<h1 class="pgc-h-arrow-right" data-track="1" > stewed lotus root soup, directly under the pot to stew is not right, remember 1 trick, lotus root powder wax does not blacken</h1>
There are many benefits to eating lotus root in autumn, do you know this, after all, lotus root is listed in large quantities in autumn, and the fresh and crisp taste makes people really irresistible. "Lotus lotus is a treasure, autumn lotus is the most nourishing", autumn weather is dry, very suitable for eating more lotus root, of which dietary fiber, protein, calcium and iron content is very rich.
Lotus root can be used to stir-fry vegetables, soup, cold mix, etc., and you can also fry lotus boxes, which is one of my favorites. However, in autumn, the soup is more suitable, stewed with ribs, nutritious and delicious, suitable for all ages. Stewed lotus root soup, seemingly simple, but let many people die of sorrow.
Why is the lotus root soup I stewed, the color is black, it is really ugly to die, is this soup still willing to drink? Presumably, this problem has troubled many people for a long time, so how should it be solved? In fact, stewed lotus root soup, directly under the pot is not right, today teach you 1 trick, lotus root powder glutinous does not blacken.
<h1 class="pgc-h-arrow-right" data-track="15" >[stewed lotus root soup].</h1>
Side dishes: lotus root, ribs, salt, ginger, cooking wine, water
1. When buying ribs, let the master cut you directly into sections, so that you don't have to be busy when you go home. After cutting the ribs, we set aside and set aside, then slice the ginger and slice them for later.
2: Then prepare the lotus root, peel and wash the lotus root, and then cut it into hob pieces. After cutting the lotus root, it must not be casually placed next to it, so it is easy to cause oxidation and blackening. The correct approach is to prepare a basin of water, put the lotus root in it, and soak it until it is removed before it is put down.
3: Next, put the ribs in cold water, add cooking wine and ginger, blanch the water and fish out. The pork ribs are rinsed with warm water and set aside.
4: Next, we re-prepare the pot, pour the ribs in, add the ginger slices, pour in enough water, and then start simmering.
5, first use the high heat to boil the water, and then turn to a low heat to slowly stew the soup, after 1 hour, the ribs are relatively soft and rotten. At this time, we fish out the lotus root, drain the water and pour it into the pot, then continue to simmer for 20 minutes, and finally add the right amount of salt to season before finally coming out of the pot, stir well out of the pot.
The combination of lotus root and ribs, the taste is really a must, seasoning only need to put salt on the line, drink delicious. The longer the stew, the richer the flavor of the soup, the higher the nutritional value, idle at home, make this soup for the whole family to try.
Tips:
Stew lotus root soup, do not directly go down to the pot, you need to do 1 more step, after cutting the lotus root, you must always soak in water, it is not easy to blacken.