Ingredients: 1 section of lotus root, 1 big pig bone, salt, ginger, cooking wine, 1 small onion
Practice: 1, wash the bones, add to the soup pot, add most of the pot of water, add onion, ginger, cooking wine, large fire boil, skimming foam.
2, add lotus root slices, change to low heat and simmer for 1 1/2 hours, add salt to taste.
Tips
1, the water should be added once enough, not renewed halfway, otherwise the soup will be fishy.
2, smell the bones when you buy, it is summer, easy to deteriorate, be careful when you buy.
3, when buying bones, ask the boss to help you chop the bones well.
4, edible lotus root to pick the outer skin is yellow-brown, meat fat and white. If it is black and has an odor, it is not suitable for consumption.
5, avoid using iron when cooking lotus root, so as not to lead straight food black.
Nutritional value: lotus root contains starch, protein, asparagine, vitamin C and oxidase components, sugar content is also very high, eaten raw fresh lotus root can clear the heat and relieve boredom, quench thirst and vomiting; such as fresh lotus root pressing juice, the effect is even more, cooked lotus root sweet and warm in nature, can strengthen the spleen and open the stomach, blood tonic heart, the main complement to the five viscera, there are elimination of food, quench the thirst, the efficacy of the muscle.