Ancients cloud: "do not eat from time to time", which means that when the corresponding season is reached, it is necessary to eat the food of the corresponding season, so as to achieve physical and mental health. In the spring, everything recovers, and all kinds of seasonal fresh vegetables can be tasted, but you must not forget that the dry climate in spring will also affect the physical and mental health, so in addition to eating more seasonal ingredients, some foods that can moisturize the body and mind should also be eaten more.
Today for everyone to share a moist soup, the main ingredients are only lotus root, ribs and peanuts 3 kinds, of which lotus root does not need to say more, since ancient times is edible and medicinal good, can moisten the lungs to dry, rich dietary fiber can promote intestinal peristalsis to eliminate toxins, very suitable for spring to eat.
Peanuts are known as "long fruit", rich in protein, vitamin E and unsaturated fatty acids, more abundant than some eggs and meat, containing high-quality fats have the benefits of moisturizing the lungs and stomach, the name of "plant meat" is not false, of course, the best way to eat peanuts is to cook and raw food, only in this way the temperature does not exceed 100 degrees, nutrition can be mostly retained.
Making this soup is very simple, three ingredients can be simmered in a pot, but there are a few tips to pay attention to, one is how to ensure that the lotus root and peanut rice do not change color, does not affect the color of the soup? Second, how to ensure that the pork ribs are soft and tender and do not plug the teeth?
Without further ado, look at the breakdown in detail below!
——Lotus root peanut pork rib soup——
【Ingredients】
Pork ribs 500 g, peanut rice 100 g, lotus root about 150 g, a few red dates, green onion ginger, white vinegar, cooking wine, starch, salt, green onion
This serving is just right for 3 people
If you don't like dates, you can omit them
【Steps】
Step 1: The fresh ribs bought are first soaked in water for an hour, then add a tablespoon of dry starch, add water to wash several times, and then rinse with water until the ribs are white, which can effectively remove the blood and impurities in the ribs and reduce the fishy smell of the ribs.
Step 2: Peel the lotus root and cut it into thick slices, cut it into water immediately, and drop a few drops of white vinegar to soak, so as to prevent the lotus root from oxidizing and turning black. Then prepare peanuts and dates and rinse them with water and set aside.
Step 3: Add enough cool water to the pot, put the washed ribs in the pan, add ginger slices and cooking wine to an appropriate amount, turn on the high heat to start blanching, in the process, the gray foam of the liquid surface is all skimmed off, and then boiled for 2 minutes to fish out.
Step 4: The fished ribs must be rinsed several times with hot water, so that the gray foam attached to the surface of the ribs is rinsed clean, which can make the final soup clearer.
Step 5: Prepare a rice cooker or casserole, add water to a boil, add the blanched ribs to it, then add peanuts, lotus root slices and red dates into the pot, drip a few drops of white vinegar, add ginger slices and green onion, cover and simmer for about 40 minutes.
Step 6: When the time comes, pick out the onion and ginger, then add salt to taste, cover and simmer for about 10 minutes, and finally sprinkle the green onion to get out of the pot.
——Detail analysis——
The biggest problem encountered by stewed lotus root soup is that it is easy to blacken, and even in the end, it affects the clarity of the soup, and there are 3 ways to solve it:
First, the peeled and cut lotus root should be immediately immersed in cool water to isolate the air and prevent blackening.
Second, when stewing soup, you can slightly drop a few drops of white vinegar, slightly acid can prevent the soup from turning black, you can also prevent boiled peanuts from changing color, pay attention to white vinegar do not add more, a tablespoon is enough.
Third, be sure to use stainless steel or casserole cookers to stew soup, any iron cookware will make lotus root soup and peanut rice soup water discolored and blackened.
There are 3 tips for wanting the final meat of pork rib soup to be soft and tender without plugging your teeth:
When the ribs after the first boiling water are cleaned, it is necessary to use boiling water or hot water, such as using cool water to make the meat shrink and become firewood.
Second, do not add water during the stewing process, especially cold water, and you must add enough water once before stewing.
Third, the salt must be added at the end, adding too early will make the meat dehydrated in advance, affecting the final taste.
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