<h1 class="pgc-h-arrow-right" data-track="1" > stewed lotus root soup, lotus root stew is not rotten or black? The chef teaches you 2 tricks, the soup is delicious and soft and rotten</h1>
Autumn and winter, but now it is getting colder, do your family like to drink soup? On our family table, soup and water are very common, especially in the recent period, obviously feel the cold weather, the environment is relatively dry, the whole person feels very uncomfortable, this time is suitable for drinking more soup.
Among them, the combination of lotus root and ribs has won the love of the whole family, and the powdered lotus root, together with nutritious and delicious and rich ribs, stewed soup is really evocative. Lotus root is a good tonic for autumn and winter, and ribs are now very cheap, and the two are excellent.
However, when stewing lotus root soup, did anyone find a problem, how can the lotus root be stewed for so long and not rotten, and it is still black? In fact, in the process of selecting lotus root and stewing, many people's methods are used wrong, and then the chef teaches you 2 tricks, according to this method to stew, the soup is delicious and soft.
<h1 class="pgc-h-arrow-right" data-track="14" > [stewed lotus root soup].</h1>
Recipe: Ribs, lotus root, green onion and ginger, cooking wine, salt
1, first of all, you should know that if you want the lotus root to stew very badly, you must choose the right lotus root. When stewing lotus root, we generally choose a seven-hole lotus root, that is, a face lotus root.
2, this lotus root is very distinctive, looks small, short and thick, short and fat, the color is red. This lotus root can be bought to stew and eat more softly. Peel the lotus root and cut it into pieces, do not casually put it aside, here also need to pay attention to a little, you need to soak it in white vinegar water, so as to prevent it from turning black.
3, let's deal with the ribs again, after the ribs are chopped into small pieces, if you have time, soak in the water for a while, go to the blood water. Then we put the ribs in a pot, pour cold water, add green onions and ginger and cooking wine, and then blanch the water. After the ribs are boiled and bleeding, remove and rinse and set aside.
4: Then re-brush the pot, put the ribs in, add the ginger slices and a sufficient amount of warm water, cover the pot and start simmering. After the ribs are almost simmered, about 1 hour, we take out the lotus root in the white vinegar water, put it in the pot and cook it, and continue to simmer for 30 minutes.
5, after the time, whether it is ribs or lotus root are very soft and rotten, and the lotus root does not become black, this time to add 1 spoonful of salt, stir it evenly, the lotus root soup is ready.
Notes:
Stewed lotus root soup, if you want the lotus root to be soft and fragrant, and it will not turn black, you need to remember 2 tips. The first is that the lotus root needs to choose the right variety, to choose the noodle root suitable for stewing, thick and short, and the second technique, the cut lotus root, needs to be soaked in white vinegar water before it is in the pot.