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How to do lotus root ribs soup to clear away heat and moisten dryness, which is loved by the whole family?
How to do lotus root ribs soup to clear away heat and moisten dryness, which is loved by the whole family? In Hubei, there is a view that there is no soup. Among them, the most popular soup is lotus root ribs soup. Lotus root has the functions of clearing heat, moistening dryness, nourishing blood and benefiting qi. In dry autumn, it is the first choice to replenish water. Lotus root and sparerib soup made of ribs is very nourishing to the lungs.

Eating lotus root in autumn is better than frying the sea with cold dishes. In autumn and winter, I make lotus root sparerib soup every week. Lotus root ribs soup is delicious and sweet, which has the effects of strengthening the spleen, nourishing the stomach, resolving phlegm and relieving cough. It is one of the best products for health preservation and nourishing in autumn. Let's forward that soup recipe to friends who love cooking.

It is best to choose the old lotus root for cooking soup, bite it and continue to shred. After cooking, lotus root absorbs the fragrance of ribs, which is delicious and can also combine the greasy feeling of soup. Drinking a bowl before meals is nourishing the stomach and caring. Now simply stew a pot of fresh lotus root ribs soup at home, and everyone is ready for the process. Let's take a look ~

Lotus root ribs soup is made of lotus root, ribs 500g, ginger, onion, cooking wine, soy sauce and salt.

Practice: Chop the ribs into pieces with uniform size, cut the lotus root into hob pieces that are easy to taste, slice the ginger, and dice the onion; Heat the oil pan, first saute the ginger slices, add the ribs and fry until both sides are golden, and then pour in the right amount of cooking wine to remove the fishy smell. It is recommended to use cooking wine with ginger and onion sauce here, which has obvious fishy effect. Put the ribs on the plate and fry them.

First, boil the cold water in the pot, add the ribs and ginger slices, pour a spoonful of cooking wine to remove the fishy smell again, ensure that the juice is more delicious and has no peculiar smell, and then pour a spoonful of soy sauce, which is worth a try. Delicious, easy to color, a little bit can make the juice look more attractive and delicious, and then boil it and skim off the floating foam; Cover and cook over medium heat 1 hour. Finally, sprinkle with appropriate salt to taste and then sprinkle with onion. The soup is ready!