This dish is listed in large quantities in autumn, and it is stewed with pork ribs to strengthen the spleen and dissolve dampness, and relieve autumn dryness

Lotus root and pork ribs stewed together, more nourishing than drinking milk, it would be a pity not to drink it in autumn. Many people say that the lotus root pork rib soup they stew at home is not milky white, but also black, as long as you remember a trick, the soup is thick white and fragrant, and it is difficult to taste it!

Recommended dish: Pork ribs and lotus root soup

Main ingredients: pork ribs, lotus root

Detailed production steps

1. Peel the lotus root and cut it into large pieces.

The lotus root does not need to be processed in advance, it can be peeled and cut into pieces when starting to cook the soup, and it should not be cleaned after cutting, it should be stewed directly in the casserole and the ribs, so that the stewed pork rib soup is not only milky white and not black, but also very fragrant.

2. Prepare green onions, ginger slices, an star anise, and a bay leaf.

3. Pork ribs in a pot under cold water, pour in cooking wine to remove the fishy smell, and blanch for 3 minutes.

4. After blanching, put the pork ribs directly in a casserole with hot water, add lotus root, green onion, ginger slices, star anise and bay leaves, and simmer for 1 hour.

5. Simmer for an hour, turn off the heat, wait for 30 minutes, and then turn on the heat and simmer for 20 minutes, so that the stewed nutrition can be released, the soup is rich, the lotus root powder is glutinous and sweet, and finally you only need to add an appropriate amount of salt to taste.

Lotus root pork rib soup, the whole family loves to drink, strengthen the spleen and dissolve dampness, relieve autumn dryness, and autumn tonic is indispensable.

Tips:

Many people think that the soup is not milky because of the lotus root, and they will cut the lotus root into pieces and blanch it, which is a big mistake and too much. Because lotus root contains a lot of starch, it is not only fragrant when stewed directly with pork ribs, but also very milky white.

After the lotus root is peeled and cut into pieces, it should be immediately put into a casserole and simmered with the pork ribs to prevent oxidation and blackening. Salt must be put at the end, too early salt will cause protein to coagulate, and nutrients are not easy to be released.