Lotus Root Ribs and Corn Soup

Name: Lotus Root Ribs and Corn Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Ribs; 1 sweet corn; 1 section Lotus root; 1 piece ginger; 1 Shallots; Some salt; 1 tsp Rice wine juice; Some boiling water

by Soybean family

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lotus Root Pork Rib Soup is one of the specialties of the hometown. Autumn and winter are the best seasons for lotus roots to be on the market. At this time, the lotus root is fresh and delicious, and the soup is the most delicious. Before at home, my mother would often stew this soup for us. The whole family likes to drink it. It is a light, non-greasy, delicious and nourishing soup, suitable for men, women and children. Because the ribs contain protein, fat, vitamins, calcium phosphate and collagen, the stewed soup with it can provide calcium to the human body. Calcium is an indispensable nutrient element for the human body, and lotus root has cooling and moisturizing lungs, laxative and antidiarrheal. The effect of invigorating the spleen and appetizing the appetite is better when it is combined with spare ribs in a soup.
I add a little sweet corn every time I stew this soup. On the one hand, corn is rich in vitamins, protein, minerals, lutein and other nutrients. Eating more corn can help you lose weight, reduce blood fat, and cholesterol. The effect of invigorating the spleen and stomach, on the other hand, because children love to eat corn, adding a little corn to the soup will make the soup sweet and not greasy. "

Ingredients

300g Ribs
1 Sweet Corn
1 section Lotus Root
1 piece Ginger
1 Shallots
Some Salt
1 tsp Rice Wine Juice
Some Boiling Water

Lotus Root Ribs and Corn Soup

1. Prepare the ingredients, clean the ribs and soak them in clean water for about half an hour. Change the water 2 to 3 times in the middle to completely remove the blood in the ribs;

2. Put an appropriate amount of water in the pot, put the cleaned ribs in the pot and blanch water, add rice wine juice during the blanching process, if there is no rice wine juice can be replaced with cooking wine;

3. Take out the blanched ribs, and rinse off the foam on the surface with clean water;

4. Cut the peeled and cleaned lotus root into hob pieces, cut the corn into small pieces, and cut the ginger into small pieces. After the lotus root is cut, it is recommended to rinse it with water immediately to prevent the surface from oxidation and blackening, and the color of the stewed soup is not beautiful;

5. Turn on the gas stove, first pour about 2L of water into the pressure cooker, then add the ribs, lotus root, corn, and ginger after the fire is boiled;

6. Cover the lid of the pressure cooker, turn to a low heat and simmer for about 12 minutes, turn off the heat;

7. After simmering until the air pressure in the pressure cooker is automatically released, open the lid, add an appropriate amount of salt and then close the lid and continue to simmer for about 5 minutes. Turn off the heat. The amount of salt should be controlled according to the amount of water in the pot and the taste you like;

8. Wait for the second time to stew. After the pressure in the pressure cooker is automatically released, open the lid, and a pot of delicious soup will be simmered. Sprinkle with a little washed and chopped chives after the pot.

Tips:
1. It is recommended to soak the ribs with water before stewing, which can effectively remove the blood in the ribs and make the stewed soup taste more delicious;
2. The stewing soup is usually put in salt about 5 to 10 minutes before it is out of the pot. Therefore, to stew this soup in a pressure cooker, you need to open the lid and add salt in the middle instead of simmering the soup at once and then turn off the heat. If you add salt after the soup is simmered, the soup will taste salty but the ingredients will taste no taste;
3. Using a pressure cooker to stew the soup water is generally not easy to lose, and the amount of water should not be added too much, usually about 2L;
4. When choosing lotus root, choose the lotus root that is intact and no sludge enters the hole. The sludge in the lotus root will affect the color and taste of the soup.