Lotus root was originally produced in India and later introduced to China. It is planted in China, Hebei, Henan, Shandong, Jiangxi and other provinces. Lotus root tastes slightly sweet and crisp. You can eat it raw or cooked. Lotus root can clear heat and cool blood and treat fever. It also has the functions of invigorating stomach, opening spleen, relaxing bowels and stopping diarrhea, and can stop bleeding and remove blood stasis. Eating lotus root often can also keep our skin shiny, because lotus root is rich in vitamin C and minerals, which can help our body to metabolize better.

Lotus root has many advantages, so there are many ways to eat lotus root in our country. Some people will choose to eat lotus root raw, and some people will use lotus root as a cold salad to make soup or cook. So today we will know how to make lotus root ribs soup.

First of all, generally speaking, lotus root is a better choice for stew. Because lotus root tastes good and has a high starch content. If you like crispy things, you can choose crispy lotus roots.

Prepare seven-hole lotus root and cut it into blocks. Boil water in the pot, blanch the ribs in the pot, add garlic, ginger and a little cooking wine. After the water is boiled, skim off the foam, remove the ribs and put them in the stew pot. If you are afraid of being greasy, you can also wash the ribs with water. Put our lotus root into the pot, which can be matched with corn to increase the flavor and sweetness of the soup.

You can choose the right time according to your own saucepan. My saucepan usually takes more than three hours to stew, but it usually takes an hour to stew. Add salt when it's done, determine the taste, stuffy for about ten minutes, and sprinkle with chopped green onion.

Of course, before making soup, stir-fry the lotus root and ribs and taste the stew, so that the lotus root and ribs will have stronger fragrance and the boiled soup may be whiter. Personally, I like something light. Generally, I don't fry it once. Just put it in the pot and stew it.