Kelp and Lotus Root Soup

Name: Kelp and Lotus Root Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Tube bone; 200g kelp; 200g Lotus root; a little salt; a little Cinnamon; a little Bay leaf; a little star anise; 3 pcs Shiitake Mushrooms; a little White pepper; a little ginger; a little garlic; a little Cooking Wine

by Xia Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Seaweed lotus root tube bone soup nourishing body soup!
Kelp contains dietary fiber and has low calories. It has the effect of reducing swelling, diuresis and reducing phlegm. Eating kelp can prevent goiter. Lotus root is a root plant. It can clear heat and relieve vomiting when eaten raw. It can also squeeze juice. It has the effect of invigorating the heart and digesting body fluid. The bone contains a lot of collagen and calcium, which can strengthen the body and promote wound healing. The three are delicious and healthy. The simple method is a good product for all ages. Try it now."

Kelp and Lotus Root Soup

1. Prepare the main ingredients in the picture and clean them

2. Prepare the auxiliary materials in the picture (except for the salt, ginger and garlic, no auxiliary materials can be left, as long as the salt is correctly placed, it will be delicious)

3. Chop the garlic granules and put them into the tube bones. Add cooking wine and ginger to mix for a while. Wait for 15 minutes. Cut the lotus root into pieces with a hob.

4. Soak dried shiitake mushrooms in cold water

5. Now start the blanching part, add a proper amount of water to the pot and add the ginger slices. The water is enough to cover the bones.

6. After the water is boiled, put it into the blanched water (don't cover the pot, otherwise the fishy smell will not dissipate)

7. Wait for the water to boil again for two minutes, then remove the tube bones, and rinse the blood and part of the oil on the tube bones with clean water

8. Put all the blanched bones and remaining ingredients into the pot

9. Add water to the place where the ingredients have been covered by 2 cm, and cover the pressure cooker for 20 minutes after SAIC (if it is a pressure cooker or a special soup pot, just follow the corresponding procedure)

10. When the time is up, sprinkle chopped green onions and you can start enjoying it

11. Finished picture

12. Finished picture

Tips:
1 When blanching the water, wait for the water to boil before putting the tube bones, which can remove the fishy smell well.
2 When boiling the soup, add cold water to the tube bones, let the tube bones and water heat up together, so that the umami in the tube bones can be more perfectly released into the soup.
3 The ginger and garlic are more flavorful than cut directly