Lotus root rib soup will be a little black, why is it? Below we will address this issue for some discussion, I hope these contents can help friends in need.

Soup in China has always been a very hot ingredients, nutrients, delicious, all can drink, in China's favorite region is the Hubei soup, in Hubei can be said to be "no soup is not happy", the table can not be avoided soup, love to drink soup, but also will be burned soup, Lotus Root Spare Ribs Soup is a well-known Hubei specialties, the key by the lotus root and ribs simmering, the key is the key by the Lotus Root Spare Ribs Soup is a well-known Hubei specialties, the key by the Lotus Root and the ribs simmering. The key by the lotus root and ribs simmering material and become, taste thick, lotus root soft, taste light not greasy feeling, in all parts of the world are very popular, then we now take a look at this "lotus root and ribs soup" is how to do it.

Materials: lotus root, ribs, monosodium glutamate, ginger, white pepper, rice wine. The first thing to pay attention to is the first point is the selection of food, ribs is best to choose the front seat, the front row of meat tender bone thick, out of the soup effect is very good, suitable for cooking soup, while the back row of seats suitable for stewing and so on. Then there is the lotus root, also need to choose the glutinous lotus root, the color is very black, the taste is more soft and sticky. Do lotus root and pork chop soup, "this step" is very important, many people do not pay attention to, no wonder the lotus root will become black.

Pour cold water in the pot, wash the ribs chopped into segments, into the pot, nicked water to use cold water into the pot, so that the protein in the ribs is not easy due to the high temperature and rapid condensation, stewed soup will be more delicious nutrients, put two pieces of ginger to fishy, open the fire to boil, boil and then cook for 2 minutes, the ribs cooked out of the floating skimming neat, and then fished out of the ribs, put it under the tap! Cleaning, you can let the water much better rinse for a while, the ribs cooked out of the items cleaned off, followed by a plate reserved.

Lotus root peeled and cut into pieces, first cleaned with water, take a basin, pour water, salt, mixing into saline, will be cut into the lotus root loaded into the hand wash for ten minutes, on the one hand, in order to better lotus root due to air oxidation black, on the one hand, you can improve the flavor of the lotus root, washed with water to wash neatly, drained water reserved. Many people are not pay attention to this step, make the lotus root dishes will be black, looks not tender, so this step must remember it.

The pot of boiling electricity, oil can be slightly more to pour some, under the ginger and pork ribs, pork ribs of water fried dry, pour into the rice wine, stir-fry again, stir-frying tender, set aside on a plate.

Ginger slices cut into slices, put into the pressure cooker, everyone if you are not in a hurry can be stewed in a stone pot, pure practice is to use a stone pot stewed 4-6 bells, that stewed soup is more mellow and delicious, but I can not afford to consume this time, immediately with the pressure cooker, pouring into the ribs, put the water, the amount of water to engulf the ribs, large fire boil and then pass the fire, inhibit the 20 minutes, pour into the lotus root into the The red cook 1-2 hours up and down, you can start the pot, you can properly add a little salt, in fact, lotus root ribs without salt also flavor is also quite good. Stewed lotus root ribs do not need too much seasoning, only must put the basic seasoning freshness on it, plus too much seasoning will make the soup flavor is not tender.