Cooking soup with ribs and lotus root has high nutritional value, and has the effects of promoting digestion, stopping diarrhea, appetizing, clearing away heat and nourishing. Moreover, ribs contain a lot of protein, collagen and calcium phosphate, which is very helpful for strengthening tendons and bones. Lotus root ribs soup not only has the effects of moistening intestines, clearing away heat and resolving phlegm, enriching blood and caring skin, but also can effectively strengthen the spleen and stomach. It is a good soup in autumn and winter, suitable for regular consumption.

Lotus root sparerib soup:

Ingredients: 300g sparerib, 300g lotus root, 2 shallots, ginger 1 tablet,

Seasoning: cooking wine 1 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 1 tbsp.

production process

1. Wash the ribs and cut them into 3 cm long sections.

2. Scrape the rough skin on the surface of the lotus root and cut it into pieces and wash it.

3. Wash ginger and cut it in half.

4. Put a proper amount of water in the pot, add half a slice of ginger, chives and cooking wine, add ribs after boiling, soak in water and take them out for later use.

5. Put the wok on the fire, add water, add ribs, half a slice of ginger and chives, boil over high fire, skim off all floating foam, and then simmer for about 20 minutes.

6. Pour lotus root, ribs and soup into the casserole, stew for another 30 minutes, pick out ginger and leek, and add salt, pepper and monosodium glutamate.

The chef knows everything: it is not advisable to use an iron pot to stew lotus root, otherwise the soup will turn black.