Practice Editor
1, ribs cut 1.5 cm long section, blanched and rinsed blood, drained water
Lotus root and kelp ribs soup
Lotus root and kelp ribs soup
; Lotus root peeled off the outer skin, cleaned, cut into pieces of the hobnail knife; kelp threads cleaned and pulled knot.
2, put lard in the pot, add ginger, ribs stir-fry for 3 minutes, cooking wine, add water with high heat to boil, skimming foam, poured into the pressure cooker, into the white segment of the green onion, pepper, cover pressure for 6 minutes, turn off the heat to release the gas.
3, pick off the ginger, scallion without, into the lotus root block, kelp knot with medium heat stew until the lotus root is cooked, ribs away from the bone, add salt to taste, sprinkle scallions, sesame oil can be. Main ingredients: pork ribs (big row) 500 grams, lotus root 750 grams [2]
Seasoning: 10 grams of salt, 3 grams of pepper, 10 grams of green onions, 7 grams of ginger
Lotus root rib soup
Lotus root rib soup
Production process
1, pork ribs washed, chopped into 4-centimeter-long pieces;
2, lotus root clean, scrape the skin, put it on the board and force it. remove the skin, put on the plate hard shot, cut into the same ribs in the same small pieces;
3, pressure cooker into the amount of boiling water, into the pork ribs, lotus root, into the onion, ginger, salt, pepper, cover the lid;
4, put on the high fire boil, turn to the fire stew 20 minutes can be on the table.
Practice 2
Making ingredients
Materials: 300 grams of pork ribs, 300 grams of lotus root, 2 scallions, 1 piece of ginger,
Seasoning: 1 tbsp of cooking wine, 1 tsp of pepper, 2 tsp of refined salt, 1 tsp of monosodium glutamate (MSG),
Making process
1. Wash the pork ribs and cut them into 3-cm-long sections,
Lotus Root Spare Rib Soup
2. Scrape the rough skin on the surface of the lotus root, cut it into pieces, and wash it,
3. Wash the ginger and cut it into two halves,
4. Put a proper amount of water in the pot, put in half a piece of ginger, shallots, cooking wine, and bring it to a boil, then put in the spare ribs, blanch it and then fish it out and leave it to be used,
5. Place the saute pan over the fire, add water, and then add in the spare ribs
6. Lotus root, pork ribs and soup together into the casserole, and then stew for 30 minutes, pick out the ginger, shallots do not use, put fine salt, pepper, monosodium glutamate can be.
Features
The soup is fresh and the lotus root is fragrant and soft.
Chef's tip:
Stewing lotus root should not use an iron pot, otherwise the soup color will turn black.
Practice 3
Wash the pork ribs under running water, remove excess fat and blood, and chop them into 6cm sections with a thick-backed kitchen knife.
Lotus root cut off both ends of the tip, longitudinal planing into two halves, clean, check the lotus root eyes have no residual sediment, and then cut the long side of the hobnail block about 6cm. Boil a pot of water, the ribs section into the boiling water blanching, water re-boiling skimming blood foam, skim several times until there is no blood foam out, fish out the ribs drained.
Put the ribs into a soup pot, add green onion, ginger and cooking wine, fill 3/4 of the pot with warm water, cover the pot with a lid, bring to a boil over high heat and cook for 15 minutes.
Lotus Root and Spare Ribs Soup
Lotus Root and Spare Ribs Soup (4 pics)
Open the lid of the pot, put in the lotus root cubes, cover the pot tightly, bring the pot to a boil over high heat, then reduce the heat to low and keep it at a light boil to simmer, and stew for 1 hour.
Shut off the heat and fish out the green onion and ginger slices without using them.
Season the stewed lotus root rib soup with salt and pepper to taste. Season with fresh cilantro before ready to serve. You can add some chopped scallions
The lotus root eyes if there is too much sediment is very difficult to clean, stewed to the soup inside is called sad. So when you buy lotus root, you have to choose the one with both ends of the root section intact, so that there is no sediment in the eye of the lotus root.
Buying fresh pork spine (cavity bone) stewed lotus root is also a good soup.
Note that the salt should be the last to put, according to the taste of their own seasoning, it is recommended to light for the sake of, not too salty.
Last but not least, there's a very important tool: the choshi (铫), a unique Hubei-style casserole dish that can produce such a flavorful soup. The choshi, which is a very local specialty, looks black and has countless small holes, and when the soup is simmering, grease keeps coming out of the holes, making the choshi look oily. The small holes can filter the thick oil, so that the simmered soup is not greasy and has a strong flavor. Wuhan people simmering lotus root soup is very careful, people over 50 years old, will specialize in coal ball stove simmering soup. Simmering time is less than a few hours, more overnight. The flavor is strong and wafts around.
Practice four
Making ingredients
Pork ribs one and a half kilograms, chopped into segments blanched in boiling water and then fished out; two kilograms of lotus root (nine holes along the edge of the powdered lotus root), cut into small pieces or cut into segments and then patted with a knife; ginger everything, patted with a knife; about twenty peppercorns; two tablespoons of yellow wine; salt in moderation
Preparation procedure
1. This is the safflower lotus root, with a border of Nine holes, right? This kind of lotus root is only pink when it's stewed and soft.
2. First, put the by in the stew pot on low heat for forty minutes, or in the pressure cooker pressure for twenty minutes, and then put in the pork ribs, boil and beat off the froth, and then put the cooking wine, peppercorns, ginger.
3. After boiling, change the small fire to stew for one hour, put salt and continue to stew for another hour is complete.
Nutritional value: pork ribs - pork ribs in addition to protein, fat, vitamins, but also contains a large amount of calcium phosphate, collagen, bone mucin, etc., can provide calcium for young children and the elderly.
Rotus root - Lotus root, also known as lotus seed, slightly sweet and crispy, very refreshing, can be eaten raw or cooked, and medicinal value is quite high, is the old and young, women and children, frail and sick people on the good.