Lotus Root Cuttlefish Soup

by Beans

4.6 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

2

In the autumn season, fresh lotus roots should be marketed. The lotus root is cold in nature and can clear away heat and trouble. The pot lotus root soup is most suitable for seasoning with some seafood, such as cuttlefish, mussels, scallops, etc., not only the taste is more delicious, but also the effect of nourishing yin. "

Ingredients

400g Pig Bone
1 section Lotus Root
2 pieces Dried Cuttlefish
1/2 root Carrot
2 tablets Ginger

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Some Salt

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Lotus Root Cuttlefish Soup

1. Prepare materials.

2. The dried cuttlefish are soaked several hours in advance until soft

3. Wash the bones and scald them with boiling water to remove the blood

4. Wash the soaked cuttlefish and cut into small pieces; peel the carrots and cut into small pieces

5. Lotus root patted loosely and cut into sections

6. Add 1600ml water to the pot, add tube bones, dried cuttlefish, lotus root, carrots and ginger slices to boil

7. Turn to low heat and cook for 1 hour

8. Add salt to taste and you can drink it~

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