In the autumn harvest season, this ingredient is indispensable, and it is not boring to eat every three or five days, and the stewed soup is suitable for all ages

 

How to make peanut lotus root soup

[Ingredients]: 150 grams of peanuts, 300 grams of lotus root, 5 grams of dried shiitake mushrooms, 1 gram of wolfberry, 2 grams of ginger, 1 gram of oil, appropriate amount of salt.

In the first step, wash the lotus root with sediment, peel off the skin and cut it into pieces about 3 cm in size, wash the dried shiitake mushrooms and soak them in water for 30 minutes to soften, soak the wolfberries in cold water, and slice the ginger.

The second step is to pour an appropriate amount of water into the pot and boil, rinse off the floating ash of the peanuts and put them in boiling water for 5 minutes, blanch the astringency of the peanuts, remove them and drain the water.

The third step is to take a clean casserole, pour the lotus root pieces, wolfberries, ginger slices, peanuts, dried shiitake mushrooms and the water for soaking dried shiitake mushrooms into the pot, and then add an appropriate amount of water to cover all the ingredients.

Step 4: Cover the casserole pot and place it on the stovetop to boil over high heat, add oil and stir after removing the lid, cover the lid and turn to low heat and simmer for 30 minutes, simmer until the soup is rich, add an appropriate amount of salt to taste, turn off the heat, and put it in a bowl.

Tips:

1. Peanuts must be blanched to remove the astringency of the peanut skin before they can be stewed together with other ingredients to avoid affecting the taste and texture of the soup.

2. Don't pour out the water that has soaked the dried shiitake mushrooms, you can put it in a pot with the dried shiitake mushrooms and stew it, so that the soup will have a stronger taste.

3. Pour more water into the stew at one time, you don't need to add it when stewing, and the amount of salt can be selected according to your personal taste.