Sydney 400g Water chestnut 250g
Lotus root 180g Rock Sugar 50 grams
How to make Sydney lotus root and water chestnut soup Illustration of how to make Sanbai Tang to moisten the lungs and relieve cough in spring 1

Step 1

Prepare raw materials Illustration of how to make Sanbai Tang to moisten the lungs and relieve cough in spring 2

Step 2

Wash the three whites, peel the lotus roots and water chestnuts, and cut the pears into pieces.r8" src="https://cp1.douguo.com/upload/caiku/5/d/3/200_5d9412e231ccea9cdd78f89f550d83c3.jpg" alt="Spring moistening the lungs and relieving cough---Illustration of Sanbai Decoction 3" />

Step 3

Turn on the slow cooker and pour Sanbai into the slow cooker. "br8" src="https://cp1.douguo.com/upload/caiku/9/d/8/200_9d1170a56811780dbfc98d1a307318f8.jpg" alt="Spring Nourishing the lungs and relieving cough---Illustration of how to make Sanbai Decoction 4" />

Step 4

It will be cooked in 3-4 hours. If it is softer, continue to extend the time, and a delicious spring cough-relieving and lung-moistening soup will be ready. For babies and the elderly, it can also be pureed to make it taste better. Delicious. Illustration of how to make Sanbai Tang to moisten the lungs and relieve cough in spring 5

Step 5

Finished product picture. Recipe for cooking Sydney lotus root and water chestnut soup

Tips from silk scarves A: You can cut the three whites in any way, because my children are older and are willing to eat soup and food together. They are chewy and can be put on a plate and eaten with dinner. B : Pears, preferably snow pears, don’t peel them, soak the skins in salt water for a while, and cut them with the skins on. C: For lotus root, it is best to use lotus root heads, which are cheap and tender. D: It is best to use polycrystalline rock sugar.