Yam lotus seed soup(shan yao lian zi tang )

Yam lotus seed soup

Introduction:

"It's snowing heavily in the south, and the sky in Beijing is still a haze. Sitting in front of the window overlooking the capital at the beginning of the Lantern Festival, it is still busy with traffic and light. A person's kitchen, a busy figure, a bowl of hot soup. People who love food are not alone. This bowl of soup is suitable for men, women, old and young. It can strengthen the spleen, benefit the stomach and help digestion. "

Production steps:

Step 1: materials are ready. The Chinese yam is the iron yam from Jiaozuo, Henan Province, which is more resistant to boiling.

Step 2: peeled yam and cut hob block. After washing several times, soak with brine for standby. The yam soup soaked in brine is less sticky.

Step 3: blanch pork bone.

Step 4: put the boiled meat, bone and ginger in. Bring to a boil and skim the foam.

Step 5: add yam after boiling, and the soup will turn white immediately. Cover the pan and turn down the heat.

Step 6: cook over low heat for 30 minutes, add lotus seeds and wolfberry. Season with salt. Continue to cover the pot and cook for another 15 to 20 minutes.

Step 7: after 30 minutes, add lotus seeds and medlar. Keep on simmering for 15 to 20 minutes.

Step 8: cook for 30 minutes, add lotus seeds and wolfberry, and season with salt. Keep on simmering for 15 to 20 minutes.

Materials required:

Pork bone: 4 pieces

Yam: 3

Lotus seed: right amount

Ginger: right amount

Wolfberry: moderate

Salt: right amount

Note: 1. If you choose yam with soft taste, the time of boiling should be shortened accordingly. 2. Lotus seeds taste better when they are made of wick. 3. This soup tastes fresh and sweet, no need to add chicken essence and monosodium glutamate.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Shan Yao Lian Zi Tang