The practice of lotus root ribs soup is very simple, and it is a common dish in gourmet soup porridge recipes. The taste of lotus root ribs soup belongs to home-cooked taste, and the practice belongs to cooking, but how to make lotus root ribs soup best depends mainly on your own taste habits. Adjust the details and let yourself make this lotus root sparerib soup according to your feelings ~ ~

lotus root and rip soup

Materials:

500g ribs, 300g lotus root, 5 red dates, Lycium barbarum 10, 3 codonopsis pilosula, appropriate amount of pepper and appropriate amount of cooking wine.

Production method:

1, chop the ribs and clean them; After the water in the pot is boiled, add ribs, ginger and cooking wine, and pick it up after the fire is boiled.

2. Peel the lotus root and cut it into pieces for later use;

3. Put lotus root and ribs into a stew pot, and add appropriate amount of water, red dates, medlar, codonopsis pilosula, pepper and cooking wine; After the soup is boiled with high fire, turn to medium heat and stew for 60 minutes; Sprinkle with chopped green onion and serve.

Authentic ribs lotus root soup practice?

Lotus root ribs soup (three raw materials, one pot soup)

Ingredients: 2 lotus roots (about 500g), 500g ginger, 6 pieces of water, 2000ml.

Seasoning: 2 teaspoons of salt (10g).

Exercise:

1) Cut the ribs and wash them. Peel lotus root and cut into pieces. Wash and slice ginger. 2) Pour clean water into the pot, heat it to boiling with strong fire, blanch it in the cavity for 3 minutes, take it out and wash off the floating foam on the surface with clean water. 3) Put the cavity bone into the soup pot, add enough water at one time, cover it, open the cover when it is heated to boiling, and skim off the floating foam with a spoon. Add ginger slices, cover and simmer for 30 minutes. 4) Add lotus root blocks, cover and continue to cook on low heat for 1.5 hours. Add salt before eating.

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The practice and effect of lotus root ribs soup, how to do it?

Ribs lotus root soup raw materials: ribs (about 700g), 2 lotus roots, 1 ginger.

The practice in ribs lotus root soup is 1. Brush ginger, peel and slice. Don't throw away the skin, keep it and drown it-stingy? Hey hey.

(Put ginger skin and spareribs in a clear water pot, boil for three or four minutes, and then drain the spareribs, so that water and ginger skin are not needed. ) 2. Put the blanched ribs and ginger slices into the casserole, and add enough water, which is about 1cm higher than the ribs. (Because a small part of water will be lost in the process of boiling soup, the water should be added at one time. ) 3. After boiling, cover the lid and simmer 1 hour.

4. Peel the lotus root, cut it into hob blocks, sprinkle with a little salt to kill it-that is, mix it with salt and marinate it for about 10 minutes. 5. Put the lotus root into the soup pot and continue to simmer 1 hour.

6. When the meat is rotten, add some salt, turn to medium heat and cook for about 10 minutes, and sprinkle with chopped green onion. Ribs lotus root soup's efficacy: raw lotus root can clear away heat, relieve annoyance, quench thirst and stop vomiting, while cooked lotus root can strengthen spleen, stimulate appetite, nourish blood and replenish heart.

Lotus root ribs soup, sweet soup, warm stomach and nourish heart, has the effect of promoting blood circulation, moistening skin and resisting aging. Perfect for autumn and winter.

The practice of stewed pork ribs with lotus root How to cook stewed pork ribs with lotus root?

Ingredients and ingredients:

Sparerib lotus root

Onion, ginger, pepper, fennel, geranium and nutmeg.

Salt, chicken essence, cooking wine, soy sauce

Steps:

1, cut onion, slice ginger, blanch ribs, and remove blood bubbles. Cut the lotus root into pieces.

2. Pour the oil into the pot, add the pepper and pepper to stir fry, and pour the ribs and stir fry a few times. Add all kinds of spices and continue to stir-fry for fragrance. Add soy sauce and cooking wine and stir-fry until the color is the highest.

3. Pour in hot water and boil the ribs without fingers. Continue to simmer on the fire, don't put lotus roots yet. Stew for 10 minutes, open the lid, add lotus root and stew for 20 minutes, then add salt and chicken essence.

4. Simmer on low fire for about 1 hour, and then collect the soup on high fire.

How to stew ribs with lotus root is nutritious and delicious?

It is best to put less seasoning in the stew, so as to reflect the original flavor of the soup, and the detailed taste can be added according to personal taste.

Pork chop stew is better, and lotus root is thicker, so it can be stewed (my personal experience is that the surface of lotus root is yellowish brown, the holes inside lotus root are cleaner, and the lotus root stick has a heavy feeling). Wash the ribs first, then blanch them in hot water (to remove fishy smell and bloodshot blood), then add water to the purple casserole (broth is better), add ginger slices (you can put a small amount of pepper and medlar, but don't put them if you don't like them), and boil water over high heat. After the water is boiled, pour the blanched spareribs into the pot. After the water is boiled again, stew it over medium heat.

