer.4.When ready, drizzle 1 tbsp of olive oil to the soup and stir. Add the optional ketchup asdesired for additional flavor.

Notes

Beet Root Uses and Health Benefits: Two well-studied photonutrients from beets (betanin and vulgaxanthin) have been shownto provide antioxidant, anti-inflammatory, and detoxification support. Recent lab studies showed betanin from beets lessened tumor cell growth by inhibitingpro-inflammatory enzymes. Betalin pigments in beets have been shown to support detoxification processes byenabling cells to hook toxins up, neutralize them, and make them water-soluble for excretionthrough urine. Consumption of beet root can cause pink urine (also called Beeturia) in 10 15% of thepopulation. This occurs when the beets red pigment passes through the body undigested inthe stomach or colon. It is said that Beeturia is more common among those with irondeficiency or problems absorbing iron. Avoid over-cooking beets as the beneficial betalains dissipates with cooking time. Beet greens are edible although they have a good amount of oxalic acid that can

crystalize into oxalate stones in the urinary tract when high in concentration.
http://www.chinesesouppot.com/2-common-ingredients/489-beet-roothttp://www.chinesesouppot.com/2-common-ingredients/489-beet-roothttp://www.chinesesouppot.com/2-common-ingredients/489-beet-root


13/31

Recipe: Cilantro Tofu and Preserved Egg Soup

Ingredientso 12 cups of watero 1.5 lbs of pork meat, marinaded with only saltfor an hour and cubed to small pieceso 1 bunch of cilantro, washed

o 1 lb of soft tofu, cubed

o 1 preserved egg, halved then cut into quarter

sliceso 1 of ginger, sliced

o 3 dried oysters (optional for additional flavor)

Instructions1.Boil the water in a large pot. Add ginger, marinaded pork cubes, and driedoysters.2.Bring the pot back to a boil, then turn the heat low. Set the timer for 1 hour ofboiling.3.Add the preserved egg slices. Boil on low heat for 25 minutes.4.Add the cilantro and boil on high heat until the soup bubbles. Lower the heat andboil for another 15 minutes.5.Add the soft tofu and boil the soup for 5 more minutes, or until the soup isbubbling again. Turn off heat. Serve.

This soup is known to release excess heatin Chinese medicine terms. Cilantro, preservedeggs, and dried oysters are foods known to have a cooling nature. Cilantro is also known tohave detoxifying effects. Hence, this soup is excellent for those who are heaty. Some physicalsigns of excess heat in the body include: sore throat, nosebleeds, constipation, mucus andphlegm that are thick, yellow, or green. (Yeah, disgusting! So relieve yourself with this CilantroTofu and Preserved Egg Soup.)
http://www.chinesesouppot.com/2-common-ingredients/109-preserved-eggshttp://www.chinesesouppot.com/2-common-ingredients/109-preserved-eggs


14/31

Recipe: Revitalizing Dong Quai and Red Date Tea 5.0 from 4 reviews

This is a revitalizing tea that you can make at home in 3 really simple steps. This tea isespecially good for women with menstruation discomfort, or who are looking to re-energize afterthe monthly cycle.Ingredients

o 3 slices ofdong quai(also called radix angelica sinensis)

o 8 pitted dried red dates

o 1 flat tbsp ofgoji berries (also called wolfberry)

o 2 bowls of water

Instructions1.Rinse each ingredient briefly under cool water and put them in a clay pot with two cupsof water.* **

2.Cover and boil over medium heat for 10 minutes or until the water boils.3.Reduce the heat to Low and simmer for 20 minutes, or until the tea reduces to about acup. Serve.

Notes* Always use clay or stoneware to cook herbs. Metal will react with some herbs.** Dong quai slices should be rinsed very briefly to preserve the nutrients and flavor.Do not use dong quai if you are pregnant.

The timing of having the Dong Quai herbal soup is very important ===> it must beconsumed on the day that the menses has completely stop flowing. Preferably justbefore bedtime.

