Lotus root and pork ribs soup, how to stew it to be mellow, sweet, thick and lotus root powder?

This soup looks like home-cooked soup, but there are still tricks to simmering it well.

Ingredients for Pork Ribs and Lotus Root Soup: One section of lotus root, half a pound of pork ribs (soup for 2 people) Seasoning: ginger slices, cooking wine, salt, chopped green onion Specific instructions: Step 1: Wash and peel the lotus root, cut into pieces with a hob, and add to a bowl

1 tsp salt and marinate for 10 minutes.

Why pickled lotus roots are needed? The following summary will explain the reasons.

Step 2: Wash the ribs and soak them in water for 30 minutes to soak out the blood.

Add 1 spoonful of cooking wine to remove the fishy smell and mix well.

Step 3: Heat oil in a pot, add ginger slices and prepared ribs, stir-fry until they change color, add 1 tablespoon of salt, and continue frying for about 8 minutes until fragrant, the surface of the ribs becomes burnt and the bones on both sides are sealed.

Step 4: Add an appropriate amount of water to the pot, bring to a boil over high heat, and simmer the soup over medium heat. You can add water with warm or cold water. I am used to using warm water, and I feel that the soup will be thicker. Step 5: About 10-15 minutes.

Finally, when the color of the soup in the pot turns milky white and the ribs are ripe, add the processed lotus root and simmer over medium-low heat for about 50 minutes. Step 6: After 50 minutes, the color of the soup becomes white with powder, and the lotus root powder and meat are rotten and the soup is fragrant. It is ready to be served.

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Before serving, add a small amount of sugar to make the soup taste fresh and sweet.

Serve on a plate or bowl and sprinkle with a little chopped green onion to enhance the aroma.

The key point is to summarize a bowl of authentic pork ribs and lotus root soup. The ribs should be chewy, the lotus roots should be fragrant, glutinous, and powdery. The soup color should be white with powder in the middle, thick but not greasy, and the mouth should be fragrant and sweet.

The steps seem simple, but there are a few key points that make it different from the usual soup making.

As long as you master the key points, you can stew an authentic pot of Hubei pork ribs and lotus root soup.

① Processing of lotus root.

The lotus root in Hubei stew soup is called safflower lotus root, which has a soft texture.

But what if you can’t buy safflower lotus root in other places?

My mother taught me a trick, which is to marinate the lotus roots with salt for 10 minutes to change the taste and structure of the lotus roots.

This tip is very useful. After the crispy lotus root is processed, it will be soft and rotten after simmering.

If left untreated, the lotus root will still be crispy and the soup will not turn white even if it is stewed for 2 hours.

②? The pork ribs should be fried first and then simmered.

Hubei's pork ribs and lotus root soup focuses on thick soup and tender meat, so it is not a soup made with ingredients in one pot.

Do not blanch the ribs first, but stir-fry the ribs first, stew the ribs until they become fragrant, and then simmer the soup. Only in this way will the stewed soup be fragrant and rich.

③ Salt and sugar, put in the time and order.

Normally, salt is added to stewed soup, but for pork ribs and lotus root soup, 1 tablespoon of salt is added when frying the ribs, so that the simmered soup tastes better.

Adding some soup before serving is another tip to make the soup taste fresh and sweet.

④Choice of pots and pans.

The traditional Hubei simmering soup uses a pottery pot and simmers slowly over a slow fire. Do not use an iron pot, which will darken the color of the soup. It is better to use a clay pot at home.