Calla Lily Lotus Root Soup

Name: Calla Lily Lotus Root Soup
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 2 pcs Hoof; 2 sections Lotus root; 4 slices Sliced ginger; 1 tsp pepper; 2 pieces Shallots; Some Oil salt

by Scarlett

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

The weather is getting colder and colder. A bowl of hot soup can not only warm the body and heart, but also help us tonic in winter. You must know that the soup is the simplest and most effective way to nourish and nourish the body. Today’s "calla lotus root soup" , Nourishing yin and lungs, beauty and moisturizing, is the best soup for nourishing in winter.

Trotter is rich in collagen, which can prevent and treat skin wrinkles, enhance skin elasticity and toughness, and has special significance for delaying aging and promoting growth and development of children. For this reason, people call trotters "beauty food" and "a delicacy similar to a bear's paw."

Lotus root is one of Hubei people’s favorite ingredients for simmering soup in winter. The white and tender lotus root turns pink after being cooked, and its nature changes from "cool" to "warm", which can nourish yin and nourish blood. The lotus root is easy to taste. The rich soup is immersed in the lotus root. After the stew, the lotus root is very pink and waxy, and the taste is soft; while the pork knuckles rich in collagen are very fragrant and nourishing inside and outside.

In fact, the fat content of pig's trotters is also lower than fatty meat and does not contain cholesterol, so don't be too afraid of it; if you don't like greasy, you can skim off the top layer of oil, and it will be no burden to drink it. So So hurry up and get a bowl of such a moisturizing and beautifying soup.

Ingredients

2 pcs Hoof
2 sections Lotus Root
4 slices Sliced Ginger
1 tsp Pepper
2 pieces Shallots
Some Oil Salt

Calla Lily Lotus Root Soup

1. Soak the hoof flowers in advance and change the water twice in the middle;

2. Heat a pan, add a little oil, add sliced ginger and pepper, stir fry;

3. Stir slightly to get the aroma, then add the hoof flowers and stir fry;

4. Stir the water in the hoof flowers and add an appropriate amount of boiling water to boil;

5. Skim the scum after boiling;

6. Add the lotus root pieces and bring to a boil on high heat;

7. Cover and simmer for 40 minutes;

8. Add salt and pepper to taste and cook for two minutes;

9. Put it into a small bowl and sprinkle some green onions on the surface.

Tips:
1. Soak the hoof flowers in water to remove some blood foam, and change the water twice in the middle; if there is no time, you can blanch it;
2 Pepper and ginger slices help remove the smell of the hoof flowers. Stir-fry it can more stimulate the flavor of the aniseed;
3. The water should be filled at once, and the foam must be skimmed after boiling, so that the soup will be clearer and taste more fresh.