Peel and wash the lotus root, then pat the lotus root node with the back of a knife or face (if the strength is good enough, it is better to pat it by hand), then break it into the required size by hand (the lotus root node is clean and edible, with good medicinal effect), put it into a basin, and gently rinse it with clear water for use. When the ribs in the pot are cooked for 5 minutes, add the lotus root segments. When the water boils again, gently stir the food in the pot with a spoon, then cover the pot and simmer on low heat until the lotus root is cooked.

Add salt 10~20 minutes before taking out the pot, cook for a while, and add it according to personal taste. The time of stewing soup should not be too short, and the soup simmered with small fire is fragrant and pleasant, and the taste is smooth.

Lotus roots can be cut with a knife, but the taste will be mixed with the taste of blades, which is not as good as the taste of hands. When stewing soup, if you are worried that the fishy smell won't go away, you can add a few green onions to the soup, about 2 inches each, and 4-6 will do. If you eat too much, it will taste bad. You can take it out first and then take it out of the pot (some people will eat it, and it tastes good. I have eaten).

If you like, you can sprinkle a small amount of chopped green onion (must be shallots or shallots) on the noodle soup in your bowl after it is cooked.

How to make lotus root soup

There are many ways to make lotus root soup. Which one do you want?

Ribs lotus root soup

Ingredients: ribs, lotus root

Accessories: onion, ginger

Seasoning: salt, oil, pepper, chicken essence.

Exercise:

1, the lotus root is cut into pieces with the same size as the ribs, the onion is cut into sections, and the ginger is cut into thick slices;

2. Sit in the pot and pour water into the ribs. Boil the water to remove blood foam and remove the ribs.

3. Put the ribs, onions, ginger and water into a casserole and cook for 30 minutes on low heat. Add lotus root and salt and cook for 30 minutes on low heat. Just put a little pepper before taking it out.

Lotus root and soybean sparerib soup

Ingredients: ribs

Accessories: lotus root, soybean, jujube and coriander powder.

Seasoning: salt, cooking wine, chicken essence, broth, onion, ginger slices, soy sauce, pepper, cooking oil.

Exercise:

1. Wash the ribs and cut them into sections. Peel lotus root, wash and cut into pieces.

2. light the fire in the pot and add oil. When the oil temperature is 50% hot, pour in the ribs and stir fry. Add cooking wine, soy sauce, broth, pepper, onion, ginger, soybean, salt and lotus root and cook together. After taking out of the pot, pour into the casserole, stew until the meat is separated from the bone, and sprinkle with coriander powder when taking out.

Features: delicious, fragrant and nutritious.

It is suggested that lotus root has the effects of nourishing the heart, calming the nerves, strengthening the spleen and astringing the intestines.

Flammulina velutipes and lotus root ribs soup

Raw materials:

Flammulina velutipes 100g, lotus root 50g, small ribs 150g.

Accessories:

10g ginger slices, 4 red dates and 4g salt.

Exercise:

(1) Wash the lotus root and slice it; Wash Flammulina velutipes and cut into sections; Wash the small ribs, cut into small pieces, and blanch the blood; Wash the red dates and remove the core.

(2) Put the pot on the fire, put enough water to boil, add all the materials and seasonings, and then turn the fire down until the meat is rotten.

Lily, Sydney and lotus root soup

Ingredients: 200g of lily (dried), 300g of Sydney and 500g of lotus root.

Seasoning: 3 grams of salt, each appropriate amount.

The practice of lily, Sydney and lotus root soup;

1. Wash the fresh lily and tear it into small pieces.

2. Remove the core from Sydney and cut it into small pieces.

3. Wash the white lotus root and cut it into small pieces.

4. Boil Sydney and white lotus root in 5 cups of clear water for about 2 hours, then add fresh lily slices and cook for about 10 minute.

Finally, add salt to taste.

The practice of casserole chicken lotus root soup;

Ingredients: hen1500g lotus root 500g.

Accessories: jujube (dry) 10g

Seasoning: 3 grams of ginger 65438+ salt each.

The practice of casserole chicken lotus root soup;

1. After the old hen is slaughtered, the hair, skin, internal organs and grease are removed, the head and claws are cut off and washed;

2. Wash lotus root, ginger and jujube;

3. Cut the lotus root into pieces, peel and slice the ginger, and remove the core from the jujube;

4. Fill the casserole with appropriate amount of water to boil, add chicken, lotus root slices, ginger slices and jujube, and skim off the foam after boiling;

5. Stew on low heat for about 3 hours and season with salt.