Royal Seafood USA Red Skin Coreless Split Xiang Lian Zi (lotus seeds) is a traditional dried food ingredient suitable for daily family use in soups, porridges, sweet soups, desserts, stews, and Chinese herbal soup blends. Xiang lotus seeds have a powdery, glutinous texture and a fragrant aroma. The split processing makes them easier to soften when cooked, and the coreless design reduces bitterness from the lotus heart. They are ideal for making lotus seed and lily bulb sweet soup, red date and lotus seed soup, Si Shen Tang (Four Herbs Soup), lotus seed porridge, tremella fungus and lotus seed dessert, and homemade soups.
- Royal Seafood USA Selected Xiang Lotus Seeds: Suitable for daily family soups, porridges, sweet soups, desserts, and stews.
- Red Skin Lotus Seed Flavor: Natural lotus aroma with a simple, powdery, glutinous texture, suitable for traditional Chinese soups and porridges.
- Coreless Processing: Reduces the bitterness from the lotus heart, making soups, porridges, and desserts smoother on the palate.
- Split for Easier Cooking: The split form makes them easier to soften and absorb flavors, ideal for quick daily family cooking.
- Flexible Pairing: Can be paired with lily bulbs, red dates, tremella fungus, fox nuts (qian shi), poria mushroom (fu ling), Chinese yam (huai shan), coix seed, longan, etc.
- 225g Practical Pack: Suitable for everyday household use, multiple servings, making soups, porridges, and sweet desserts.
Ingredient Introduction
- Xiang Lotus Seeds: Traditional Chinese dried food ingredient, commonly used in soups, porridges, sweet soups, desserts, and Si Shen Tang blends.
- Red Skin Lotus Seeds: Retains the red skin flavor, with a natural lotus aroma, suitable for those who prefer the traditional lotus seed taste.
- Coreless Lotus Seeds: After removing the lotus heart, the taste is milder, suitable for sweet soups and porridges.
- Split Lotus Seeds: Easier to soften when cooked, suitable for family soups, dessert stews, and daily porridges.
Red Skin Xiang Lotus Seed Soup Recipe
Ingredient Suggestions (2-4 servings):
- Red Skin Coreless Split Xiang Lotus Seeds 30-50g
- Pork ribs, lean pork, chicken, or pork bones 300-500g
- Chinese yam (huai shan), poria mushroom (fu ling), fox nuts (qian shi), or lily bulbs, appropriate amount (optional)
- Red dates 3-5 pieces (optional)
- Water 1500-2000ml
- Salt to taste
Instructions:
- Quickly rinse the lotus seeds and other soup ingredients with clean water.
- It is recommended to soak the lotus seeds for 30 minutes to 1 hour in advance for a softer, more glutinous texture after cooking.
- Wash meat ingredients, blanch to remove scum if desired.
- Add water to a pot, then add meat, lotus seeds, and other soup ingredients.
- Bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.
- Once ingredients are soft, add salt to taste before serving.
Lotus Seed and Lily Bulb Sweet Soup Recipe
Ingredient Suggestions (2-3 servings):
- Red Skin Coreless Split Xiang Lotus Seeds 30g
- Lily bulbs 15-20g
- Tremella fungus, appropriate amount (optional)
- Red dates 3 pieces (optional)
- Rock sugar to taste
- Water 1000-1500ml
Instructions:
- Soak lotus seeds 30 minutes in advance. Rinse lily bulbs and tremella fungus briefly and set aside.
- If using tremella fungus, it is recommended to soak and tear into small pieces in advance.
- Add water to a pot, first add lotus seeds and tremella fungus, and simmer over low heat for 30-40 minutes.
- Add lily bulbs and red dates, and continue to cook for 15-20 minutes.
- Finally, add rock sugar and cook until dissolved.
Red Skin Lotus Seed Porridge Recipe
Ingredient Suggestions (1-3 servings):
- Red Skin Coreless Split Xiang Lotus Seeds 25-40g
- Rice or millet 80-100g
- Fox nuts (qian shi), Chinese yam (huai shan), red dates, or longan can be added according to personal preference
- Water 800-1200ml
Instructions:
- Rinse lotus seeds and rice briefly.
- It is recommended to soak the lotus seeds for 30 minutes to 1 hour in advance.
- Add water, rice, and lotus seeds to a pot.
- Bring to a boil over high heat, then reduce to low heat and simmer for 40-60 minutes.
- Cook until the rice grains are soft and the lotus seeds are glutinous, then serve.
- For a sweeter taste, you can add red dates, longan, or a small amount of rock sugar.
Tips: Lotus seeds are a relatively hardy dried ingredient to cook. Although split lotus seeds are easier to soften, it is recommended to soak them in advance for a more powdery and glutinous texture. If pairing with ingredients like fox nuts, coix seeds, or tremella fungus, it is also recommended to prepare them in advance according to their hardness. For sweet soups, add rock sugar; for savory soups, add salt before serving.
1. What is the difference between red skin lotus seeds and white lotus seeds?
Red skin lotus seeds retain their outer red skin, offering a more rustic lotus flavor, suitable for those who prefer a traditional taste; white lotus seeds are usually peeled, resulting in a lighter color and a finer texture. Both can be used for soups, porridges, and sweet soups, and the choice depends on taste preference.
