method of work
Wash the bones, add them to the soup pot, add more than half of the pot of clear water, add onion and ginger cooking wine, bring them to a boil with high fire, and skim off the floating foam.
Add lotus root slices, simmer on low heat 1 hour and a half, and add salt to taste.
skill
1, add enough water at a time, and don't add water halfway, or the soup will smell fishy.
2. Smell the bones when you buy them. They are easy to deteriorate in summer, so be careful when you buy them.
3. When buying bones, ask the boss to help you chop them up.
4, edible lotus root should choose the skin is yellow-brown, fleshy and white. If it is black and smells bad, it is not suitable for eating.
5, avoid using iron when cooking lotus root, so as not to lead the food to black. ?
Materials: tube bone, a whole lotus root, 700g onion, about 4 pieces of ginger, 3-5 pieces.
Lycium barbarum 7-8 salt, a spoonful of cooking wine.
method of work
1. Boil the tube bone in cold water, remove the washed blood and floating foam, rinse it with clear water, and drain the water for later use.
2. Prepare onion, ginger and a little medlar, and wash lotus root for later use.
3. Except the lotus root, put the other ingredients into the casserole together, add water over the bones, start heating with high fire, and turn to low fire to boil slowly after the soup boils.
4. After simmering for about 1h, cut lotus root into large pieces and stew together 1h, add salt, and then take out the pot.
500 grams of tube bone and a pair of lake lotus root.
method of work
1, wash the tube bones, put them in a pot, add clear water to boil, skim the blood and foam, then transfer them to a purple clay pot, and drop a few drops of white vinegar for three hours;
2, the lake lotus root peeled off the skin, washed and cut into pieces, poured into the tube bone soup and continued to simmer for an hour, and the salt taste can be adjusted before eating. ?
1, stew tube-shaped bones must be skimmed clean in advance, otherwise it will affect the soup color;
2. Dropping a little white vinegar in the soup can release calcium better;
3, peel the dishes before the pot is cooked, it is easy to oxidize too early, and the color will be black;
4, do not use iron cooking, otherwise it will also turn black;
5, this soup is delicious, no need to add chicken essence.