How to stew pork ribs with lotus root is both nutritious and delicious

Ingredients: 500 grams of pork ribs (small chops are preferred), 2-3 sections of long lotus root, 3-5 sections of green onions, a few ginger slices, 2 small peppers, salt, monosodium glutamate, chicken essence, fennel, peppercorns.

Procedure: Cut the lotus root into wedge-shaped pieces, boil a pot of boiling water, and pour half of it into another pot. Put the lotus root cubes in one of the pots and cook over medium heat.

Put fresh pork ribs in another pot, simmer on high heat for 3 minutes, pour out the oil and water, then put the white pork ribs into the pot with lotus root, add ginger slices and green onion at the same time, cover and cook over high heat.

After about 10 minutes, when the lid of the pot is opened again, there is already a fragrance coming to the face, stir slightly with a spoon, cut the small pepper into two sections, Sichuan pepper, fennel into the pot, and put a small amount of salt, and then cover and simmer over medium heat.

After 20 minutes, the kitchen was already filled with the smell of pork ribs, and one couldn't help but want to taste the saltiness of the soup :). At this time, add an appropriate amount of chicken essence and salt to the tumbling soup, mix it slightly, then cover and simmer for 10 minutes, then sprinkle a little MSG, open the lid and simmer over low heat for about 2 minutes.

Material. 500 grams of pork ribs, 750 grams of lotus root, 10 grams of refined salt, 3 grams of pepper, 10 grams of green onions, 7 grams of ginger.

Method. 1. Wash the pork ribs and chop them into 4 cm pieces.

2. Wash the lotus root, scrape off the skin, put it on the board, break it vigorously, and cut it into pieces of the same size as the ribs.

3. Pour an appropriate amount of boiling water into the pressure cooker, add pork ribs, lotus root, green onions, ginger slices, refined salt, pepper, cover the pot, put it on a hot fire and boil, then simmer for 20 minutes before serving.

The practice of stewed pork ribs with lotus root is nutritious and delicious! Isn't it very appetizing?

It is better to have less seasoning in the stew, so that the original flavor of the soup can be reflected, and the detailed taste is added according to personal taste. It is better to use meat steak for stewed pork ribs, and choose the kind of lotus root that is thick and can be stewed (my personal experience is that the surface of the lotus root is yellow-brown, the hole inside the lotus root is clean, and the lotus root stick has a heavy feeling).

Wash the ribs first, then blanch them with hot water and remove them (remove the fishy smell and blood of the ribs), then add water to the purple casserole (it is better to have broth), put in ginger slices (you can add a small amount of pepper and wolfberry, if you don't like it), ** boil water, after the water boils, pour the blanched pork ribs into the pot, and after the water boils again, change to medium heat and simmer. Peel and wash the lotus root, then use the back of the knife or the surface (if the strength is good enough, it is better to use your hands) to pat the lotus root, after the pat is broken, gently break it into the size you need with your hands (the lotus root is washed and edible, and has a good medicinal effect) Put it in a basin and gently rinse it with water for later use. When the pork ribs in the pot are simmered until 5 minutes cooked, add the lotus root, and when the water is boiled again, gently stir the food in the pot with a spoon, then cover the lid and simmer over low heat until the lotus root is cooked through.

The salt is added 10 to 20 minutes before cooking, and then cooked for a while to absorb the flavor, according to personal taste.

The time of stewing should not be too short, and the soup simmered over low heat is fragrant and pleasant, and the taste is smooth. The lotus root can be cut with a knife, but the taste will be mixed with a slight taste of the blade, and the taste is not as good as that of the hand-broken. When stewing soup, if you are worried that the fishy smell can not be removed, you can add a few green onion rods to the soup, each 2 inches long, 4-6 can be, more will change the taste, you can take out before the pot (some people will also eat it, it tastes good, I have eaten).

If you like, sprinkle a small amount of chopped green onions (it must be shallots or chives) on the soup noodles in your own bowl.

2. Put 400 grams of pork ribs, a shallot, ginger slices, 3 red dates, 2 grams of wolfberries and 500ml of water into a pot, boil over high heat, skim off the foam, and then simmer for half an hour.

3. Pour in the lotus root and simmer over low heat for half an hour.

4. Add 2 grams of salt and then remove from the pot.

Lotus root soup with pork ribs.

Ingredients: Pork ribs 500g

Lotus root 500g

Green onion 4 sections.

Sliced ginger 4 large slices.

2 teaspoons (10ml) of cooking wine

2 tsp (10g) of salt

2 tsp (10g) of ground pepper

Fresh coriander: Appropriate amount.

Method Clean the pork ribs with running water, remove excess oil and blood clots, and chop them into small pieces of about 6cm with a thick-backed kitchen knife.

Cut off the pedicles at both ends of the lotus root, cut it in half longitudinally, clean it, check whether there is any residual sediment in the lotus root eye, and then cut it into a hob block with a long edge of about 6cm.

Boil a pot of water, put the pork ribs into the boiling water and blanch, after the water boils again, skim off the blood foam, and repeatedly skim several times until no blood foam comes out, remove the ribs and drain.

Put the pork ribs into the soup pot, add the green onions, ginger slices and cooking wine, pour in 3 4 pots of warm water, cover the pot, bring to a boil over high heat, and cook for 15 minutes.

