Autumn and winter are the season when lotus roots are on the market, and it is also the time when we make lotus roots into delicious food. Lotus root slices, lotus root silk, lotus root strips... There are various practices.
It is suitable to drink some soup water in autumn and winter to resist the dry weather. Today, let's make a clear soup of pork ribs and lotus root soup. A soup without oil needs its light and mellow taste.
Lotus root and pork ribs soup
Recipe Recommendations
- fresh lotus root 300 grams
- pork ribs 300 grams
- ginger 3 grams
- refined salt a little
- shallots a little
Steps for Lotus root and pork ribs soup
1
Chop pork ribs into small pieces, peel lotus roots and cut into hob pieces, and cut ginger into large pieces.
2
Put the chopped pork chops in boiling water, boil them to remove the floating foam, and fish them out.
3
Add enough water to the casserole (add boiling water if you need to add water halfway), add the blanched pork chops and ginger slices, boil over high heat, and then simmer over low heat.
4
After half an hour, add the chopped lotus root and continue to cook on slow fire for half an hour.
5
After the lotus root is ripe, add refined salt and simmer slightly until it tastes delicious. Finally, sprinkle in chopped green onion or coriander. If you like pepper, sprinkle with pepper as appropriate.Lotus root and pork ribs soup Make Tips
1. Quality requirements for lotus root: It is better to have a large lotus root body, crisp and tender meat, rich and sweet in water, and with a fragrance. At the same time, the lotus root body should be free of injuries, rot, color change, rust spots, shrinkage, and constant knots; a thin layer of mud is attached to the outside of the lotus root body. 2. The difference between safflower lotus root and white lotus root: Generally speaking, the outer skin of safflower lotus root is brown-yellow, and the body shape is short and thick. The raw lotus root tastes bitter; the white lotus root has smooth outer skin and silver-white, and the body shape is long and thin., raw lotus root tastes sweet. Usually, red lotus root is used to stew pork ribs and lotus root soup, and white lotus root is used to stir-fry lotus root slices. In addition, there is also an ordinary quality twisted lotus root, which has a rough appearance, pink color and contains more starch.