The big hanging simmering to the ribs in the pot slightly trembling, lotus root pink and fragrant out, a thin layer of pinkish-white soup coat on the surface, the oil flower gently fluttering lotus root soup, implanted in early childhood in almost every Hubei people's palate. It is about deliciousness, but also about the warmth of affection belongs to the E cuisine. Lotus root is a good ingredient, but also has a certain medicinal value. Appetizing and clearing heat, moistening the lungs to remove dryness, nourishing and nourishing, ribs and lotus root combined with stewed, rich flavor, lotus root is soft and sticky, light and not greasy. It's cold now, and it's the season when lotus root is on the market in large quantities.

This is a dry time to eat more lotus root. The way, I personally recommend more health soup, food has its own characteristics, different seasons appear naturally have its certain reason, do not eat the time, do not eat improper seasonal food, follow the natural, we also comply with the great and, draw natural nutrition, people is also will be a lot of gas! Fresh ribs cut into pieces, put into the water to soak for a while, fish out, put into the pot with water to boil, pour out and wash, and then put the ribs and lotus root into the pot, put into the water, add ginger pieces of scallion, drop a little wine.

Burning with high heat, to foam, change to a small fire stew, 30 minutes, can be eaten, this recently cleaned up the room found before going to Heilongjiang to buy red kidney beans, pot of pork chop soup on the hand also threw some into the crooked will be a pot of pork chop soup burned into the popular "dirty pink", do not say, kidney beans! Dense texture and pink nine holes of lotus root from the texture or equivalent lotus root one and a half kilograms, a catty bone, a handful of mung beans, Chenpi four points a dried octopus two, two dense dates, ginger three pieces. The tube bone first out of the water to remove the blood stains. All materials together fall tile pot with ten bowls of water, large fire boil after the fire boil two hours, after falling oil and salt in moderation. Guangdong boiling lotus root soup method.

As a son-in-law of Hubei, I am still familiar with lotus root and pork chop soup, anyway, when there is a quality lotus root on the market, our family will be stewed every few days. The stewed pink sticky lotus root, with the thick and soft ribs is really delicious, and the soup is also relatively sweet, very young and old ah.