In Hubei, there is a saying that "no soup, no joy". The finale must be fresh and mellow soup. Hubei people love soup and are good at making soup. Lotus root ribs soup, crispy chicken soup and fish ball soup are all good soups for guests to choose from. In particular, the "lotus root ribs soup" made by Honghu lotus root, known as the "treasure in the water", has great regional characteristics and condenses the essence of Jingchu food culture.
To say how to make lotus root the most nourishing, it is stewed lotus root soup. Many friends stewed it directly. The stewed lotus root soup tastes bad, and the lotus root will turn black. Today I will share the correct method. The stew is delicious, and the lotus root is soft and glutinous, especially sweet. Put the fresh ribs in the drain basket, sprinkle with a tablespoon of salt, then sprinkle with dry flour and mix well. Flour has strong adsorption, which can adsorb impurities and bacteria on the surface. Salt has bactericidal effect. Stir until it is thick, then add a proper amount of water, knead it for a few times, then put it in water for a few times and rinse it off. Peel and slice ginger, slice garlic seeds and onions. When it's time to cook ribs, take them out and wash them with hot water. When the pot is hot, pour in oil, stir-fry the onion, ginger and garlic in the pot until fragrant, then stir-fry the ribs until they are slightly yellow, and then add boiling water. Be sure to add boiling water at once. If you put cold water, the meat will harden and the firewood will not taste good.
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