Open the lid of the pot, put in the lotus root pieces, cover the pot tightly, bring to a boil over high heat, turn to low heat, keep a slight boiling state and simmer, simmer for 1 hour.

After turning off the heat, remove the green onion and ginger slices.

Add salt and pepper to the stewed lotus root pork rib soup. Add fresh coriander to taste before ready to serve.

If there is too much sediment in the lotus root's eyes, it is difficult to clean, and it is sad to stew it into the soup. Therefore, when buying lotus roots, it is necessary to choose the lotus root joints at both ends to be complete, so that there will be no sediment in the lotus roots.

Buying fresh pork backbone (cavity bone) and stewed lotus root is also a good soup.

Note that the salt should be put last, and it should be seasoned according to the taste, and it is recommended to be light and not too salty.

It is a wise choice to use a soup pot coated with Teflon's non-stick coating to cook pork ribs and lotus root soup. Cooking soup in a non-stick pan tastes original, uses less oil, the soup is not greasy, nutrients will not be lost, and the food will not burn and stick to the bottom. Let you make a delicious dish with color, aroma, taste and shape.

Remember that the lotus root must be peeled, otherwise the soup will be black!

Stir-fry the pork ribs and lotus root slightly, which will be more nutritious, and the stew will not be so good.

1. Blood and calcium: pork ribs stewed lotus root is rich in iron and calcium, iron can promote the production of hemoglobin, has the effect of blood supplementation, and calcium can help bone growth and development, for people who are deficient in daily calcium or are in the stage of growth and development, eating pork ribs stewed lotus root is a very good calcium supplement food therapy.

2. Beauty and beauty: In addition to being rich in calcium and iron, pork ribs stewed lotus root also contains a large amount of vitamin C, vitamin B and dietary fiber, which can help the body defecate and detoxify on the one hand, and on the other hand, it can also help skin cells to produce and delay its aging.

3. Strengthen the spleen and stomach: lotus root is cold, sweet, enters the heart, spleen and stomach meridians, and can nourish the spleen and stomach when eaten; The pork ribs are flat, sweet and salty, enter the spleen, stomach, and kidney meridians, and eat the same effect of strengthening the spleen and stomach, so the two foods are stewed and eaten, which has a good health care effect on nourishing the spleen and stomach.

1. Lotus root soup with pork ribs can clear away heat and phlegm, nourish blood and nourish the skin, and can be eaten by people with anemia, panic and insomnia. In addition, it also has the effects of nourishing the kidney and nourishing blood, nourishing yin and moisturizing dryness, strengthening the gastric mucosa, preventing anemia, improving the stomach and intestines, and stopping bleeding.

2. Ingredients: 200 grams of lotus root, 500 grams of pork ribs, 5 grams of salt, 10 grams of ginger, 5 grams of garlic, 10 grams of coriander, 3 grams of monosodium glutamate, 3 grams of pepper noodles.

3. Method: Cut fresh pork ribs into 3 cm knots; Wash the lotus root and crush it into natural pieces with the back of a knife; Crush the ginger and garlic; Wash the parsley and cut it in half and set aside. Copy the pork ribs in the boiling water to stop bleeding, remove and crush the ginger into the casserole, boil over low heat and put the lotus root into the pot.

Change to medium heat and boil for 30 minutes, remove the floating end and then change to low heat and boil for 30 minutes, and then add salt and pepper to taste; Serve with a sprinkle of coriander.

Lotus root pork rib soup ingredients: 1. One and a half pounds of pork ribs, cut into sections and blanch them in boiling water and pick them up. 2. Two catties of lotus root, cut into small pieces or cut into sections, and then break it with a knife.

3. A piece of old ginger should be broken with a knife. 4. About 20 peppercorns. 5. 2 tablespoons of rice wine.

6. Salt to taste.

Production: 1Preferably a safflower lotus root with nine holes on the edges, right? This kind of lotus root is stewed and soft to eat.

2.Simmer in a saucepan over low heat for 40 minutes, or press in a pressure cooker for 20 minutes, then add the pork ribs, boil to remove the foam, and then add cooking wine, Sichuan peppercorns, and ginger. 3.

After boiling, change to low heat and simmer for one hour, add salt and continue to simmer for another hour.

Lotus root(Latin scientific name: nelumbo nucifera gaertn), a plant of the family Nymphaeaceae. It is native to India and later introduced to China, where it is cultivated in Shandong, Henan, Hebei and other places in China.

The underground stem of the lotus is called lotus root, an aquatic vegetable, the shape is fat and knotted, and there are tubular holes inside; It is divided into safflower root, white flower root, and twist root; The safflower root is slender and long, the skin is brownish-yellow, rough, with little moisture, and not brittle and tender.

The white flower lotus root is hypertrophied, the appearance is delicate and smooth, silvery-white, the flesh is crisp and juicy, and the sweetness is rich; The twist root is pink, rough in appearance, and contains a lot of starch.

Answer 1, 6 grams of ginger slices, 300 grams of lotus root slices 2, 400 grams of pork ribs, a shallot, ginger slices, 3 red dates, 2 grams of wolfberry, 500ml of water into the pot, boil over high heat, skim off the foam, and then simmer for half an hour on low heat 3, pour in the lotus root, simmer for half an hour 4, put in 2 grams of salt, and you can get out of the pot.