"ribs lotus root soup" is an authentic hubei cuisine. It uses seven-hole lotus root (powder lotus root) produced in Honghu Lake, Hubei Province as the main raw material. After blanching the ribs, simply fry them once and stew them. Put the lotus root blocks and ribs together in a pottery pot and stew them with clear water. Blanch the ribs in cold water and heat them slowly while cooking. Don't directly scald the ribs with boiling water, so the blood in the ribs won't come out when heated. After stewing for 40 minutes, add Lycium barbarum, cook for about 10 minute, add salt (remember that salt can't be put too early, and it will be bad if cooked at high temperature for a long time), and put some chopped green onion after cooking (you don't need to add it if you are not used to the taste of onion, according to your personal taste).

Now the autumn climate is dry, which is suitable for stewing some nutritious soup. Ribs are rich in nutrition, which can replenish medium coke and strengthen bones and muscles. White radish has the functions of clearing away heat and promoting fluid production, promoting digestion and resolving stagnation. Pork ribs stewed with white radish are tender and juicy, and the soup is fresh. The ribs stewed with "small ginseng" in autumn and winter are delicious, sweet and juicy, and the meat is tender. In autumn and winter, I heard that stewed ribs have the benefits of supplementing calcium and nourishing blood, and eating them often has the benefits of strengthening the body. Coupled with "small ginseng", it has the functions of moistening skin, resisting aging, promoting fluid production and quenching thirst.

Meat that has been slaughtered for four months is not chewy. Wash the ribs, cut off the blanching water, skim off the foam or change the water, add onion and ginger cooking wine, a little sugar, vinegar, consume oil, boil over high fire, simmer slowly, add the washed and shredded sauerkraut for half an hour, and the pickled cabbage is crisp and refreshing.

For seasoning, we only need to add a little salt, because the soup cooked by our own ribs is already delicious, and there is no need to add any seasoning to refresh it. Finally, add a little chopped green onion, and coriander can be cooked. A nutritious and delicious "ribs and yam" is ready. Ribs seaweed soup-tonify kidney and nourish blood, nourish yin and moisten dryness, induce diuresis and reduce swelling. It can prevent and treat diseases of wealth, reduce radiation sickness, keep out cold, resist cancer and prevent cancer. There are also ribs and winter melon soup, ribs and corn soup. All these have different nutritional values. The ingredient suitable for matching ribs is yam, which has the auxiliary function of strengthening the spleen and stomach and helping digestion. Yam ribs soup is suitable for people with weak spleen and stomach. Corn, mild in taste, as a miscellaneous grain, is nutritious and healthy and suitable for stewing together.