#lotus root soup

[asprinkleofpeppermint]

The lotus plant is very beautiful and versatile. The petals are used to make essential oil, the leaves are used as wrap for steaming food, the lotus seeds could be eaten fresh or boiled, and the root could be made into lotus root soup ^_^

[tears-of-amber]

MDZS: Yanli’s Lotus Root Soup For Harmony & To Dispel Tension (A Pop Culture Spell/Enchanted Recipe) 🪷🍄‍🟫🧄🍵💕

Purpose of Recipe: To bring harmony to opposing forces. Feed this soup to friends who are bickering, or family members who are at odds.

Ingredients:

2 tubes of soft tofu

2 bunches of shimeji mushrooms

1 pack of king oyster mushrooms

1 bag of lotus root

1/6 of jar of chili oil

1 cap of soy sauce

2 pouches of garlic, crushed

vegan chicken broth powder

water

Instructions:

-Add chili oil to pot and heat

-once hot, add garlic and fry for a few minutes

-add water and chicken broth and soy sauce

-once boiling, add lotus root

-after 5-10 minutes, add mushrooms

-after mushrooms are done, add soft tofu and turn off heat

-before serving, say this blessing over the soup three times:

“Peace will take root, In waters uncertain

Like the lotus, harmony will prevail.

Order to chaos, and dispel this tension.

Compassion will not fail.”

-let cool and enjoy. Make sure to share with anyone who is having a dispute.

[liverbiver9]

i find it funny but also kind of annoying when writers clearly don’t know how cooking works or haven’t bothered to look up the recipe of whatever food they’re referencing. so many times i’ve read a fic where jiang yanli makes a “vegetarian version” of the lotus and pork rib soup for lan wangji or makes the soup within a few hours (sometimes even only an hour!) which are all pretty much impossible feats.

the soup is made by boiling the pork ribs for LITERAL HOURS (i’m not joking. the soup is best when it’s been simmering for 12 hours at least) alongside the lotus root, aromatics, goji berries, ginger, etc. the reason the soup has any flavor at all is the pork ribs; without those, it would just be water with stuff floating in it. now, if the vegetarian version is just the soup without the pork then that’s one thing, but then does that count as vegetarian since the broth is meat based? i’m not sure what constitutes as vegetarian for the Lans; do bone broths count as eating meat? if they do, no wonder all the food in Cloud Recesses sucks so hard.

anyways, fic writers: before making offhand comments about food, look up the recipe and see how it’s made. food is deeply cultural and significant, both the product and the act of making it. jiang yanli’s soup is so important because it is a labor of love that takes time and effort to make, especially if she is making it from scratch by herself as we are led to assume. by reducing it to something that can be accommodated for other characters or something easier than it really is, you are inadvertently diminishing yanli’s act of love.

[fianne-0123]

jiang cheng made jin ling lotus root and pork rib soup when he was a baby and it's been jin ling's favorite food since. the first time a-cheng made jin ling soup, he teared up before it turned into full on sobbing. baby jin ling started crying with him. when jin ling grew older, jiang cheng decided to finally tell him and they both cried while eating lotus root and pork rib soup. just like the first time.

[morethansalad]

Vegan Chinese Hot Pot (Shabu-Shabu)

[yinwaryuri]

Okay friends of the MDZS/The Untamed fandom

If you've seen my previous post about making lotus root and pork rib soup, you know the journey I've been on. If you'd like to try making the soup yourself, a link to the recipe is toward the end of the OG post. That one got a little long with all the additions and extra advice from friends, but since I've made it again I'm reporting the results. Why I feel the need to do so is beyond me but this is the only genuine cooking I do and I deserve to be proud of every attempt, so if this annoys you, imagine these faces:

I will give a disclaimer that I had meant to make this soup a week and a half earlier but the mental illness was too strong, so yesterday I forced myself to push through the mental illness anyway so I wouldn't waste too many ingredients (we still wasted some 😔). So, alas, this soup had no ginger and half as much lotus root as desired, plus I forgot to read how much seaweed I was actually supposed to use (way less than what I used), and completely omitted the chopped scallion even though I had it ready because I just. Forgot to actually add it.

We carry on.

In all of my past versions of this soup, I didn't include the rehydrated seaweed. I was advised to give it a go this time and ...well. 😅

That bowl is a good 9 inches in diameter and 3 inches deep. And I took that photo AFTER adding a liberal amount of seaweed to the pot. Yes, I rehydrated the whole package. I didn't think about anything other than, "I'm finally adding the final step to this recipe I've been following!" and entirely missed that it only calls for 1 cup. [Hold on. Googling how long rehydrated seaweed be stored right now. OMG YOU CAN FREEZE IT THANK HEAVEN.]

This is me scooping out all the fuckin seaweed that entirely took over the soup 😅😅😅😅😅😅

Remember how I said there was half as much lotus root? Yeah, this is seaweed soup with a hint of pork now. Good luck finding any slices of lotus root.

I had also assumed that this seaweed would be salted (the packaging was NOT in English, but honestly I can't blame the label for this). I had certainly added what I thought was already a generous amount of salt but let's remind ourselves that I am barely a cook by any means. This girl doesn't know shit about how much salt should go into 12 quarts of water to add enough taste. I did go heavy on the goji berries though.

This resulted in the broth being mainly pork and goji berry water :/ if I'd had the motivation to go out and buy fresh ginger and remembered the scallion I'm sure it would've been better (and more salt obviously), but hopefully I'll be in better spirits next time I make an attempt. I learned a lot from this one.

The one thing I am proud of though?

