1. Peel off the shells of fresh lotus seeds (some sell lotus seeds will remove the shells for you) and wash them. The lotus seeds used to cook the soup are more mature, and the lotus core inside is a bit bitter. You can peel it out if you mind, but I never peel it.
2. Then put the cleaned fresh lotus seeds into the rice cooker, add a few slices of ginger, and add an appropriate amount of water. For three people, I put 6 bowls of water and started the soup cooking process.
3. Wash the ribs, cook under cold water, and start to blanch the water. Remember that the heat should not be too high, just medium heat.
4. When the ribs are all discolored and the froth no longer increases significantly, turn off the heat. Remove the ribs and rinse with hot water. But if there is not a lot of foam, it is not necessary to wash it.
5. Put the cleaned ribs into the rice cooker. At this time, the water is a little hot, just right, and continue to cook the soup.
6. In the last 15 minutes of the soup cooking process, add 1 teaspoon of salt, mix well, cover and continue to cook until the time is over.
Tips:1. The fresh lotus seeds used to cook the soup should be round and plump. They are not tasty when eaten directly, but the soup is delicious and the powder is powdery. The lotus core inside will be a bit bitter. If you mind, you can peel it off, but I never peel it. It's hot now, it's just right to drink this soup.
2. I have said it many times, the meat soup should be blanched in cold water, washed in hot water, and then boiled in hot water. So we start cooking the soup first, and then blanch the ribs for a while, so that the ribs are blanched well, and the water here is also a little hot. The soup cooked in this way is tender and fresh.
3. Don't add salt too early for the soup, so that the meat is easy to cook old, but it is not easy to completely melt and taste when put in the end, so add salt in the last ten minutes, so that it will not affect the taste and the meat quality. Note that the soup is best not to be too salty, just a light salty taste.
