Hubei lotus root soup is rich and mellow, fresh, sweet and delicious. In Hubei, every mother likes to make lotus root soup for her children. The taste of mother, the choice of Hubei lotus root soup is very important, the bones should be fried, and the pot is also very important. The lotus root soup cooked in this way is fragrant and sweet, which is very enjoyable.

Lotus root is also a common food in our life. It tastes crisp and I believe many people like it. I also like to eat lotus root and make soup with lotus root. Speaking of Hubei lotus root soup, my mouth is watering. The soup is rich and mellow, sweet and delicious, and the lotus root powder is soft and rotten. I take a bite, then I pull out the filament and have another bite of soup. It's delicious and really enjoyable.

First, Hubei lotus root soup tips 1, Hubei lotus root soup, the choice of lotus root is very important. As we all know, there are many varieties of lotus root, and different varieties of lotus root have different tastes. Some lotus roots are crisp and suitable for cold dishes. Not if you cook soup. No matter how crisp the lotus root is, the soup color will not turn white. Hubei lotus root soup should choose safflower lotus root, which has more starch and less water.

2. Hubei lotus root soup is also very important for the treatment of bones. Like we usually make soup, we always wash the bones first, and then directly make soup with cold water. But in Hubei lotus root soup, you should fry the bones before making soup, so that the soup will be thick, fragrant and very delicious.

3. The cooking temperature and pot are also very important. You should simmer the soup slowly with low fire, so that the soup will be rich and mellow. Hubei lotus root soup pot is also very particular. They all use the ceramic "Tung Zi" to cook soup. If not, you can use casserole, but you can't use iron pots and pressure cookers.

Second, the production steps of Hubei lotus root soup 1. Prepare ingredients: lotus root, bone, ginger, onion, cooking wine and salt.

2. Wash the bone, soak it in clear water for one hour, and change the water halfway. After soaking, blanch in cold water, add ginger, onion and cooking wine to remove the fishy smell. Boil for a few minutes, skim the foam, blanch and rinse.

3, lotus root should choose starch, less water, and the surface is yellowish and pitted. It will be soft and waxy when cooked. Peel the lotus root, wash it, cut it into small pieces, add a little salt to the pot, mix well and marinate for 20 minutes, so that the lotus root will not turn black, but will taste more powdery and waxy.

4. Boil the oil in the pot, add a proper amount of oil to the pot, add ginger slices when the oil is hot, stir-fry the fragrance, add the bone, stir-fry until it changes color, add a little salt, stir-fry evenly, and add a proper amount of boiling water.

5. Pour the bone and soup into the casserole, simmer for 1 hour, then add the lotus root, simmer for 2 hours, and finally add salt to taste, sprinkle with chopped green onion and serve. The soup is rich and mellow, the lotus root powder is soft and rotten, and it is delicious.