Look at how clear that broth is. The oily bubbles are from the meat, and I also apologize I don't know if it's my phone's camera or my photography skills, but if it doesn't look clear to you I promise it does irl! I didn't use any of the cooking wine or soaking the meat with the ginger like @of-sevenseas suggested, but just by following the process in the recipe and making extra sure I washed the meat well this time, it seemed to work out!

Lessons learned:

Making soup while having a bad mental illness day is not a failed endeavor, but watch out.

Don't do this without ginger. What are you doing. That soup is wet stuff in hot water.

ADD MORE SALT FOR THE LOVE OF GOD, YOU CANNOT BE THIS WHITE.

Read the recipe including measurements. Cooking is, of course, more improvisational than baking, but there's a reason we follow guidelines. Especially when we're rookies, still.

Next time we're gonna try the cooking wine and ginger thing with the meat. It sounds like an adventure.

Celebrate your wins!!!! I did have a success in this attempt!

I also did very well keeping the cat away from this whole 7 hour process, which is the greatest success of all.

(Obligatory kitty pic, since I mentioned her. Meet Lucy everyone. She's hiding under my blankets from the loud scary generator outside my window.)

[yaekiss]

if u were a soup what kind of soup would u be.

if I were a soup I think I’d be sun roasted tomato soup. While I’ve never tasted it, I do feel like the the descriptors “sun roasted” and “tomato” fit me quite well; I feel like both of those things very often given how much the sun hates me and the average redness of my face. There also used to be a bread bar at that popular pizza place in town (they got rid of it during the pandemic) which had a sun roasted tomato butter which I loved a lot. The golden orange colour was nice. I liked it a lot. I miss that bread bar.

🪻 anon should also answer this if want.

That is a tough tough question you've left for me, Ainsel dearest. Tbh if I were a soup I'd be......... a nice good ol' hearty lotus root and pork rib soup (lian ou pai gu tang/莲藕排骨汤) ! The rest is utc because I yapped LOL

I might be biased coz my grandma used to cook a really really good version of this soup but I think it matches me well enough? It's a simple soup, the overall flavour isn't too heavy, the soup is soothing and warm and slightly sweet, and it pairs well with a variety of dishes o7 I think it matches somewhat with how I carry myself around people in my day to day life,, if that makes sense LMFAOOOOO

SUN ROASTED TOMATO SOUP!!!! I think it's a good soup match for you, you've always been nice and you always seem so warm whenever we talk 👍 also sun roasted tomato butter sounds so good... I need to make some asap omg where do I even find sun roasted tomatoes........ hearing u talk about that bread bar makes me wish I could've tried it... bread... [forlorn sigh]

🪻 NONNIE!!!!! we need your soup match (if you want to share of course!)

was also tempted to say that I could be the spicy sour soup that you can get at Din Tai Fung (suan la tang/酸辣汤) but that's kind of just because I was drawn to the tangy flavour but couldn't figure out how it fits me.

[kaleviri]

Trying rehydrated shiitakes in my ramen today. I think after trying them both ways I prefer them sliced rather than whole, but they sure do look nice!

[malsperanza]

Spent a considerable chunk of time (at work) yesterday trying to find one Untamed/CQL/MDZS fan comic page from (probably) at least a year ago. The search mechanisms on all social media suck. This is what I miss most about the old blog formats, which had clear dating order and easy word search and image search. The message of Tumblr, the Twit, Faceborg, all of them, is that content is merely a passing form of ephemeral entertainment, ideas are fleeting, content has neither history nor staying power, and everything is snippets unconnected to everything else. Tagging is not an adequate solution. Communication structures designed by people with ADHD. Anyway, it was a color comic page, well drawn with a clean professional look, and there was a picture of lotus root and rib soup in the lower left frame, which is the thing I wanted to find again. But since that wasn't the focus of the page, a tag search didn't turn it up.

[chenqing9]

CQL drinking game: Take a shot of Emperor’s Smile every time this boy eats soup.

Or: A rather pretty baby Wei Ying eating soup moments before turning into a scary edgelord.

“Don’t worry Shijie, I’ll sacrifice myself and everything will be fine!”

[a-fire-that-isnt-burning]

*sobs* the Yiling Laozu and Hanguang-jun everyoneeee

** Permission to post it was granted by the artist Do not repost/edit the art without permission Please, support the artist on their page too **

Artist : 阿顾十一 (weibo / lofter)

Source

[erigold13261]

i must know: have you ever tried crab rangoon

Yes, and I do NOT like it. My sister absolutely LOVES it, but I'm not a fan so much.

I think it's the warm cream cheese that makes me not like it. I can barely like warm cream cheese on a toasted bagel (usually I eat it with butter or non toasted with cream cheese), so having it fully warm is not something I like.

Also I don't think I like imitation crab, but that is something I need to test more because I've had it so few times I might like it a certain way and might not know it.

But warm cream cheese I know I prefer cold or like room temp (my fave cream cheese "meal" is just bread and cream cheese. Mwah, fucking perfect and I've devoured whole loaves of bread and tubs of cream cheese before lol)

[prosocialbehavior]

almost a week after finishing MDZS I think my biggest takeaway is that I would kill somebody to try some of that pork rib and lotus root soup

[benvoliotheorphan]

There’s nothing quite like a good ol’ fashioned tragic tale about siblings.

[morethansalad]

Vegan Individual Hot Pot (Ma La Tang)

[haus-of-wu]

the most unrealistic thing about the untamed is how often yanli makes fucking soup.

chinese soup takes at least 3-4 hours. you gotta boil and drain the water with the meat like 3 times so that the broth is clear. then you gotta simmer it forever so that the ribs come clean off the bone when you eat it.

how the fuck is this woman so chipper about remaking soup in the evening after the first batch is gone. jiang yanli has the patience of a saint to put up with her two needy idiot brothers