Peanut lotus root bone soup(hua sheng lian ou gu tou tang )

Peanut lotus root bone soup

Introduction:

"The most suitable Soup for winter is peanut lotus root bone soup, which warms our hearts. It's simple and nutritious. "

Production steps:

Step 1: wash the pig bones, put them in the pressure cooker, add 2 pieces of ginger and fly water. Do not turn off the pressure cooker, turn off the fire 2 minutes after the water boils. Pour the turbid water inside and wash it with clean water several times. (the soup made in this way is clear in color, free of dirty blood and better in nutrition) (ginger is added to remove the fishy smell.)

Step 2: wash the lotus root, peel it and pat it with the back of the knife. (this is for the lotus root taste more soft) and then cut into pieces.

Step 3: wash the peanuts and soak for 2 hours. The peanuts ripen and soften more easily. Wash ginger and slice.

Step 4: finally put the bones, lotus root and peanuts into the pressure cooker. High pressure fire for 20 minutes, then turn to low fire for 40 minutes. Don't turn it on immediately after flameout, wait 15 minutes to turn it on again, it will taste better. Add salt and soy sauce after boiling.

Materials required:

Pig bone: 800

Lotus root: 1000

Peanut: 50

Jiang: 10

Salt: right amount

Soy sauce: right amount

Note: 1 lotus root tastes sweet and flat, and has the functions of anti-inflammatory and removing stasis, clearing away heat and dryness, relieving cough and resolving phlegm; peanut has the effects of Tonifying Qi, moistening lung and stomach, resolving phlegm and detoxification, dredging blood vessels, and prolonging life. It's cold in winter. Drinking this soup has the function of Tonifying Qi, nourishing blood, strengthening bone and moistening skin. Flying water is to clean the blood.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Hua Sheng Lian Ou Gu Tou Tang