Lotus Root and Rib soup(lian ou pai gu tang )

Lotus Root and Rib soup

Introduction:

"Autumn and winter is the season for lotus root to come on the market, and it is also the season for us to make lotus root into delicious food. Lotus root slices, lotus root silk, lotus root strips and so on. Autumn and winter are suitable for drinking some soup to resist the dry weather. Today, make a light soup of spareribs and lotus root soup, a soup without oil. What you want is its light and mellow taste. "

Production steps:

Step 1: Chop pork ribs into small sections, peel lotus root and cut into hob pieces, and cut ginger into large pieces.

Step 2: cut into sections of the pig row of boiling water, boiling skim foam, fished out.

Step 3: add enough water in the casserole (add boiling water if you need to add water midway), add the blanched pork chop and ginger slices, boil them over high heat, and then simmer over low heat.

Step 4: after half an hour, add the cut lotus root and continue to simmer for half an hour.

Step 5: after the lotus root is cooked and rotten, add refined salt and stew slightly.
Finally, sprinkle with scallion or coriander. If you like pepper, sprinkle with pepper.

Materials required:

Fresh lotus root: 300g

Pork ribs: 300g

Ginger: 3 G

Refined salt: a little

Shallot: a little

Note: 1, the quality requirements of lotus root: to lotus root body hypertrophy, crisp and tender meat, water and sweet, with fragrance is better. At the same time, the lotus root body should be free from damage, rot, discoloration, rust, shrinkage and continuous knots; the lotus root body should be protected by a thin layer of mud. 2. The difference between red lotus root and white lotus root: Generally speaking, the skin of red lotus root is brown yellow, the body shape is short and thick, raw lotus root tastes bitter; white lotus root has smooth skin, silver white, long and thin body shape, raw lotus root tastes sweet. Usually stew spareribs and lotus root soup with red lotus root, stir fry lotus root slices with white lotus root. In addition, there is a general quality of Mahua lotus root, rough appearance, pink, containing more starch.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Lian Ou Pai Gu Tang