Because Dong Quai is a heaty herb, the effects of its heatiness will not be felt becausewhen we are menstruating, we are in the heaty immunitymode. Just like during theconfinement month for new mothers (within one month after childbirth in the Chineseculture), they can consume lots of heaty foods containing ginger, wine, sesame oil, etc,daily for one month without getting sore throats, headaches, gum pains, which are the

signs of heatiness.
http://www.chinesesouppot.com/2-common-ingredients/1680-dong-quai-radix-angelica-sinensishttp://www.chinesesouppot.com/2-common-ingredients/1680-dong-quai-radix-angelica-sinensishttp://www.chinesesouppot.com/2-common-ingredients/274-red-dateshttp://www.chinesesouppot.com/2-common-ingredients/863-goji-wolfberryhttp://www.chinesesouppot.com/2-common-ingredients/1680-dong-quai-radix-angelica-sinensishttp://www.chinesesouppot.com/2-common-ingredients/274-red-dateshttp://www.chinesesouppot.com/2-common-ingredients/863-goji-wolfberry


15/31

Recipe: Double Steamed Asian Pear Almond Dessert Soup

Ingredientso 2 Ya Li Asian pears

o 2 tsp south almonds

o 1 tsp north almonds

o 1 small snow fungus, soaked overnight

o 2 slices ofginger

o 1 rock sugar, slightly larger then the size of a golf ball but smaller than a tennis

ballo 4 cups of water

Instructions1.Wash, core, and quarter each ya li Asian pear lengthwise. Cut each quarter slicein half again. Line pear slices on the bottom of a porcelain double steamer.

2.Cut the soaked snow fungus to small pieces. If the center is hard, dice it to smallpieces so they can cook and soften during the cooking process. Spread them over

the pears in the double steamer.

3.Wash, drain, and sprinkle the bitter and sweet almonds over the snow fungus in

the double steamer. Add the ginger slices and rock sugar on top.
http://www.chinesesouppot.com/2-common-ingredients/103-ya-li-pearshttp://www.chinesesouppot.com/2-common-ingredients/257-white-fungushttp://www.chinesesouppot.com/2-common-ingredients/308-gingerhttp://www.chinesesouppot.com/2-common-ingredients/103-ya-li-pearshttp://www.chinesesouppot.com/2-common-ingredients/257-white-fungushttp://www.chinesesouppot.com/2-common-ingredients/308-ginger


16/31

4.Add 4 cups of water into the double steamer and cover with the double steamerlid.

5.Optional: Seal the top of the double steamer with a plastic food wrap (e.g. saranwrap). This is to prevent steaming water from splattering in later on.6.Place a metal steam rack or a pair of chopsticks at the bottom of a large stainlesssteel pot. The pot must be big enough to fit the porcelain double steamer inside.Place the double steamer inside the stainless steel pot. Add enough water so that itcomes up to about 50 60% of the height of the double steamer.

7.Place the stainless steel pot over high heat until the steaming water boils.Reduce the heat to Low and simmer for 2 hours. When done, remove the plasticfood wrap and serve.


17/31

American Ginseng Heat Reducing Soup

Soup Name: American Ginseng Heat Reducing SoupTraditional Chinese Name:(Q cn hi d y l q

jing hu tng)

Introduction:This soup is great for reducing internal heat where you may have sorethroat, canker/cold sores, sore muscles (from the fire in your bones) andoverall heatiness in your body. Its not actually particular to any season, but

more to a condition of the body caused by illness or circumstances. It is healing for the throat, lungs andrespiratory system and eliminates unwanted heat.

What ingredients are required?1 chicken (whole), skinned and quartered2 g of driedAmerican ginseng, sliced10 g of dried lady bell root15 g oflucid asparagus root2 g ofmulberry root15 g ofmalt80 g ofpearl barley5 honey dates30 g dried mussels1 large piece ofdried tangerine peel20 g ofsolomans seal2 L of water

How do I prepare it?1. Rinse and soak for 10 minutes all the herbs (everything except the Chicken)2. Boil your soup water3. Prepare chicken and in a separate pot of boiling water, blanch your chicken for 5 minutes4. Rinse again the herbs in cool water5. When soup water boils, add all the ingredients together6. Boil on high heat for 30 minutes and reduce to a medium boil for another 1.5 hours7. Serve and enjoy!

Any benefits?

Helps reduce heatiness and internal fire from the body

Excellent for the respiratory system

Helps nourish the lungs, assist with cough and soothe the throat (especially sore throats)

Any precautions?

