Fu Pei-Mei

Minced Lotus Seed Soup in Pineapple Cup

Lien jung bo lo chung

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Pei-Mei’s Chinese Cookbook
Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

  • About

Ingredients

  • 1 pineapple (about 3 pounds)
  • 4 oz. lotus seeds

Method

  1. Soaked lotus seeds in boiling water for about half a day, then cook in boiling water for 3 minutes. Remove and drain. Cook the lotus seeds again in 3 cups boiling water for about 10 minutes until soft.
  2. Smash the lotus seeds into a paste.
  3. Boil 6 cups of water, add sugar, salt and mashed lotus seeds. Then bring to a boil and thicken with cornstarch past