Jiulongtang Red Skin Xiang Lotus Seeds with Skin and Core is a traditional dried ingredient suitable for daily home use in soups, porridges, sweet soups, desserts, stews, and Chinese herbal soups. Xiang lotus seeds have a natural lotus fragrance and a soft, powdery texture. Keeping the skin and core preserves the lotus seed's complete form and traditional flavor, making it ideal for those who prefer the authentic taste of lotus seeds, homemade soups, and Chinese porridges.
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Jiulongtang Selected Xiang Lotus Seeds: Suitable for daily home use in soups, porridges, sweet soups, desserts, and stews.
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Red Skin Flavor: Retains the traditional flavor of red skin lotus seeds, with a natural lotus fragrance and a simple, soft, and powdery texture.
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Lotus Seeds with Core: Retains the lotus core, providing a naturally slightly bitter and sweet aftertaste, suitable for those who appreciate the traditional taste of lotus seeds.
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Whole Form: Compared to split lotus seeds, these maintain a more complete shape, ideal for soups, porridges, and festive sweet soups.
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Flexible Pairing: Can be paired with lily bulbs, snow fungus, red dates, gorgon fruit, poria, Chinese yam, coix seeds, longan, etc.
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225g Practical Pack: Suitable for everyday household use, multiple servings, making soups, porridges, and sweet stews.
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Xiang Lotus Seeds: A traditional Chinese dried ingredient, commonly used in soups, porridges, sweet soups, desserts, and Sze Chuan Tonics.
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Red Skin Lotus Seeds: Retains the red skin flavor, with a natural lotus fragrance, suitable for those who prefer the traditional taste of lotus seeds.
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Lotus Seeds with Core: Retains the lotus core, with a naturally slightly bitter taste, suitable for soups, porridges, and herbal recipes.
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Whole Lotus Seeds: Intact appearance, soft and powdery texture after cooking, suitable for daily home soups and traditional sweet soups.
How to Cook Red Skin Xiang Lotus Seed Soup
Suggested Ingredients (for 2-4 servings):
- Red Skin Xiang Lotus Seeds with Skin and Core 30-50g
- Pork ribs, lean pork, chicken, or pork bones 300-500g
- Appropriate amount of Chinese yam, poria, gorgon fruit, or lily bulb (optional)
- Red dates 3-5 pieces (optional)
- Water 1500-2000ml
- Salt to taste
Instructions:
- Rinse the lotus seeds and other soup ingredients quickly with clean water.
- Lotus seeds with skin and core are more intact; it's recommended to soak them for 1-2 hours beforehand for a softer, more powdery texture after cooking.
- Wash the meat ingredients; you can blanch them first to remove scum.
- Add water to a pot, then add the 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 the ingredients are tender, add salt to taste before serving.
How to Make Lotus Seed and Lily Bulb Sweet Soup
Suggested Ingredients (for 2-3 servings):
- Red Skin Xiang Lotus Seeds with Skin and Core 30g
- Lily bulbs 15-20g
- Appropriate amount of snow fungus (optional)
- Red dates 3 pieces (optional)
- Rock sugar to taste
- Water 1000-1500ml
Instructions:
- Soak lotus seeds for 1-2 hours in advance. Rinse lily bulbs and snow fungus briefly.
- If using snow fungus, it's recommended to pre-soak it until soft and tear it into small pieces.
- Add water to a pot, then add lotus seeds and snow fungus. Simmer over low heat for 40-60 minutes.
- Add lily bulbs and red dates, and continue to cook for another 15-20 minutes.
- Finally, add rock sugar and cook until melted.
How to Make Red Skin Lotus Seed Porridge
Suggested Ingredients (for 1-3 servings):
- Red Skin Xiang Lotus Seeds with Skin and Core 25-40g
- Rice or millet 80-100g
- Gorgon fruit, Chinese yam, red dates, or longan can be added according to personal preference.
- Water 800-1200ml
Instructions:
- Rinse the lotus seeds and rice thoroughly.
- It's recommended to soak lotus seeds for 1-2 hours beforehand to make them easier to cook until soft.
- Add water, rice, and lotus seeds to a pot.
- Bring to a boil over high heat, then reduce to low heat and simmer for 50-70 minutes.
- Cook until the rice grains are soft and the lotus seeds are tender and powdery, then serve.
- For a sweeter taste, you can add red dates, longan, or a small amount of rock sugar.
Tips: Lotus seeds with skin and core retain a more complete shape and flavor, so they require a longer cooking time than split, deseeded lotus seeds. If you dislike the slightly bitter taste of the lotus core, you can manually remove it after soaking before cooking; if you enjoy the traditional slightly bitter and sweet aftertaste, you can cook them directly.
1. What is the difference between lotus seeds with skin and peeled lotus seeds?
Lotus seeds with skin retain their red skin, offering a more rustic flavor and a more traditional lotus fragrance; peeled white lotus seeds are lighter in color and have a finer texture. Lotus seeds with skin are suitable for those who prefer an authentic flavor and traditional soup taste.
