Stewed Pork Ribs with Peanuts and Lotus Root

Name: Stewed Pork Ribs with Peanuts and Lotus Root
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A Lotus root; A Ribs; 50g peanut; A few pieces ginger; 1 spoon Cooking Wine; Some salt; Some pepper

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lotus Root Spare Ribs Soup, the soup is mellow, I have a little trick, the recipe is simple and the taste is full, drink more in autumn!

I stayed with my mother in the hospital for half a month, and I was finally able to go home. In a good mood, I bought a high-speed rail ticket and took my mother to dinner in a small restaurant next to the hospital.

After the chemotherapy, my mother's appetite was not very good, she just wanted to drink some soup, so I ordered her a lotus root soup with ribs, this soup is really fresh! My mother drank two bowls in one breath, and then served the soup. A bowl of rice also added a little bit. I also think this soup is really delicious, the soup is full-bodied, and I have committed an occupational disease again, so I am busy asking the chef for advice.

I feel that everyone who cooks likes to share. Someone likes to cook their own dishes. This is the greatest encouragement to a chef. The chef did not hide, and told me all of his practices.
Speaking of lotus root ribs soup, I believe everyone is familiar with it. Spare ribs and lotus root are very nutritious ingredients. When paired together, the taste is perfectly integrated, delicious and nutritious. However, the lotus root ribs soup made by many people is not fragrant, not only the soup is weak, the meat is also very old, and the nutrients are not stewed at all.

In fact, if you want to stew delicious and nutritious lotus root ribs soup, you really need to master skills. Today Meimei is going to share a few tips for stewing lotus root ribs soup. To make lotus root ribs soup, master these 3 tips, which is delicious and nutritious. Let’s take a look. Autumn is the best season to eat lotus root. After learning, you can make a rich and mellow lotus root soup with ribs at home!
In the early autumn, the temperature is still hot and the air is dry. Drinking plenty of soup can nourish the internal organs and nourish the spleen and stomach. Eating lotus root in autumn can nourish yin, clear heat, quench thirst, and calm the mind. The lotus root can also keep the face shiny, and has the effect of blood and muscle growth. With a small handful of peanuts, not only the soup is richer, but also more nutritious. Peanuts contain vitamin E and a certain amount of zinc, which can enhance memory, resist aging, delay the decline of brain function, and moisturize the skin. The lotus root and peanuts are two major food ingredients that are delicious and nutritious. Put a few ribs on it, and all the protein and vitamins are available. This lotus root ribs peanut candy, eat more in autumn, can clear away heat and acne, moisturize the skin, but also improve the body's resistance, and prepare for the "spring growth in summer" in the coming year.

Let’s take a look at how to make a delicious lotus root pork rib soup.

Ingredients

A Lotus Root
A Ribs
50g Peanut
A few pieces Ginger
1 spoon Cooking Wine
Some Salt
Some Pepper

Stewed Pork Ribs with Peanuts and Lotus Root

1. First, we process the ingredients, chop the ribs into pieces; cut the lotus root into hob pieces.

The lotus root soup is delicious, and the variety of lotus root is the most important. For stewing soup, choose powder lotus root. A few tips for picking:

First look at the color of the skin of the lotus root. The color is dull, pink, and it is usually pink lotus root. But the natural color, whitish, generally crispy lotus root.

Second, cut the lotus root to see the number of holes. There are 11 holes in the powder lotus root, and 9 holes in the crisp lotus root. However, 7-hole powdered lotus root is more common in the market, and it is also suitable for making soup, which is better than 9-hole lotus root. This 7-hole lotus root is also called safflower lotus root. Its skin is brownish-yellow, short and thick, and tastes bitter when eaten raw. However, due to its high starch content, it is more suitable for soups or glutinous rice lotus roots. It tastes very powdery.

Or just break off a small piece of raw lotus root and taste it. The starchy taste is astringent, which is more glutinous. The ones with less starch and more sugar are sweeter when eaten raw. This kind is crispy lotus root. If you break it apart, the lotus root will be crispy and there will be more silk, otherwise it will be glutinous lotus root. If it is the same lotus root, the thicker part of the middle and the tail will be more brittle than the thinner head.

Pay attention to these few selection techniques, it is easy to choose the lotus root you like. With good ingredients, it is not difficult to make a good taste naturally.

Stewed Pork Ribs with Peanuts and Lotus Root recipe

2. Pour an appropriate amount of water into the pot, add a few slices of ginger to remove the smell, and add the ribs to blanch water.

3. Pour in a spoonful of cooking wine, boil the water and skim off the foam, then remove the ribs and rinse them with warm water. Drain the water for later use. The blood and smell of the ribs can be fully removed by blanching.

4. Put the ribs and lotus root together in a saucepan, pour in an appropriate amount of cold water and cooking wine, turn to a low heat and simmer for 1 hour.

5. Pick out the ginger slices and add some salt and a little pepper to taste for freshness. Stir well and sprinkle with chopped green onion to serve. In autumn and winter, drink a bowl of hot lotus root ribs soup, which warms the heart and stomach.

Tips:
The first thing to pay attention to is the choice of ingredients. The best choice for ribs is the front row. The front row has thick tender bones and good soup effect. It is suitable for boiling soup, while the back row is suitable for braising. For the lotus roots, choose waxy lotus roots, which are darker in color and have a softer texture.
The ribs should be blanched in cold water so that the protein in the ribs will not solidify quickly due to the high temperature, and the stewed soup will taste better and more nutritious.
The stewed lotus root ribs soup does not need too many seasonings. It only needs salt, sugar and pepper to taste and increase freshness. Adding too much seasoning will affect the taste of the soup.