Pork Ribs and Lotus Root Soup
by Dog's tail grass
Favorite
Difficulty
Easy
Time
2h
Serving
3
Ingredients: ribs (about 700g), 2 lotus roots. Seasoning: 1 piece of ginger, green onions, salt. Method: 1. Brush clean ginger, peel and slice. Don't lose the skin, keep it for blanching. Put the ginger skin and the ribs into a pot of clear water. After boiling, continue to cook for three or four minutes. Remove the ribs and drain, discard the water and the ginger skin.
Put the blanched ribs and ginger slices in a casserole pot, add enough water, the amount of water is about 1cm higher than the ribs. Because a small amount of water is lost during the boiling of the soup, enough water should be added at a time
Bring to a boil, cover, turn to low heat and simmer for about 1 hour
Peel the lotus root, cut into pieces with a hob, sprinkle a little salt, and kill it-that is, mix well with salt and marinate for about 10 minutes
Put the lotus root in the soup pot and continue to simmer for 1 hour
When the lotus root flour is rotten, add some salt, bring to a boil and boil for about 10 minutes, sprinkle with chopped green onion.
1. In Hubei's native method simmering soup, the ribs are not blanched, just soak the ribs and change the water repeatedly to remove the blood. After the blood has been removed, the ribs are sautéed in a pot, then put in a soup pot and simmered.
2. As for the timing of putting lotus roots, there is no set rule. Those who like to eat powdered lotus roots should eat the lotus roots earlier, and those who like a bit more crispy taste will be eaten later.
1. Raw lotus root can clear away heat and trouble, quench thirst and relieve vomiting, while cooked lotus root can invigorate the spleen and appetite, nourish blood and invigorate the heart.
2. Use lotus root and ribs to stew the soup. The soup is sweet and warms the stomach and heart. It has the effects of invigorating blood circulation, moisturizing and anti-aging. It is very suitable for autumn and winter consumption.
To simmer the soup, use a "hangzi", a briquette stove. "Diaozi" refers to the crock pot for simmering soup, soup pot, as people of the older generation call it. In the past, the simmering soup was made of briquettes. Put the hanger on the stove and seal the tuyere at the lower part of the stove. Slowly "simmer" the soup until the meat is rotten and the lotus root noodle soup is thick. Every family now uses gas or natural gas. Except for those who do early business, the briquette stove is almost invisible, and even those who sell coal with carts are rare.
Put the blanched ribs and ginger slices in a casserole pot, add enough water, the amount of water is about 1cm higher than the ribs. Because a small amount of water is lost during the boiling of the soup, enough water should be added at a time
Bring to a boil, cover, turn to low heat and simmer for about 1 hour
Peel the lotus root, cut into pieces with a hob, sprinkle a little salt, and kill it-that is, mix well with salt and marinate for about 10 minutes
Put the lotus root in the soup pot and continue to simmer for 1 hour
When the lotus root flour is rotten, add some salt, bring to a boil and boil for about 10 minutes, sprinkle with chopped green onion.
1. In Hubei's native method simmering soup, the ribs are not blanched, just soak the ribs and change the water repeatedly to remove the blood. After the blood has been removed, the ribs are sautéed in a pot, then put in a soup pot and simmered.
2. As for the timing of putting lotus roots, there is no set rule. Those who like to eat powdered lotus roots should eat the lotus roots earlier, and those who like a bit more crispy taste will be eaten later.
1. Raw lotus root can clear away heat and trouble, quench thirst and relieve vomiting, while cooked lotus root can invigorate the spleen and appetite, nourish blood and invigorate the heart.
2. Use lotus root and ribs to stew the soup. The soup is sweet and warms the stomach and heart. It has the effects of invigorating blood circulation, moisturizing and anti-aging. It is very suitable for autumn and winter consumption.
To simmer the soup, use a "hangzi", a briquette stove. "Diaozi" refers to the crock pot for simmering soup, soup pot, as people of the older generation call it. In the past, the simmering soup was made of briquettes. Put the hanger on the stove and seal the tuyere at the lower part of the stove. Slowly "simmer" the soup until the meat is rotten and the lotus root noodle soup is thick. Every family now uses gas or natural gas. Except for those who do early business, the briquette stove is almost invisible, and even those who sell coal with carts are rare.