2. Why do lotus seeds with a core have a slightly bitter taste?
The lotus core itself has a natural bitter taste, so lotus seeds with a core will have a slight bitterness and a sweet aftertaste when cooked. This is the normal flavor of lotus seeds with a core. If using in a sweet soup and you dislike the bitter taste, you can remove the core after soaking before stewing.
3. Why should lotus seeds with skin and core be soaked longer?
Lotus seeds with skin and core retain a more complete structure and are more resistant to cooking than split lotus seeds. Soaking them for 1-2 hours beforehand can shorten the cooking time, making the lotus seeds softer and giving them a more powdery texture.
4. Are lotus seeds with a core suitable for sweet soups?
Yes, but the tea soup or sweet soup will have the natural slight bitterness of the lotus core. Those who enjoy traditional flavors will find it more layered; if you want a milder sweet soup, it's recommended to remove the core after soaking, or choose deseeded lotus seeds.
5. How to better store lotus seeds?
Lotus seeds are dried ingredients. 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 them promptly after each use to better maintain dryness and lotus fragrance.
Flavor Characteristics
- Natural lotus fragrance, soft and powdery texture after cooking.
- Red skin flavor is more rustic, suitable for traditional soups.
- The core retains a natural slight bitterness and sweet aftertaste, with a more layered flavor.
- Suitable for soups, porridges, sweet soups, desserts, and Sze Chuan Tonics.
- 225g packaging is moderately sized, suitable for multiple uses by a family.
Suitable Usage Scenarios
- Daily home soups, pork rib soup, chicken soup, lean pork soup.
- Lotus seed and lily bulb sweet soup, snow fungus and lotus seed dessert, red date and lotus seed soup.
- Lotus seed porridge, Sze Chuan Tonic porridge, Chinese yam and lotus seed porridge, gorgon fruit and lotus seed porridge.
- For those who enjoy traditional red skin lotus seeds, lotus seeds with core, and homemade porridges.
- For those who need a convenient to store, 225g dried lotus seed product suitable for soups and porridges.
Pairing Suggestions
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Lotus seeds + Lily bulbs: Classic sweet soup pairing, with a fragrant, soft, and powdery texture.
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Lotus seeds + Snow fungus: Suitable for making snow fungus and lotus seed dessert, with a smooth texture.
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Lotus seeds + Red dates: More pronounced sweetness, suitable for sweet soups and savory soups.
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Lotus seeds + Gorgon fruit: Suitable for cooking porridge or Sze Chuan Tonic soups.
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Lotus seeds + Chinese yam: Milder taste, suitable for home-style porridges and soups.
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Lotus seeds + Pork ribs/Chicken: Suitable for brewing fragrant home-style soups.
Q: How should Red Skin Xiang Lotus Seeds with Skin and Core be consumed?
A: They are suitable for making soups, porridges, sweet soups, and desserts. Common preparations include lotus seed and lily bulb sweet soup, snow fungus and lotus seed dessert, red date and lotus seed soup, lotus seed porridge, Sze Chuan Tonics, and lotus seed and pork rib soup.
Q: Do lotus seeds need to be pre-soaked?
A: It is recommended to soak them for 1-2 hours beforehand. Lotus seeds with skin and core have a more intact structure and are more resistant to cooking than split, deseeded lotus seeds. Pre-soaking makes them softer and gives them a more powdery texture when cooked.
Q: Will lotus seeds with a core be bitter?
A: There will be a natural slight bitterness from the lotus core; this is the normal flavor of lotus seeds with a core. If you enjoy the traditional slightly bitter and sweet aftertaste, you can cook them directly; if you dislike the bitter taste, you can remove the core after soaking before cooking.
Q: How to choose between lotus seeds with skin and peeled white lotus seeds?
A: Red skin lotus seeds with skin have a more rustic flavor, suitable for those who prefer traditional tastes; peeled white lotus seeds are lighter in color and have a finer texture. Both are suitable for soups, porridges, and sweet soups.
Q: How many times can a 225g pack be used?
A: Typically, 30-50g are used for soups or sweet soups, and 25-40g for porridges. The exact number of uses will vary depending on the amount used each time and the number of people served.
Q: What can lotus seeds be cooked with?
A: They can be paired with lily bulbs, snow fungus, red dates, longan, gorgon fruit, Chinese yam, poria, coix seeds, pork ribs, chicken, lean pork, etc. They can be used in both sweet and savory soups.
Q: Why choose Jiulongtang Red Skin Xiang Lotus Seeds with Skin and Core?
A: Jiulongtang specializes in Chinese dried goods, soup ingredients, herbal ingredients, and traditional food pairings, focusing on the practicality of ingredients, home cooking experience, and daily usage scenarios. These Red Skin Xiang Lotus Seeds with Skin and Core are suitable for soups, porridges, sweet soups, and desserts, making them a household staple among traditional dried goods.
