Stewed lotus root pork rib soup, marinating is the key, only 10 minutes, lotus root flour glutinous juice is thick and fragrant

Although lotus root pork rib soup is almost a dish that every family will have, many friends have questions about why the lotus root stewed by themselves is not glutinous at all? The soup doesn't taste strong enough? In fact, on the one hand, we should choose safflower root when choosing lotus root, the flowers of safflower root are pink, and the skin of lotus root is brownish-yellow, which is relatively rough, less water, and has high starch content, so it is suitable for making soup, which is also the premise that lotus root pork rib soup is delicious and soft and glutinous.

After the lotus root is selected, do not stew directly in the pot, you need to do one more step, marinate with salt, it only takes 10 minutes, and the lotus root will be more flavorful and glutinous after pickling.

Ingredients Required:

lotus root (v. 1); pork ribs (500g); shallots (2 pieces); Ginger (1 piece)

Directions:

1. Rinse the lotus root, you need to pay attention to see if there is sediment in the hole of the lotus root, and be sure to rinse it clean, otherwise it will seriously affect the taste of the soup. Peel the lotus root and cut it into irregular hob pieces, add 1 tablespoon of salt and marinate for 10 minutes, then rinse the lotus root with salt and drain it and put it in a bowl for later use.

2. Put the pork ribs into the pot with cold water, tie the shallots into green onion knots and put them in the pot, cut the ginger into slices and put half of them into the pot, add cooking wine to blanch the water for 2 minutes after the water boils, and cook out the blood foam of the ribs.

3. Remove the blanched pork ribs, rinse the blood foam on the surface with warm water again, and put them in a bowl for later use.

4. Pour the marinated lotus root and blanched pork ribs into the pot, add ginger slices, simmer in a pressure cooker for 30 minutes or simmer in a casserole for 90 minutes, and turn off the heat when the pork ribs are soft and rotten lotus root flour.

5. After turning off the heat, add an appropriate amount of salt and pepper to enhance the taste.

6. Sprinkle with a little chopped green onion and serve.

Tips:

1. Wash the lotus root, pay attention not to cut it directly into neat pieces with a knife, but cut it into pieces by chopping, insert the tip of the knife close to the knife handle into the lotus root, and then cut the lotus root into irregular hob blocks in turn, which can make the lotus root more flavorful.

2. Lotus root and pork ribs themselves are an excellent match, whether it is in terms of nutrition, taste and taste, it is a good match, if you want to eat the original lotus root pork ribs soup, just pay attention to the pork ribs to remove the smell and stew out of the lotus root's powdery and glutinous taste. Therefore, you must not put star anise, cinnamon and other seasonings with strong flavor and heavy color, otherwise the soup will not only affect the color, but also the magical fragrance produced by the combination of lotus root and pork ribs will also be masked.