It is a slightly cooling soup, so take with precaution when in your first trimester of pregnancy

Be sure to purchase herbs from a reputable source
http://www.thechinesesouplady.com/chicken-whole/http://www.thechinesesouplady.com/american-ginseng/http://www.thechinesesouplady.com/american-ginseng/http://www.thechinesesouplady.com/adenophora-root-dried/http://www.thechinesesouplady.com/lucid-asparagus-root/http://www.thechinesesouplady.com/root-bark-of-white-mulberry/http://www.thechinesesouplady.com/root-bark-of-white-mulberry/http://www.thechinesesouplady.com/malt/http://www.thechinesesouplady.com/jobs-tears/http://www.thechinesesouplady.com/large-dried-dates/http://www.thechinesesouplady.com/mussels-dried/http://www.thechinesesouplady.com/tangerine-peels-dried/http://www.thechinesesouplady.com/yuzhu/http://www.thechinesesouplady.com/chicken-whole/http://www.thechinesesouplady.com/american-ginseng/http://www.thechinesesouplady.com/adenophora-root-dried/http://www.thechinesesouplady.com/lucid-asparagus-root/http://www.thechinesesouplady.com/root-bark-of-white-mulberry/http://www.thechinesesouplady.com/malt/http://www.thechinesesouplady.com/jobs-tears/http://www.thechinesesouplady.com/large-dried-dates/http://www.thechinesesouplady.com/mussels-dried/http://www.thechinesesouplady.com/tangerine-peels-dried/http://www.thechinesesouplady.com/yuzhu/


18/31


19/31

Chinese Winter Melon Soup, also called Dong Gua Tang, is a light tastingand mildly sweet soup that Chinese families like to cook.

After brewing the soup for 2 to 3 hours, the winter melon meat will be so soft thatthey simply melt in your mouth. You will want to have more of them as they are soeasy to eat.

Although the Chinese soup takes time to cook, it is very easy to make. See theeasy cooking recipe below.

Cooking Ingredients (serve 3 - 4):

1 kg winter melon

350g pork ribs6 red dates, seeded

3 dried scallop10 cups water (2 litres)

1 tablespoon wolfberriesSalt to taste

Cooking Instruction:

Peel, seed and cut the winter melon into

chunks.

Rinse red dates and dried scallops.

Rinse pork ribs and blanch them in a pot of boiling water for a few minutes.Remove and rinse with clean tap water.

Add all the above ingredients (except for wolfberries and salt) to a pot with 10 cupsof water.

Bring to boil then simmer on low heat for 2 to 3 hours.

Add wolfberries into the pot during the last 30 minutes.

Add salt to taste just before serving.

Serve hot.


20/31

Lotus root soup (called "Lian Ou Tang" in mandarin) has many benefits likestrengthening the bodies, dispelling heat and enhancing the appetite.

My Mother-in-law cooks this soup regularly due to the hot climate of Singapore. I'llmake my son drink it if he feels heaty. We like the delicious soup with ingredients

which have been softened through long hours of brewing. It is really very heart-warming. Although the cooking time is long, the preparation procedure is pretty

simple. You can add other ingredients to this recipe, e.g. dried cuttlefish or driedoysters, for a stronger flavour.

Cooking Ingredients (serve 4):

650g Lotus root

300g Pork ribs1 cup of Peanuts (with or without skin)

8 Dried red dates (seeded)3 Dried Scallop12 cups of WaterSalt or light soy sauce to taste

Cooking Procedure:

Scrub the lotus root clean of mud. Peel theskin and slice them into 1cm thickness.

Rinse the peanuts, dried red dates anddried scallops.

Add all these ingredients into a big pot withabout 12 cups of water. Bring to boil.

Rinse the pork rib pieces and blanch them

in a pot of boiling water to remove thesmell. Drain and add them to the main pot when the water is hot and bring to boil

again.

Lower heat and simmer for 3 hours or more. The longer the soup is brewed, the

better the taste.

Add salt or light soy sauce to taste just before serving.

Serve hot as the soup tastes better when it is hot.
http://www.chinese-food-delight.com/ingredient.html#lotus-roothttp://www.chinese-food-delight.com/asian-ingredients.html#red%20datehttp://www.chinese-food-delight.com/ingredient.html#lotus-roothttp://www.chinese-food-delight.com/asian-ingredients.html#red%20date


21/31

Tian Qi Chicken Soup - Chinese Herbal Recipes

Tian Qi Chicken Soup - Chinese Herbal Recipes. Pseudo ginseng (tian qi ) is an effective cleanser of

the blood and helps to improve blood circulation. It is said to have significant healing effects, eliminating

pain and eases bruises and swelling. Adults take this soup for improvement of skin texture, refreshment of

the mind and energizing the body. As pseudo ginseng (tian qi ) also promotes growth, this soup is

typically served to adolescents for growth.

