When the ribs are cooked to four or five minutes, you can simmer with lotus root, try salty soup, add salt to taste and continue to simmer for 2-2.5 hours. You can add some pepper to taste when eating.
3 ribs can be fried first and then simmered or directly simmered, and the soup that is fried and simmered is easy to be milky white. The ribs that are directly stewed can be stewed in blood bath or fished out without changing water, which not only removes the fishy smell, but also ensures that the flavor of the soup base is not lost. The trick of salting lotus root, so that lotus root will taste more delicious and waxy.
4 put enough water in the simmering soup at one time, and don't add cold water halfway. If you really need to add water, add boiling water. Because cold water will make the meat and oil in the boiling soup shrink and condense when it is cold, and lose a good taste. Slow stew is the key to the heat, and the cooking time of each ingredient is different from that of slow stew. Cook the bone first, then cook the ribs for a while, and be sure to arrange them straight on time. The ribs are so cooked that they rot easily. The lotus root will be cooked together in the soup soon, otherwise the meat will rot and the lotus root will not simmer. It is best to simmer the ribs until the meat is boneless and does not collapse. The lotus root should be simmered until the edge is still clear but the core is completely simmered. There is no crisp feeling in a bite, so the time of simmering lotus root is more critical. Generally speaking, it is more appropriate to stew ribs for half an hour. You can eat a lot of fennel soup for two or three days. If you season it once, the taste will get worse every time you can't finish it, so it is better to season it with pepper and a little chicken essence every time you eat it. The soup left in fennel is only salty. The inedible soup should be cooked at night and cooled naturally to prevent deterioration.
5 distinguish between powder lotus root and crisp lotus root. Caidian's lotus root is sweet and soft. Most people like to eat powdered lotus root when simmering soup. Lotus root will be crisp when it is simmered, and pink lotus root is the middle part.
The slender lotus root tip and short and round lateral branches are the growing lotus roots, which are rich in water and sweet and crisp in taste. They are suitable for making cold lotus root slices, stir-fried lotus root slices, stir-fried diced lotus root, lotus root clips and other dishes. The lotus root node in the middle of the trunk is flat, fat, long and thick, with high starch content, which is suitable for stewing soup and tastes soft, sweet, waxy and moist. Especially in winter, the lotus roots dug out after drying the pond are very pink.
7 Buy lotus roots with white teeth and slightly pink teeth, not brick red ones. But no matter how good the variety is, once it is not fresh, it will turn brick red, and no matter how it is simmered, it will not be pulverized. If the lotus root is injured, the wound will turn reddish brown or even black rust, which is also one of the fresh signs.