Is pork rib soup delicious? The key is these 3 steps, teach you the authentic methods of Hubei people, it is really delicious. Hello everyone, I am ink still food, the weather is cold, and it is the season to drink rib lotus soup, today teach you the authentic methods of Hubei people.
After entering the late autumn, it is obvious that the weather is getting colder, at this time it is on the tail of autumn, and it is also the time when autumn is the most severe, and the diet should eat more nourishing and dry food, and the rib lotus soup is a good choice, the lotus grows in the water, it is a cool ingredient, it is very useful for moisturizing, used to cook soup with the ribs, nourishing nutrition and dryness, so at this time, Hubei people like to drink rib lotus soup the most.
When it comes to rib lotus soup, it is the most authentic and delicious in Hubei, and the rib lotus soup is also a representative local food in Hubei. Hubei is known as the "province of a thousand lakes", rich in aquatic products, 80% of the country's lotus roots are from Hubei, so it is known as the "hometown of lotus roots", in the autumn and winter, every household in Hubei will simmer pork rib soup, which is also used to entertain guests a special dish.
Is pork rib soup delicious? The key is these 3 steps, teach you Hubei people authentic practices, is really delicious. As a Hubei chef, the rib lotus soup must be simmered well, otherwise it is easy to make people laugh, today the hotel does not spread the secret to teach everyone, to ensure that the lotus powder soup is thick, the soup is delicious.
<h1 class="pgc-h-arrow-right" data-track="73" > the key 3 steps to making rib root soup</h1>
Although the pork rib lotus soup is quite simple to make, but it is still a bit of a trick to do well, master these 3 steps, to ensure that it is delicious.
1. Select powder lotus
What is a powder lotus? It is a lotus with more starch content, this kind of lotus is cooked after the taste is powdery and sweet, it is delicious, so how to choose the powder lotus?
Many people on the Internet say that you can distinguish by the number of holes, 7 holes of powder, 9 holes of crisp, I just want to ask, when you buy lotus, others will let you cut the lotus? Unless you're a relative of your boss, so this method won't work.
In fact, the powder lotus is very easy to distinguish, the powder lotus generally looks darker in color, the surface is very rough to the touch, it is a very old look, generally a lotus, near the middle and back section of the lotus is more powdery.
2. The lotus root should be salted once
Many people cook out the lotus soup, either the soup color is black, or the lotus hair is black, and there is no lotus soup flavor when eaten, because this step is missing.
After the lotus is cleaned and peeled, cut into pieces and put into the basin, sprinkled with a layer of salt and mixed evenly, marinated for 15 minutes, using the permeability of the salt, destroying the tissue cells in the lotus, so that the juice of the lotus will flow out, so that the lotus will not turn black, and the soup that comes out of the pot is also more flavorful, and the color is pink and beautiful.
3. Use a chocium
Lotus contains a large number of phenols and phenol oxidase, phenolic substances in contact with the air is easy to oxidize into quinone substances, quinones are easy to produce a large amount of melanin after polymerization, so the lotus is easy to blacken, and phenolic substances are also easy to chemically react with iron, so simmered lotus soup remember not to use iron pots or aluminum pots, it is best to use stainless steel pots, casseroles or choles.
Chocchi is a Hubei people boil lotus soup delicious "secret weapon", chole is made of coarse sand to make a kind of utensils, a bit like the past boiling medicine jar, because it is made of coarse sand, there are many naked eye can not see the small holes, these small holes are to absorb a part of the soup in the grease, so that the soup will be fresh and not greasy, and these small holes after many years of absorption of grease, so there is a storage function, so the longer the chole used, the more fragrant the soup of the pot, and the thermal insulation of the chole is also very good, the desire to do good, must first be advantageous, Therefore, it is most suitable to use choleps for lotus soup.
<h1 class="pgc-h-arrow-right" data-track="52" > the specific method of pork rib soup</h1>
The above introduces the key 3 steps to make rib root soup, the following will teach you the specific method of rib root soup, see what other small details to pay attention to.
【Pork rib root soup】
Ingredients: 1500g lotus root, 500g pork ribs, 10g ginger, salt, 8g chicken essence, 2g pepper, cooking wine, spring onion
1. After the lotus root is bought back, first clean the mud on the surface, then peel it with a planer, cut off the lotus knots on both sides, and then clean it again to see if there is any sediment in the lotus hole, and be sure to clean it.
2. Cut the clean lotus into hob pieces, the lotus block as far as possible cut the same size, do not cut too small, and then put it into the basin, sprinkle a little more salt, do not be afraid of salt, because it is still cleaned again, sprinkle salt and mix evenly, marinate for 15 minutes.
3. When marinating lotus root, then process the ribs, chop the ribs first, then boil water in the pot, add cooking wine, the ribs are cold under the pot over the water, remember to fish out the foam in time when there is foam, cook until there is no foam, and then clean the foam adsorbed on the surface.
4. Wash the pot, then put in the lard and ordinary oil to moisten the pot, and then put the ginger slices and ribs into the pot and sauté for a while, to fry the surface of the ribs brown.
5. After the ribs are fried, add three times the boiling water of the ingredients, remember to use boiling water, and then boil on high heat, boil the fat in the ribs, and the soup is slightly white.
6. After the soup is white, then pour the ribs with the soup into the prepared choleps, boil on high heat, clean the pickled lotus again, drain the water, and then pour into the chole, if the soup is relatively small, you can add a little boiling water.
7. When simmering lotus soup, cover it, boil the water and simmer for 2 to 3 hours, after the time comes, the lotus powder soup can be put into the seasoning, stir well, sprinkle with green onions and eat.
==》 Summary of the techniques for making rib lotus soup
1. The ribs must be fresh ribs, otherwise the soup is not fresh.
2. Lotus must choose powder lotus, now autumn and winter lotus, generally are relatively powdery, it is best to buy a pond or wild lotus in the river, simmered out of the lotus more powder, soup more delicious.
3. When sprinkling salt, try to sprinkle a little more, so that the permeability is better, if the salt is given more, wash twice more when washing.
4. Ribs must be sautéed after the water, otherwise the soup is not thick, if you like to drink beautiful soup, ribs do not have to be fried, but the soup is not suitable for rib root soup.
5. When using choleps to cook soup, it is best to add enough water at one time, it is best not to add water in the middle, otherwise it will dilute the taste of the soup, if you really want to add, it is best to add boiling water, do not add cold water.
6. Simmer pork rib lotus soup, the heat is very important, be sure to simmer enough time, so that the umami and aroma can come out, when the heat is beautiful.
All right! The above is what I shared today, if it helps you, I hope to get your likes, forwards, comments support, want to know more about food, remember to follow me, and finally thank you for watching.