Stewed lotus root, why always stewed not rotten? Teach you a trick, stewed out of the lotus root sweet and soft

Lotus root eat a lot of ways, can be fried, can be cold, can be stewed, but I recently fell in love with the lotus root stewed pork ribs. You can eat the soft lotus root, tender ribs, and drink the delicious ribs soup. It's so satisfying to have a hot pot of soup on a cold winter day.

But do you have such a problem, is to feel that sometimes buy back the lotus root, no matter how to stew, stew how long, are not rotten. So why is the lotus root always stewed not rotten? The main reason mainly lies in the lotus root did not choose the right species, then teach you a trick, stewed lotus root sweet and soft.

Lotus root soft rot tips

Why do you stew out of the lotus root, always stew is not rotten, the taste is very crisp? In fact, the main reason lies in the variety of lotus root did not choose the right, lotus root is divided into crispy lotus root and powder lotus root, powder lotus root is more suitable for stew, because its texture itself is soft. And crisp lotus root is suitable for frying, cold and other practices, so how to stew will not be soft.

So if you want to stew lotus root, we go to the market need to pick this lotus root: red color, long and short and fat, 7 holes lotus root.

Lotus root soup

Information: lotus root, pork ribs, onion and ginger, cooking wine, salt

1, the lotus root is ready, be sure to choose the stew special pink lotus root, stew will be soft and rotten. After peeling and washing the lotus root, you need to cut into pieces, and then placed in a pot of salted water to soak.

2, ribs are also clean, chopped into small pieces, put into the pot. The following plus cooking wine, ginger, blanching. After blanching the ribs out, rinse with warm water and set aside.

3, to the casserole pot to add water, add ribs, onions and ginger, open fire to start stewing soup. When the water boils, then simmer for 1 hour, 1 hour after the lotus root is also put into the pot, and then simmer.

4, this stew about 30 minutes on the line, if there is enough time, stew 1 hour will taste better. 5 minutes before the pot, we put the salt in the stew can be turned off after the fire out of the pot.