Casserole Corn Lotus Root Big Bone Soup

Name: Casserole Corn Lotus Root Big Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Bobbin; 1 section Lotus root; 1 piece corn; 3 tablespoons salt; 1 tablespoon Sugar; 3 drops White vinegar; 5 slices Sliced ginger; 2s Shallots; 5g Wolfberry; Some Cooking oil

by Heart Yan ai Shang Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is an old hot soup that takes time to simmer in a casserole over a low heat, and finally the whole room is filled with fragrance. The corn is refreshing and sweet, the lotus root is soft and glutinous, the big bones are full of scent, a bite of the flesh, the fragrance is full, and a mouthful of clear soup, it is really a sense of happiness! !"

Casserole Corn Lotus Root Big Bone Soup

1. 1 lotus root, peeled and cut into hob pieces.

Casserole Corn Lotus Root Big Bone Soup recipe

2. 800 grams of bobbin bones, wash, and put ginger slices and green onions in a pot under cold water.

3. Take it out and wash away the floating foam for later use.

4. Put a little cooking oil in the wok, heat up, pour in the corn and bobbin bones, stir fry, and transfer to a casserole for about 3-5 minutes.

5. Pour lotus root and medlar.

6. Add appropriate amount of water, add a little white vinegar, bring to a boil over medium heat, turn to low heat and simmer for about 40 minutes.

7. Add 3 tablespoons of salt, 1 tablespoon of sugar, continue to simmer for 50 minutes, turn off the heat and simmer for about 5 minutes, it will be out of the pot!