Lotus Root Soup
1.
1. Prepare the ingredients in advance
2.
2. Cut the lotus root into small particles (the finer the better); chop pork belly into mince; chop coriander stalks; chop leek into flowers and set aside
3.
3. Stir the pork belly with salt and cooking wine, add lotus root and coriander stalks and stir evenly
4.
4. Put clean water in the pot and heat it to about 70-80 degrees, rub the well-stirred lotus root stuffing into balls with a diameter of 3-4 cm, and heat on low heat until the lotus balls are mature.
5.
5. Season with salt and white pepper, and finally sprinkle with diced leeks and goji berries and boil for consumption
Tips:
1. After the pork belly is chopped, it needs to be beaten vigorously, so that the meatballs will be refreshing and refreshing.
2. The finer the lotus root is cut, the better, but don’t use a food processor to make puree
3. In order to ensure the nutrition of wolfberry, just put it in the soup before it is out of the pot
4. Remember to use a small fire when cooking lotus root balls, so as not to damage the shape of the lotus root balls. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]