Fresh lotus root spareribs in clear soup(qiu ji shi ling jia chang cai qing tang xian ou pai gu )

Fresh lotus root spareribs in clear soup

Introduction:

"In autumn, we should supplement them at the right time. However, due to the dry climate in autumn, it is not suitable to eat too greasy dishes, so the tonic should start from warm tonic step by step. Today, we will introduce a seasonal dish suitable for autumn consumption, which is called "fresh lotus root spareribs in clear soup". This dish belongs to a soup dish. It is made of fresh lotus root and pork ribs in season. It is made by stewing or steaming. The original flavor of this dish is also very simple. The method of making this dish is as follows

Production steps:

Step 1: blanch the fresh lotus root and spareribs for 3 minutes.

Step 2: then take it out and put it into the glass soup basin. Put in the onion and ginger for use.

Step 3: in another pot, pour water into the pot, pour in a little Shaojiu and abalone juice.

Step 4: then boil with salt, MSG and pepper.

Step 5: scoop the boiled soup into the glass soup basin.

Step 6: then put the glass soup basin into the steamer, put a few wolfberry in it, and cover the soup basin with tin foil paper, so as to prevent steam water from dripping into the basin.

Step 7: cover the pot and steam for 90 minutes over medium heat.

Step 8: after steaming, take out the soup pot and decorate it with a hot vegetable heart, then you can eat it on the table.

Materials required:

Pork ribs: 280g

Fresh lotus root: 200g

Rape heart: 1

Wolfberry: moderate

Scallion: 25g

Ginger slices: 20g

Shaojiu: 20g

Abalone juice: 20g

Refined salt: 3 G

MSG: 2G

Pepper: right amount

Water: moderate

Note: the characteristics of this dish: clear color, light taste, original juice, rotten meat, crisp lotus root, fresh soup, rich nutrition. Warm tips: 1. Lotus root and spareribs should be fresh. When blanching, use cool water. After boiling, skim the foam and then take it out. This can keep the soup clean and clear. 2. Steaming can keep the color of the soup more clear, such as stewing, but the firepower must be small, so that the noodles don't have flowers. The temperature of the soup should be kept between 95-100 degrees. If the soup is boiled, it will be turbid. This autumn home cooked dish "fresh lotus root spareribs in clear soup" is ready for your reference!

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qiu Ji Shi Ling Jia Chang Cai Qing Tang Xian Ou Pai Gu