Calla Lily Lotus Root Soup

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

by Scarlett WH

4.8 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

Ingredients

Calla Lily Lotus Root Soup

1. Prepare raw materials;

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

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

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

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

6. Skim the scum after boiling;

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

8. Cover and simmer for 40 minutes;

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

10. 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.