1. Two lotus roots, moderate red beans, a small amount of mung beans (these ingredients are the amount of soup for four people), and a candied date.
2. It’s half a bobbin bone. I use very few ribs for soup now. I used to have twice this amount. But basically these meats are thrown away because there are other meat dishes on the table. I thought it was too wasteful, so I started to cook a small amount of spare ribs. Later, it was discovered that just as little spare ribs can make the soup delicious.
3. Soak the red beans and mung beans for an hour, and blanch the ribs.
4. Wash the lotus roots and peel them. Cut each end with a knife. The space on one end is larger and the hole on the other end is smaller, so that the beans can be put in without falling out.
5. Tuck the beans into the lotus root, don't pack it too tightly, because it will swell and you need to leave a certain amount of space.
6. After stuffing, the unused beans are poured directly into the pot.
7. Put the blanched ribs, lotus root, and candied dates in a casserole and add water. Remember not to put too much water. How many people drink soup, just fill a few bowls of water in the bowl they usually eat and add another bowl. We are four people Drinking soup, so I filled 5 bowls of water. If the fire is more powerful, you can add half a bowl. Try not to fill too much water. The first soup will be too weak and not delicious. The second day’s soup is better to drink on the same day.
8. Turn on high heat, cover the pot and wait for the water to boil, turn the heat to medium heat (remember it is medium heat, not low heat), simmer on medium heat for about 10 to 15 minutes, then turn to low heat to start boiling. This is the key to the aroma of the soup. Healthy soups are now advocated, so you can’t simmer for too long. If you cook them on a medium heat for more than 10 minutes, the aroma of the ribs and lotus root beans will be basically boiled out, and then turn to a low fire pot. One to one and a half hours is enough, and the salt should be put 10 minutes before turning off the heat.
9. The lotus roots in autumn are really delicious, with lots of silk and pink lotus roots. But for us, the soup is delicious, but the ingredients for the soup are too mild, so we used to only drink the soup and discard everything else. But after learning how to make garlic sauce, these ingredients are no longer wasted. I recommend everyone to try it too. Garlic sauce is also very simple. Press the garlic granules and heat the oil on the garlic granules. The heat of the oil will make the garlic granules fragrant, and then put some light soy sauce on it. If you like spicy food, you can also put some red small ones. Hot pepper and garlic are cooked together.
10. Although there are not many ribs, the soup is still attractive and the flavor is very rich.
11. It's ready to drink.
Tips:The trick to this soup is to cook for 10 to 15 minutes on a medium heat, so that the flavor of the ingredients can be fully brought out without simmering the water vapor.
In fact, in addition to eating spare ribs, you can just put a little ribs in the soup, which can improve the flavor. It is also very fragrant, because the ribs are less, but the side dishes can be a little more.
