Tips for lotus root ribs soup:
Ingredients: 2 lotus roots, ribs, Chinese angelica 1 piece, cassia twig 1 piece, medlar 1 piece, monosodium glutamate 1 teaspoon, salt 1 teaspoon, shallots 1 piece, and a little white pepper.
Production steps:
Step 1: Lotus root is one of my favorite ingredients, which is very suitable for summer or winter. I like cold salad in summer and soup in winter.
Step 2: Lotus root is not only nutritious, but also has a certain therapeutic effect. Lotus root can stimulate appetite, clear away heat, and regulate physique and function. So winter is especially popular with the masses. Of course, for foodies, it doesn't matter what nutrition and conditioning you have. What you want is delicious, delicious!
If you want to be delicious and taste good, you should pay attention when choosing lotus roots. Whether it's seven holes or nine holes, you must buy fresh lotus roots. After buying it, clean it to remove silt, then scrape it and cut it into hob blocks, and soak it in water for later use.
Step 3: the spices used in the auxiliary materials do not need too much, so as not to cover up the essential taste of lotus root. Take a small piece of angelica, a small piece of cassia twig and a little bit of medlar.
Step 4: Apart from lotus root, ribs are also an important part. Of course, if you don't like ribs or don't like them, you can use tubular bones instead. The reason why the bone is used is because the soup is good. When buying ribs, ask the butcher to help cut them into small pieces for cooking.
Step 5: soak in clear water for 30 minutes to remove blood, then put cold water in a pot and blanch once to remove blood foam for later use.
Step 6: After all the ingredients are ready, put the lotus root block into the bottom of the pressure cooker, then pour in the tube meat and add the seasoning. Bring the fire to a boil, turn down the heat and let it cool down for 25 minutes, then add seasoning and sprinkle with chopped green onion.
Step 7: A lotus root ribs soup suitable for winter consumption is ready.