2. Why are coreless lotus seeds more suitable for sweet soups?
The lotus heart itself has a bitter taste. Coreless lotus seeds have the lotus heart removed, making the resulting soups and desserts milder and less bitter. Coreless lotus seeds are more convenient when making tremella fungus and lotus seed dessert, lotus seed and lily bulb sweet soup, or red date and lotus seed soup.
3. What are the benefits of split lotus seeds?
Split lotus seeds absorb water and soften more easily than whole lotus seeds, making them suitable for daily family porridges, soups, and sweet soups. For a more glutinous texture, you can soak them for 30 minutes to 1 hour in advance, then simmer over low heat.
4. What ingredients pair well with lotus seeds?
Lotus seeds pair well with lily bulbs, tremella fungus, red dates, longan, fox nuts (qian shi), Chinese yam (huai shan), poria mushroom (fu ling), coix seed, etc. For sweet soups, pair with lily bulbs and tremella fungus; for savory soups, pair with pork ribs, chicken, or lean pork; for porridges, pair with rice, millet, or fox nuts.
5. How to best store lotus seeds?
Lotus seeds are a dried ingredient. After opening, it is recommended to seal them and store them in a cool, dry place, away from moisture, high temperatures, and direct sunlight. Seal the package promptly after each use to better maintain their dryness and lotus aroma.
Taste Characteristics
- Natural lotus aroma, powdery and soft texture after cooking.
- Coreless processing reduces bitterness, making sweet soups and porridges smoother.
- Split form is easier to soften, suitable for daily household use.
- Can be used in soups, porridges, sweet soups, desserts, and Si Shen Tang blends.
- The 225g packaging has a moderate capacity, suitable for multiple uses by families.
Suitable Usage Scenarios
- Daily family soups, pork rib soup, chicken soup, lean pork soup.
- Lotus seed and lily bulb sweet soup, tremella fungus and lotus seed dessert, red date and lotus seed soup.
- Lotus seed porridge, Si Shen porridge, Chinese yam and lotus seed porridge, fox nut and lotus seed porridge.
- Those who enjoy Chinese sweet soups, homemade porridges, and traditional dried food ingredients.
- Those in need of a 225g pack of dried lotus seeds that are easy to store and soften quickly.
Pairing Suggestions
- Lotus seeds + Lily bulbs: Classic sweet soup pairing, with a fragrant, powdery, and glutinous texture.
- Lotus seeds + Tremella fungus: Suitable for making tremella fungus and lotus seed dessert, with a smooth texture.
- Lotus seeds + Red dates: More pronounced sweetness, suitable for sweet soups and savory soups.
- Lotus seeds + Fox nuts (Qian Shi): Suitable for porridge or Si Shen Tang type soups.
- Lotus seeds + Chinese yam (Huai Shan): Milder taste, suitable for homemade porridge and soup.
- Lotus seeds + Pork ribs/Chicken: Suitable for brewing a fragrant homemade soup.
Specifications
- 225g/pack: Red Skin Coreless Split Xiang Lotus Seeds, suitable for soups, porridges, sweet soups, desserts, stews, and Chinese herbal soup blends.
Q: How should Red Skin Coreless Split Xiang Lotus Seeds be eaten?
A: They are suitable for soups, porridges, sweet soups, and desserts. Common preparations include lotus seed and lily bulb sweet soup, tremella fungus and lotus seed dessert, red date and lotus seed soup, lotus seed porridge, Si Shen Tang, and lotus seed and pork rib soup.
Q: Do lotus seeds need to be pre-soaked?
A: It is recommended to soak them for 30 minutes to 1 hour in advance. Although split lotus seeds are easier to soften, pre-soaking results in a more powdery and glutinous texture, which is better for porridge and sweet soups.
Q: Will coreless lotus seeds be bitter?
A: Coreless lotus seeds have had the lotus heart removed, significantly reducing bitterness, making them more suitable for sweet soups, desserts, and porridges. If you are sensitive to bitterness, coreless lotus seeds are recommended.
Q: How to choose between red skin lotus seeds and white lotus seeds?
A: Red skin lotus seeds retain their red skin, offering a more rustic flavor, suitable for those who prefer a traditional taste; white lotus seeds have a lighter color and a finer texture. Both are suitable for soups, porridges, and sweet soups.
Q: How many times can a 225g pack be used?
A: Generally, for soup or sweet soup, about 30-50g is used per serving, and for porridge, about 25-40g is used per serving. The specific number of uses will vary depending on the amount used each time and the number of people.
Q: What can lotus seeds be cooked with?
A: They can be paired with lily bulbs, tremella fungus, red dates, longan, fox nuts (qian shi), Chinese yam (huai shan), poria mushroom (fu ling), coix seed, pork ribs, chicken, lean pork, etc. They can be used in both sweet and savory soups.
Q: Why choose Royal Seafood USA Red Skin Coreless Split Xiang Lotus Seeds?
A: Royal Seafood USA focuses on Chinese dried goods, soup ingredients, herbal ingredients, and traditional ingredient pairings, emphasizing practicality, home cooking experience, and daily use scenarios. These Red Skin Coreless Split Xiang Lotus Seeds are suitable for soups, porridges, sweet soups, and desserts, making them a staple traditional dried ingredient for families.