Tian Qi Chicken Soup Ingredient - Chinese Herbal Recipes:

2 litres (10 cups) water

40 gm pseudo ginseng ( tian qi ), rinsed

1 fresh chicken, cleaned, skinned and halved, then scalded with boiling water

3 slices fresh ginger root

1 teaspoon salt, or to taste

* red dates, Pao Shen, wolfberries, 1 tbsp DOM

Tian Qi Chicken Soup Method - Chinese Herbal Recipes:

Bring the water to a boil in a stockpot. Add all the ingredients, except the salt, and cook over high heat for

20 minutes. Reduce the heat to low and simmer uncovered for 2 hours. Season with the salt and remove

from the heat. Serve hot in individual serving bowls.
http://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.htmlhttp://herbal.recipes.webs-sg.com/recipes_8.html


22/31

Lily bulb and apricot congeePrepare fresh lily bulb (50g), apricot (10g) and rice (50g), bring to a boil with 1500ml of water,

and simmer for 50 minutes. Add rock sugar to taste, and serve in the morning or evening. Thiscongee is suitable for insomniacs who have a dry cough.

Lily bulb congeePrepare lily bulb (dried 30g or fresh 60g), red dates (10 pieces) and rice (60g), bring to a boilwith 2000ml of water, and simmer for 50 minutes so that it turns into a thick soup. Add rocksugar to taste, and serve hot in the morning and evening. In TCM, lily bulb is the usualingredient for promoting sleep, relieving hot flashes, arresting dry cough and enhancing mentalfunctioning. This congee is suitable for insomnia, menopause, recovery from febrile diseasesand coughs.

Preserved duck egg and mussel congeeClean and peel a preserved duck egg, cut into several pieces; wash dried mussel (40g)thoroughly; and prepare rice (100g). Boil 2000ml of water in a pot, add the ingredients andsimmer for 50 minutes. Add salt, ginger juice and pepper to taste, serve in the morning orevening. This congee nourishes yin, promotes blood production and clears body heat, whichhelps relieve insomnia, irritability, swollen gums and sore throats.
http://www.shen-nong.com/eng/exam/specialties_menopause_vasomotor.htmlhttp://www.shen-nong.com/eng/exam/specialties_menopause_vasomotor.html


23/31

Those who are hoarse from a sore, dry throat can take this thirst quencher. Itlubricates the throat and lungs as well as helps you to dissolve phlegm andrelieve cough. Refresh yourself with fresh pear juice if your sputum is yellowish- green or has a dry cough. You can add water chestnut and sugarcane juice orhoney for an even tastier blend.

Diabetics who are concerned about sugar intake can make a soup with pearwith turnip and lean pork.

If you are suffering from night coughing and clear sputum, then cooked pear ismore suitable for you. Try stewing, steaming or double-boiling the pear withother ingredients such as white fungus, Licorice [gan cao] or Sichuan fritillarybulb.

Here is a soup recipe to relieve coughing:

SOUP FOR COUGHS

Ingredients:

Peeled and cored pears 50g Lean pork 100g Dried mandarin orange peel 1 piece 1 jujube 3 dried red dates [remove pits] 3 ginger slices

Preparation:

Double-boil all ingredients in 250ml water for two hours.Turn down heat when water start to boil.

[If you do not have a double-boiler, you can put all ingredients in a coveredporcelain bowl or container. Put the bowl in another bigger pot with water andboil]


24/31

According to the cook book, the combination of ingredients in this recipe is

meant for improving memory. The herbalist who wrote this book suggested toserve this congee twice a month.

CONGEE WITH WALNUTS, LILY BULB AND BLACK SESAME SEEDS(2

servings)

1 C uncooked jasmine rice

1 oz (28 g )shelled walnuts

1/2 oz (15 g) dried lily bulb (no need to soak with water)

0.7 oz (20 g) black sesame seeds

10 C of waterSalt to season

COOKING METHOD:

1. Fill a big pot with 10 cups of water. Put in all the ingredients into the pot

and boil over low heat for 1 1/2 hour until the rice turns mushy and smooth

2. Ready to serve


25/31

Ingredients

40g dried white lotus seeds 20g dried brown lotus seeds

20g dried lily bulb petals, optional

6-7 cups of water

30grock sugaror slab sugar, or to taste

Method

Screen out any discolored seeds. Separately soak the white for about an hour and brown for about 10

minutes. If using dried lily bulb petals, soak for about half an hour, or till slightly softened (soaking time

vary according to thickness of petals).

