Lotus seed and pork tripe soup(chu qiu run fei bu neng cuo guo de yi dao tang lian zi zhu du tang )

Lotus seed and pork tripe soup

Introduction:

"In Chaoshan area, pork tripe is a very popular food. The price is quite expensive. It is usually several times as much as pork and ribs. Even if it is so expensive, the supply often falls short of demand. Therefore, Chaoshan people who work around Guangdong always like to buy some pork tripe to take home before they go home, and give their own food to relatives and friends at the same time. For me, who didn't touch any pig water before I came to Shenzhen, including pork belly, I didn't understand. Until a long time later, under the persuasion of people, I avoided my eyes and pinched my nose to drink my first taste of Chaoshan pork tripe soup. There was no smell in my imagination. Some of it had a strong pepper flavor, which seemed delicious. I fell in love with it all of a sudden. In fact, up to now, I still don't know whether I like the soup because of the taste of pork tripe or the taste of pepper. You know, I'm a pungent person. I like all kinds of pungent condiments, such as pepper, Chinese prickly ash, cumin, curry and chili. When I bought pork tripe this time, I was going to make Chaoshan pork tripe soup. I thought that although the weather was still very hot, it was autumn after all. This autumn is dry and the air dryness hurts the lung. I need to moisten the dryness, nourish the Yin and moisten the lung. It's not suitable for spicy food. You can't do it if you buy it. I remember that "five color food nourishes the heart" mentioned white lung moistening. There are lotus seeds at home that are especially suitable for nourishing yin and lung after the beginning of autumn. So I stewed this soup with the prepared pork tripe, keel and lotus seeds, which should be suitable for health preservation in autumn. "

Production steps:

Step 1: wash pork tripe and keel;

Step 2: Boil the water in the pot and blanch the pork tripe and keel;

Step 3: after blanching, clean the pork tripe and keel again;

Step 4: cut pork tripe into thick silk and ginger slices, soak lotus seeds in water for standby;

Step 5: put pork tripe and ginger in the pot, add enough water;

Step 6: bring the fire to a boil and remove the foam;

Step 7: turn the heat down and simmer for 1 hour;

Step 8: after 1 hour, add lotus seeds and simmer for 1 hour;

Step 9: after stewing, add salt and a little chicken essence.

Materials required:

Pork tripe: 1

Cored lotus seeds: a little

Keel: a little

Jiang: a little

Salt: right amount

Chicken essence: a little

Precautions: 1. Pork tripe must be washed repeatedly, which can be washed with flour and vinegar, salt or edible oil; 2. Before firing, add enough water to stew at one time.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chu Qiu Run Fei Bu Neng Cuo Guo De Yi Dao Tang Lian Zi Zhu Du Tang