2 lotus roots, 1 handful of mung beans, stew the most suitable soup for autumn, clear away heat, reduce fire, strengthen the spleen and replenish calcium, super delicious

Today stew a pot of lotus root pork bone soup, this soup is lazy soup, the method is simple and fast, there is soup and vegetables in a pot, nutritious and good, mung beans and lotus root may not be heard of by many friends, but this is really a very classic match;

The lotus root mung bean pork bone soup shared today is based on the very common lotus root pork bone soup, add some mung beans, put the 3 ingredients together and stew a pot, the bones in the bone broth can be selected according to their preferences, barrel bones, ribs, backbones, fan bones are all OK, autumn is the time to replenish autumn fat, bones are nutritious, containing a lot of protein, collagen and calcium phosphate, you can drink more bone broth in autumn;

The soup pays attention to the original taste, so don't add too much seasoning, a little salt to season is enough, so as to retain the original taste of the ingredients to the greatest extent, so that the soup tastes more fresh and sweet, when making soup, there is another point to pay attention to is that the lotus root should choose the old lotus, the taste is more glutinous, the tender lotus root is not suitable for making soup, the soup made with the old lotus root tastes better, and friends who like it can try it!

【Ingredients】2 knots of lotus root, 50g of mung beans, 500g of pork bones, ginger, salt, cooking wine;

【Preparation of lotus root mung bean pork bone soup】

1. Mung beans are a kind of ingredient that is more difficult to cook, it is recommended to soak them for a period of time before cooking, and soak the cleaned mung beans 2 hours in advance, and if you have time, you can soak them for about half a day;

2. The volume of soaked mung beans has become significantly larger, so that the soaked mung beans are easier to bloom when cooked, and the taste will be softer.

3. Clean the prepared pork bones, peel the lotus root, clean and cut into hob pieces for later use, and slice the ginger;

4. Pork bones in a pot under cold water, add a little cooking wine, ginger slices, blanch, blanching can better remove the fishy smell and blood water, skim off the foam after the water boils, cook for about 1 minute, take out the boiled bones and put them in warm water to clean, drain the water and set aside;

5. Prepare a casserole, you can also use an electric pressure cooker, which is simpler and more convenient, and you don't need to be watched, because these three ingredients are relatively difficult to cook, so you can put them in together, and add pork bones, mung beans and lotus root to the prepared electric pressure cooker, ginger slices and cooking wine to remove the fishy, the ginger slices here can not only remove the fishy, but also have an important role, the lotus root and mung bean beans are cold, in order to avoid the spleen and stomach being too cold, Add a little ginger slices to neutralize the most appropriate, and then add an appropriate amount of water, the amount of water should at least not exceed the ingredients, and those who like to drink soup can add more water;

6. Put the inner tank in the pot, cover the lid, choose high-pressure stew "calcium bone broth", and wait for it to cook.

7. After the pressure cooker is cooked, add a little salt to taste, stir well, let the salt melt, and it can be out of the pot;

8. The stewed bone broth is fragrant, the lotus root is soft and glutinous, the pork ribs are soft and rotten, the mung beans are soft, and the flavors of the three ingredients are blended together, allowing you to drink bowl after bowl;

Summary of the practice of lotus root mung bean pork bone soup:

1. Pork bones can also be replaced with duck meat, which is cool and can also nourish the stomach;

2. Finally, you can add some red dates and wolfberries to make it more nutritious;

3. Family members have different tastes, those who can eat jealousy can add a small spoon of vinegar when drinking soup, vinegar can better decompose the protein in the bones, and can also allow calcium to be better released and absorbed by the human body;