Lotus root and spare ribs soup in casserole(sha guo lian ou pai gu tang )

Lotus root and spare ribs soup in casserole

Introduction:

"Traditional Chinese medicine believes that raw lotus root is sweet in taste and cold in nature, and enters the heart, spleen and stomach channels. It has the functions of clearing heat, generating body fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and stopping diarrhea. There has long been a saying among the people that "lotus is a treasure, and autumn lotus is the most nourishing.". Autumn is the time for fresh lotus roots to be sold. Autumn weather is dry, eat some lotus root, can play the role of Nourishing Yin, clearing heat, moistening dryness, relieving thirst, clearing heart and calming mind. At the same time, lotus root is warm and has the function of contracting blood vessels. Eating more can nourish the lung and blood. Lotus root, so lotus root has become the current "dishes.". Hubei is rich in lotus root. People in Hubei also like lotus root. There are many ways to eat lotus root, such as stir frying, hot and sour, cold, stewing, frying and so on. In just a few days after returning home from this long holiday, I ate lotus root ribs soup, fried lotus root slices, hot and sour lotus root dice, fried lotus root clip, fried lotus root balls, pearl lotus root balls, etc. After eating, I miss the taste of my hometown more. At the weekend, I will make this lotus root and spare ribs soup that the whole family likes. After serving it on the table, father and son both said it was good to drink and asked to continue to make it next time. What's less delicious is that it's hard to buy the lotus root of comparative noodles in the north. After stewing, it tastes like it melts in the mouth. I prefer that flavor. Once upon a time, because I couldn't buy that kind of lotus root, I didn't make this soup for several years. When I wanted to drink it, I went to jiutouniao to order this soup. It's said that their lotus root was directly transported from Hubei. After eating it, I felt that it was really the taste of my hometown. "

Production steps:

Step 1: preparation materials: 1 section of lotus root, 1 sparerib, 2 pieces of ginger, 4 grams of salt, proper amount of water

Step 2: after the lotus root is peeled, wash it with clean water, cut the hob block, and then rinse it with clean water

Step 3: add 3 bowls of water into the casserole, bring to a boil, and then add the ribs

The fourth step: slowly remove the floating foam on the water with a spoon after opening the pot, and place the chopped Jiang Heou in the casserole.

Step 5: cover and simmer for about 30 minutes

Step 6: when the lotus root is stewed until it can be crushed with chopsticks, add the prepared salt and continue to stew for 5 ~ 10 minutes.

Step 7: Stewed lotus root

Materials required:

Lotus root: 1 Section

Spare ribs: 1

Ginger: 2 tablets

Salt: 4 g

Note: 1, cut lotus root must be washed with water, so that the stewed soup color is more beautiful. 2, lotus root in the stewing process, do not stir, especially the spatula, spoon and other tools, will affect the color of the soup. 3, stewed lotus root soup try to use casserole. 4, in the stewing process, pay attention to the casserole soup, not much, directly add boiling water, do not add cold water, affect the quality of the soup The taste of lotus root. 5. In the process of stewing, try to use small fire, slow stew, reduce the loss of soup.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Sha Guo Lian Ou Pai Gu Tang