Discard water and briefly wash the dried seeds and petals. Remove germs inside the seeds, if any. You

may want to split the lotus seeds for easy removal should they come in whole. (The germ taste somewhat

bitter, but some like to retain it for another healing purpose reducing heaty feelings in body.)
http://www.tastehongkong.com/recipes/water-chestnut-cake-for-chinese-new-year-and-valentines-day/http://www.tastehongkong.com/recipes/water-chestnut-cake-for-chinese-new-year-and-valentines-day/http://www.tastehongkong.com/recipes/water-chestnut-cake-for-chinese-new-year-and-valentines-day/http://www.tastehongkong.com/recipes/winter-melon-and-dried-longan-drink/http://www.tastehongkong.com/recipes/water-chestnut-cake-for-chinese-new-year-and-valentines-day/http://www.tastehongkong.com/recipes/winter-melon-and-dried-longan-drink/


26/31

In a pot, add water and dried lotus seeds. Bring them to a boil. Over medium-high heat, keep boiling for

10 minutes (may leave the cover ajar to avoid over spilling). Then switch to low heat and boil for another

40 minutes.

Add lily bulb petals and sugar, switch to high heat and boil till sugar is dissolved, about 5 to 10 minutes. If

you want the lily bulb petals sort of melted in the soup, either soak or cook it a bit longer.

Serve hot with the seeds and flower petals (some prefer to strain the soup, but the solid ingredients are

nutritious to eat). Enjoy!

Happy Mid-Autumn Festival Everyone!

The full moon is coming soon on September 12 this year! For another healthy and seasonal eat,

give baby taro a try.

White and brown lotus seeds

Any doubt on why there are two types of lotus seeds? Wikipediahas given a good account of them, The

brown peel is harvested when the seed head of the lotus is ripe or nearly ripe and the white is harvested

when the seed head is still fully green, but with almost fully developed seeds. White lotus seeds are de-

shelled and de-membraned. The bitter tasting germ of the seed is also removed at the time of harvest

using a hollow needle, though some may still remain in the seed due to production oversight. Brown peel

lotus seeds are brown because the ripened seed has adhered to its membrane. These seeds are usually

cracked in half in order to remove the germ since the seeds are hard enough to make the germs removal

by needle difficult.
http://www.tastehongkong.com/recipes/baby-taro-a-traditional-food-for-moon-festival/http://en.wikipedia.org/wiki/Lotus_seedhttp://en.wikipedia.org/wiki/Lotus_seedhttp://www.tastehongkong.com/recipes/baby-taro-a-traditional-food-for-moon-festival/http://en.wikipedia.org/wiki/Lotus_seed


27/31

Dried Beancurd and Ginkgo Nuts Dessert (

)Ginkgo Nuts are very popular ingredients for Chinese cooking, whether it be added into congeeor dessert. Heres a traditional Chinese dessert, Dried Beancurd and Ginkgo Nuts Dessert,

requested by my reader to translate it from my Chinese food blog for her. This dessert is very

easy to make, very popular in Chinese home cooking. The outer hard shells of ginkgo nuts that I

bought from an Asian grocery were already removed, which were packed in a plastic bag placed

in a fridge. The cooking time of the dried beancurd depends on how you like it. Some people

like it cooked until completely dissolved, that looks like soy milk, others like them reserving

some bits and pieces. This dessert can be served hot or cold, suitable for all seasons.

Dried Beancurd and Ginkgo Nuts Dessert (Printable recipe)

Serves 3

Ingredients:

20 to 25 ginkgo nuts, shells removed, available at Asian stores 1 to 2 pieces dried beancurd sheets, available at Asian stores 50 gm barley, or to preference
http://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.wikipedia.org/wiki/Ginkgo_nuts#Culinary_usehttp://sites.google.com/site/printablechristinesrecipes/dried-beancurd-and-ginkgo-nuts-desserthttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.htmlhttp://en.wikipedia.org/wiki/Ginkgo_nuts#Culinary_usehttp://sites.google.com/site/printablechristinesrecipes/dried-beancurd-and-ginkgo-nuts-dessert


28/31

3 eggs, optional 1500 ml boiling water rock sugar, to taste

Method:

1. Rinse the barley and the ginkgo nuts. Soak barley in water for about 30 minutes. Rinsedried beancurd. In a separate bowl, soak dried beancurd until softened.

2. Put the barley and the ginkgo nuts into boiling water. Cook over medium heat, covered,about 30 minutes, or until all ingredients are softened.

