In the hot summer, people pay more attention to food. It is said that Cantonese people love to make soup, but I think that although Sichuanese don't like to make soup for too long, there is still a pot of stew or clear soup on the table most of the time. Especially in summer, when the weather is hot, how can you get less soup? But I think it's better not to be too greasy.

Recently, I was deeply brainwashed by a TV series. A piece of Lotus Root Pork Rib Soup won my heart. Not only was the TV series popular, but this stew also caught fire. Presumably, the lotus root will also sell well! For the emotional me, I feel that I have feelings for this soup, but it is rare for a soup to become an emotional food in a novel and drama. Although I sometimes stew it once in a while before, I have not been infatuated with it recently. This time, I have been stewing the lotus root ribs for four weeks continuously, and they have not fallen off every once in a while.

At present, the lotus is dying, and there are often lotus seeds for sale, and the lotus root is the freshest and smells very fragrant. Lotus root can still be eaten raw, sliced and sprinkled with some white sugar. Although it tastes a bit like sweet potato, it is especially sweet. Lotus root was originally beneficial to the body, with the functions of clearing away heat, eliminating phlegm, adding Lycium barbarum, nourishing blood and caring skin. Those with anemia, palpitation and insomnia have auxiliary effects, not only that, but also tonifying kidney, nourishing blood, nourishing yin and moistening dryness, strengthening gastric mucosa, preventing anemia and improving intestines and stomach. Although it can be eaten raw, I am in love with stewed pork ribs with lotus root, which is neither oily nor greasy, especially delicious!

[Lotus root ribs soup]

[main and auxiliary materials]: about 511g of pork ribs, 511g of lotus root and a little medlar.

the ribs are cut into sections, and the bones are particularly hard, so be careful when you slaughter them. It is most suitable to cut it into 4 to 5 cm long. Soak the ribs in warm water for a while, and be sure to rinse them off to remove bone residue.

The selected lotus root needs to be older, so it is more pink. Scrape the lotus root, scrub the holes with chopsticks, and slice them. It needs to be thicker, about one centimeter. Wash Lycium barbarum for later use, without soaking.

Take out the washed ribs and drain them. Put cold water into the pot and blanch them. Wash them again, remove the blood foam and drain them. At this time, prepare a casserole, boil water, and add enough water. It is best not to add water in the middle. After the water boils, put the ribs and lotus root slices in the casserole and cover them. When the water boils, there is little floating. However, after the water is boiled again, remove the floating and some grease with a ladle, and then simmer for 1 hours on low heat. The ribs are cooked and the taste of lotus root is stewed out. Sprinkle with Lycium barbarum and add seasoning salt, and you can go out.

Stewed ribs soup is the easiest. If you like to eat lotus root, you will definitely have a special liking for this soup. In hot summer, eat more lotus root, which is good for your health! Light and not greasy, natural and fresh and sweet, full of the taste of childhood ribs soup.

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