Stewed pork ribs with preserved vegetables and lotus root
By RoySchumm
Stewed pork ribs with preserved vegetables and lotus root is a nutritious and healthy soup characteristic of my hometown. This soup has a pleasant fragrance, smooth taste, clear but not light, fragrant but not greasy. It has the functions of promoting saliva to quench thirst, relieving heat and heat, nourishing nature, nourishing blood and promoting muscle, relieving diarrhea, invigorating spleen and appetizing appetite, enhancing appetite, and promoting digestion. It is simple to make and rich in nutrients. It is a good food for relieving heat in summer and a favorite home-cooked nutritious soup in hot autumn.
Recipe Recommendations
- preserved vegetables appropriate amount
- lotus root appropriate amount
- ribs appropriate amount
- parsley appropriate amount
- chives appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- pot
- several hours
- senior
Steps for Stewed pork ribs with preserved vegetables and lotus root
1
Prepare a preserved vegetable (also called dried radish), wash it for later use;(Depending on your taste, if you don't like it too salty, wash it several times)
2
Then, press the knife on the back of your hand and cut the preserved vegetables into thin slices;
3
Peel and wash lotus root, and cut it into blocks;
4
Wash the parsley/chives and cut into dices;
5
"Flying water" is also called "blanching water", and Chaoshan folk call it "scalding" means putting the raw materials into a boiling water pot and rolling them slightly. (1) Make vegetables bright in color, crisp and tender;(2) Remove blood from livestock and poultry raw materials and remove peculiar smell. (3) Shorten and adjust the cooking time of dishes. Put the washed ribs into boiling ginger water and blanch them to better remove the bloody smell;
6
Put the blanched ribs into a casserole with boiling water, add the ginger slices, boil them first over high heat, and slowly cook them for about 1 and a half hours on low heat.
7
When the ribs are almost cooked, change to high heat, add lotus root pieces, boil, and then change to low heat and cook slowly for about 20-30 minutes;
8
Add appropriate amount of refined salt and stir well halfway, and simmer over medium heat for about 5 minutes;
9
Then pour in the cut preserved vegetable slices, stir well, and simmer over high heat for 2 minutes;(Do not cook the preserved vegetables for too long to avoid the taste becoming less crispy, becoming soft, and affecting the taste)
10
Pour in parsley/chives and stir well;
11
Then add appropriate amount of chicken essence and pepper powder and stir well to turn off the heat;
12
A nutritious and health soup with preserved vegetables and lotus root stewed pork ribs soup is ready. It has a pleasant fragrance, smooth taste, clear but not light, fragrant but not greasy.Stewed pork ribs with preserved vegetables and lotus root Make Tips
[Jingchu's Friendly Tips]: Since dried radish is naturally salty, be mindful of the amount of refined salt added to the soup. Simmering pork ribs releases a lot of oil, so there is no need to add cooking oil when making the dried radish and lotus root rib soup. Avoid using iron cookware when boiling lotus roots to prevent them from turning black. Uncut lotus roots can be kept at room temperature for a week; however, since lotus roots tend to discolor and the cut surfaces are prone to rotting, cut lotus roots should be wrapped with plastic film over the cuts and refrigerated for freshness for about a week. It is not advisable to add salt too early when simmering soup, as salt creates an osmotic effect that draws moisture out of the ingredients and coagulates the proteins, resulting in a lack of savory flavor.