Lotus seeds are the dried mature seeds of the lotus. They are grown or cultivated in ponds or paddy fields and are distributed in China, the USSR, Korea, Japan, India, Vietnam, southern Asia and Oceania.

Lotus seeds are sweet as well as astringent in taste and are regarded as a traditional Chinese medicine. It has the effect of tonifying the spleen, stopping diarrhea and nourishing the heart and calming the mind. It is often used to treat spleen deficiency and diarrhea, spermatorrhea, palpitation and insomnia. Lotus seeds can be eaten fresh or dried for soup, congee and sugar water.

Recipe 1: Lotus Seeds and White Fungus Soup

Soak the white fungus in cold water to soften fully and remove impurities. Then put it into warm water and continue to soak, and remove the stems. Put the soaked white fungus into a pot, add 500g of water and boil over high heat. After that, pour in the lotus seeds and turn down the heat and continue to cook until the white fungus and lotus seeds are completely soft. When the soup thickens, add crystal sugar and continue to cook. When the sugar is completely melted, remove from the heat and let the soup cool down.

Recipe 2: Lotus seeds and lily porridge

Prepare 60 grams of fresh lotus seeds, 60 grams of fresh lily, 100 grams of round-grained rice, and some crystal sugar. Wash the fresh lotus seeds (remain its heart), fresh lily and round-grained rice. Put the three together in a casserole, add an appropriate amount of water and bring to a boil over high heat. Simmer over low heat to make a porridge, then add crystal sugar into it.