Home characteristic nutritious and healthy soup: Stewed spareribs with preserved vegetable and lotus root(jia xiang te se ying yang bao jian liang tang cai pu lian ou bao pai gu )

Home characteristic nutritious and healthy soup: Stewed spareribs with preserved vegetable and lotus root

Introduction:

"Stewed spareribs with preserved vegetable and lotus root is a home characteristic nutritious and healthy soup. This soup has pleasant fragrance, smooth taste, clear but not light, fragrant but not greasy. It has the functions of producing body fluid to quench thirst, relieving heat and heat, nourishing, benefiting blood and muscles, relieving constipation and diarrhea, invigorating spleen and appetizing, increasing appetite and promoting digestion. It's simple and nutritious. It's a good summer food, and it's also the best home Soup for dry and hot autumn. "

Production steps:

Step 1: prepare a section of preserved vegetables (also known as dried radish) and wash it for standby; (according to personal taste, if you don't like too salty, wash it several times)

Step 2: then, press the back of your hand with a knife and cut the preserved vegetables into thin slices;

Step 3: peel and wash lotus root, cut into pieces;

Step 4: wash Celery / scallion and cut into pieces;

Step 5: "Feishui" is also known as "Zhuoshui". Chaoshan people call it "hot", that is, put the raw materials into a boiling water pot and roll slightly. (1) To make the vegetable bright color, crisp and tender; (2) to remove the blood stains of livestock and poultry raw materials, remove the odor. (3) Shorten and adjust the cooking time of dishes.

Put the cleaned spareribs into the boiled ginger water to blanch for a while, so as to better remove the bloody smell;

Step 6: put the blanched ribs into a casserole with boiling water, put in ginger slices, first boil them with high heat, then slowly boil them with low heat for about 1.5 hours.

Step 7: when the ribs are almost in the pot, change the high heat, put in the lotus root pieces, bring to a boil, then change the low heat and slowly cook for about 20-30 minutes;

Step 8: stir in the right amount of refined salt and cook for about 5 minutes;

Step 9: then pour in the sliced preserved vegetables, stir well, and cook over high heat for 2 minutes. (the preserved vegetables should not be cooked for too long, so as not to taste crisp, soft and affect the taste.)

Step 10: pour in the celery / shallot and mix well;

Step 11: add appropriate amount of chicken essence and pepper powder, stir well and turn off the heat;

Step 12: a crispy, fragrant, smooth, clean but not light, fragrant and not greasy health care soup with preserved vegetable and lotus root is ready.

Materials required:

Preserved vegetables: right amount

Lotus root: right amount

Spare ribs: moderate amount

Parsley: right amount

Chives: right amount

Ginger: right amount

Pepper: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Note: preserved vegetables are salty, so you should pay attention to the right amount of salt when adding refined salt to the soup. Cooking spareribs soup will produce a lot of oil, so you don't need to add edible oil when cooking preserved lotus root and spareribs. Don't use iron utensils when cooking lotus root to avoid food blackening. Uncut lotus root can be kept at room temperature for a week, but it is easy to turn black, The part of the cut face is easy to rot, so the cut lotus root should be covered with fresh-keeping film at the cut, and refrigerated for about a week; when boiling soup, it is not suitable to put salt first, because salt has the effect of penetration, which will make the water in the raw material discharge, protein solidification, and lack of flavor.

Production difficulty: Advanced

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jia Xiang Te Se Ying Yang Bao Jian Liang Tang Cai Pu Lian Ou Bao Pai Gu