The key of lotus root is to grow and develop in the reed field, which is always in the shade under water and has holes in its body. Lotus root is most produced in Hubei, China, and belongs to one of the Eight Immortals of Water. In addition, lotus root is a low-calorie and high-nutrient food, which can be eaten directly raw, steamed, fried and boiled in soup. Lotus root soup firmly believes that everyone knows the best method, so this issue of online editing will share with you the lotus root soup that we often drink in our daily life. What kind of flames will different seasonal vegetables collide?

Lotus root soup has different collocation methods. Which one do you like best? First of all, lotus root soup

(1) Ingredients: lotus root, dried blueberry, lotus seed, lily, poria cocos, salt and coriander.

(2) Practice 1:

Wash lotus root and slice it. Wash lotus seeds, lilies and poria cocos for later use. Boil the water in the pot, add dried blueberries, lotus roots, lotus seeds, lilies and poria cocos, then cook until the water is hot, simmer for 2 hours, and finally add a proper amount of salt and sprinkle with coriander. Second, the lotus root pot chicken soup

(1) Ingredients: chicken breast 1/4, lotus root, jujube, onion ginger salt monosodium glutamate.

(2) Exercise 2:

Wash and slice the chicken breast, soak it in cold water for a while, then put it in boiling water, wash and slice the lotus root, and shred the onion into strips. Put the prepared raw materials into the pot together, put enough water at one time, first roast with strong fire and then stew with low fire for two hours. Finally, remove the oil slick and add a proper amount of salt. Third, stew lotus root ribs soup.

(1) Ingredients: lotus root, sparerib, ginger and garlic, soy sauce, yellow wine, salt, vinegar, star anise, white peony root and poria cocos.

(2) Exercise 3:

Wash and chop the ribs, wash them in cold water, boil the water in the pot and pour it into the prepared ribs for blanching. Slice onion, wash lotus root and slice ginger. Put water in the pot again, add ribs in turn, and add appropriate amount of salt, rice wine, vinegar, star anise, white peony root and Poria to remove the fishy smell and give off fragrance. After the fire boils, pour all the raw materials into the washed stone pot, turn the water to slow fire with medium fire, cook for 30 minutes, add the cut lotus root pieces, boil and take out the pot. The above three most common practices of lotus root soup are shared with you, and the net editor couldn't help drooling at first. I'm going to make a stewed lotus root and sparerib soup tonight to relieve my appetite. I don't know which of these three lotus root practices is more to your appetite. Warmly welcome everyone to eat, and strongly recommend supplements.