Lotus Seed And Longan Sweet Soup Food

LOTUS SEED AND LONGAN SWEET SOUP

Steps:

• Put the baking soda in a medium saucepan and add water to fill the pan halfway. Bring to a boil over high heat and add the lotus seeds. When the water returns to a rolling boil and threatens to rise over the sides of the pan, remove the pan from the heat but don't turn off the burner. When the boiling subsides, after about 20 seconds, return the pan to the heat. Bring it back to a vigorous, threatening boil and remove from the heat again until the boiling subsides. Repeating the boiling one more time, and then pour the lotus seeds into a colander to drain. They will have expanded and be tender yet still firm.
• Transfer the seeds to a bowl. Rinse them in several changes of water, swirling the seeds gently to coax any left over pearly skins to float upward and then pouring out the water. After removing most of the skin bits, drain the seeds. Inspect each seed to ensure the bitter green centers have been removed. As needed, gently pry open the seed and extract the center.
• Return the lotus seeds to the saucepan and add the water. Bring to a boil over medium heat, lower the heat to a very gentle simmer, and cook for 10 to 15 minutes, or until the seeds are tender but not mushy. Use a large spoon to skim and discard any scum that floats to the top. Add the longans and continue cooking for another 5 minutes, or until the longans have expanded and softened. Expect the water to cloud slightly. It will settle later.
• Add the sugar and stir gently to dissolve. Remove from the heat, stir in the vanilla, and set aside to cool for about 15 minutes. (The soup may be prepared up to 3 days in advance, tightly covered, and refrigerated. Warm before serving.) To serve, ladle into small bowls.