Tube Bone Lotus Root Soup
1.
Wash the green onion and ginger, cut and set aside
2.
Boil cold water into the pot and wash it off
3.
Put the green onion, ginger and water into the electric pressure cooker
4.
Stamping option: soup function
5.
Wash the lotus root later and cut into thick slices for later use
6.
time up
7.
Open the top cover-good fragrant bone soup
8.
Start another pot: Pour part of the bone soup and lotus root slices and cover the high heat
9.
After boiling, add an appropriate amount of cooking wine and turn to low heat
10.
When the lotus root slices are cooked and rotten, pour the stewed tube bones into the covered fire
11.
Boil again and add salt to taste
12.
Finally throw in carrot slices, MSG and turn off the heat
13.
Served with a bowl of rice is great
Tips:
1. It is better to blanch the bones in cold water before stewing and taste better
2. After blanching the water, put it into the soup pot and add cold water and ingredients. Adding enough water at one time will cause the temperature to suddenly cool down and affect the taste of the soup.
3. After boiling, drip a few drops of edible vinegar to better promote the dissolution of calcium and phosphorus in the soup
4. Putting salt too early will speed up the coagulation of protein and affect the deliciousness of the soup