Pot Ribs with Lotus Root and Lily

Name: Pot Ribs with Lotus Root and Lily
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Ribs; 2 sections Lotus root; 1 piece Fresh Lily; 1 teaspoon salt; Some water

by Dance Spirit 1027

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Lotus root is rich in vitamin C and crude fiber, which can not only help digestion and prevent constipation, but also supply carbohydrates and trace elements needed by the human body, prevent arteriosclerosis, improve blood circulation, and be beneficial to health. It has the effects of clearing away heat, promoting body fluid, cooling blood, dispelling blood stasis, invigorating the spleen, appetizing, and stopping diarrhea. It is best to eat for dinner. A soup of lotus root and ribs can improve sleep quality after eating.
The lily is sweet in taste and calm in nature. It has the effects of moisturizing the lungs and relieving cough, clearing the heart and calming the nerves, clearing heat and cooling blood, and beautifying the skin. Lily is a good nourishing product with both medicine and food. Fresh lily has good therapeutic effect and can be eaten in all seasons. When the fresh lily came on the market, I simply stewed a lotus root and lily ribs soup for the children, which has both taste and nutrition.

Ingredients

300g Ribs
2 sections Lotus Root
1 piece Fresh Lily
1 teaspoon Salt
Some Water

Pot Ribs with Lotus Root and Lily

1. Put the ribs in a pot of cold water to boil to remove dirt and wash

Pot Ribs with Lotus Root and Lily recipe

2. Soak the lily slices in water for a while and wash

3. Put the processed ribs into an electric pressure cooker, add an appropriate amount of water, and choose to stew the ribs according to the program. The time is 60 minutes, and the function of adding vegetables can be activated in the middle

4. The lotus root is boiled for about 50 minutes and then peeled and sliced

5. Open the lid when you are prompted to add vegetables. Peel the lotus root and slice it beforehand. Of course, if you do it first, you can soak it in vinegar water to prevent oxidation and blackening. Put the lotus root and lily in

6. When the time is over, open the lid and add some salt.

Tips:
1. The lotus root will turn black after heating because it is rich in reducing substances such as vitamin C and iron. It will be oxidized when heated, and the color will become darker. It is best to use ceramic or stainless steel utensils to stew lotus roots for a long time. Iron pots and aluminum pots, and try not to cut lotus roots with iron knives to reduce oxidation;
2. Don't put the lotus root and lily too early. If there is no pot with the function of adding vegetables in the middle, you can choose other pots with spare ribs to cook and continue to boil for 10 minutes.