3. Add the softened beancurd. Continue to cook until it breaks into pieces, or cook until itturns into soy-milk-like mixture. (Note: After adding beancurd, it easily spills over thestove. Be careful.) The cooking time depends on how you like it. Add rock sugar andcook until completely dissolves. Taste by yourself. When the dessert is almost done, youcan add eggs and cook to your preferred texture. I just broke the eggs and added intothe dessert, immediately turned off the heat. Let the heat in the pot continue to cook,about 5 minutes, then I got soft-boiled eggs in the dessert. Really enjoyed!

Read more: http://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-

dessert.html#ixzz1kl8T3XBI
http://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.html#ixzz1kl8T3XBIhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.html#ixzz1kl8T3XBIhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.html#ixzz1kl8T3XBIhttp://en.christinesrecipes.com/2010/06/dried-beancurd-and-ginkgo-nuts-dessert.html#ixzz1kl8T3XBI


29/31

Huai Shan & Lily Bulbs Congee

Recently I have shared with you "Steam ChickenFillet With Huai Shan" using fresh Huai Shan and "Double-boiled Fresh Lily Bulbs Soup" withFresh Lily Bulbs respectively. Accordingly to Chinese Physicians, these two ingredients are verynutritious and benefits the Lungs and and strengthens the Spleen.
http://ellenaguan2.blogspot.com/2010/04/huai-shan-lily-bulbs-congee.htmlhttp://ellenaguan.blogspot.com/2010/04/steam-chicken-fillet-with-huai-shan.htmlhttp://ellenaguan.blogspot.com/2010/04/steam-chicken-fillet-with-huai-shan.htmlhttp://3.bp.blogspot.com/_pw6RYuA3vBM/S7X1r7CIQKI/AAAAAAAAFt8/MeOd_i4QGGE/s1600/huai+shan.jpghttp://ellenaguan.blogspot.com/2010/03/double-boiled-fresh-lily-bulbs-soup.htmlhttp://2.bp.blogspot.com/_pw6RYuA3vBM/S6tHokaGoZI/AAAAAAAAFjQ/_LFLlRZvo4s/s1600/lily+-+ingredients.jpghttp://1.bp.blogspot.com/_pw6RYuA3vBM/S64WeqXeh7I/AAAAAAAAFpQ/L5UtCXVy7yc/s1600/Congee+1.jpghttp://ellenaguan2.blogspot.com/2010/04/huai-shan-lily-bulbs-congee.htmlhttp://ellenaguan.blogspot.com/2010/04/steam-chicken-fillet-with-huai-shan.htmlhttp://ellenaguan.blogspot.com/2010/04/steam-chicken-fillet-with-huai-shan.htmlhttp://3.bp.blogspot.com/_pw6RYuA3vBM/S7X1r7CIQKI/AAAAAAAAFt8/MeOd_i4QGGE/s1600/huai+shan.jpghttp://ellenaguan.blogspot.com/2010/03/double-boiled-fresh-lily-bulbs-soup.htmlhttp://2.bp.blogspot.com/_pw6RYuA3vBM/S6tHokaGoZI/AAAAAAAAFjQ/_LFLlRZvo4s/s1600/lily+-+ingredients.jpg


30/31

Huai Shan is used to strengths

the Spleen and Stomach and it is a very good Chinese herbal medicine to strengthen the body.So this congee is a good choice to remove Dampness in the body and flu in summer which isgreat for kids. Adding lean pork and lily bulb brings out the extra sweetness and flavour of thiscongee which is a very healthy meal for the kids or elderly.

Ingredients: (serves 2)100g Fresh Huai Shan( )1/2 Cup Of Rice100g Lean Pork, cut into thin slices2 Fresh Lily Bulbs( )1 Litre Of Water

Method:1. Rinse and use a vegetable peeler to peel off the outer skin of the Fresh Huai Shan, rinse andcut into big chunks.2. Rinse, clean and remove the petals from the bulbs, soak in water for a few seconds toremove dirt.3. Rinse the rice for about 3 to 4 times, then soak with some water while preparing the soupbase.4. Bring 1 litre of water to boil in a medium pot, add in fresh huai shan and lily bulbs simmerover low heat for about 15 minutes, add in the drained rice.5. When the mixture comes to boil again, add in the lean pork and cook the congee overmedium low heat for about 15 minutes or till done to your liking, remember to stir on and off.6. When done, cover and let it stand for 5 minutes before serving.
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This congee helps to strengthens the Spleenand Stomach and as well helps regulating the body system. If your prefer, you can also addsome fresh lily petals on the congee before serving to bring out that extra lovely fragrance andextra crunchiness.
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