Do you want to put pepper in the lotus root pork rib soup when it is ready?

Lotus root pork rib soup.

When it's done, you don't need to put pepper.

Ingredients: 1000 grams of pork backbone, 1000 grams of lotus root.

Accessories: 3 slices of ham.

Seasoning: Appropriate amount of salt, 1 piece of ginger, 2 star anise, 3 tablespoons of rice wine, 2 chives.

Method:1Wash the cavity bones and blanch the blood foam in cold water.

2.Remove the blanched cavity bones and rinse off the surface blood foam with running hot water.

3.Put the cavity bones in a saucepan while hot, pour boiling water to 4 5 places in the pot, add ginger slices, star anise, cover and cook over high heat for 15-20 minutes.

4.Peel the lotus root and cut it into large pieces for later use.

5.Watch the soup turn milky white in the pot, add the ham slices, rice wine and chives.

6.Add the lid and simmer over low heat for about 1 hour, adding an appropriate amount of salt to taste <> when it comes out of the pot

But I personally think that the taste is not very compatible, lotus root pork rib soup with dates is the most flavorful, and there is really no need to put it in the other.

I don't need to put ginger slices, I think it's better to put pepper when cooking pork belly, and forget about lotus root pork rib soup.

It depends on everyone's taste, but I like to put some pepper on it. Fresh and fragrant, not fishy、、、 greasy

Nutritional analysis. Pepper tree.

The fruit contains piperine, piperyline, capsaicin and piperolienea, b, c. 1.The main ingredient of pepper is piperine, which also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, which can dispel fishiness, relieve oiliness and help digestion; 2.

The smell of pepper increases appetite; 3.Peppery warmth, stomach and abdominal cold pain, intestinal diarrhea caused by stomach cold has a good relieving effect, and ** wind chill cold; 4.Pepper has the effect of antiseptic and antibacterial, which can detoxify fish and shrimp botulinum; 5.

The spicy taste of black pepper is stronger than that of white pepper, and it is spicy in the fragrance, removing the smell and enhancing the taste, and is more used to cook offal and seafood dishes; 6.White pepper has great medicinal value, which can dissipate cold, strengthen the stomach, etc., increase appetite, help digestion, and promote sweating; It can also improve vaginal discharge and epilepsy in women.

Related Populations. The general population can eat with caution for patients with peptic ulcers, cough hemoptysis, hemorrhoids, throat inflammation, and eye diseases.

Production guidance. 1.Both black pepper and white pepper should not be fried at high temperature, and a little should be added when the dish or soup is about to come out of the pot and mixed evenly; 2.

Black pepper and meat should be boiled together for too long to avoid the aroma evaporating; 3.Fresh pepper can be refrigerated for short storage, powdered pepper should be in an airtight container, avoid moisture and light, and should not be stored for too long. Cooking Uses:

In the cooking diet, it is used to remove the smell and prepare the strong flavor of meat dishes. It has the effect of appetizing and increasing food, and can detoxify the poison of fish, crab, meat and other foods, so it is a commonly used seasoning in the kitchen.

Personally, I don't think I would add it if I made it, I like the glutinous flavor of the pork ribs and lotus root soup, so I won't add it so as not to spoil the feeling. As for whether to add or not, it depends on the landlord's preference (if you go fishy, it may be better to use ginger).

Lotus root pork ribs do not need Sichuan peppercorns, and the specific method is as follows:

Ingredients: Ingredients: Appropriate amount of pork bones, 1 lotus root.

Seasoning: a little salt, a little green onion, an appropriate amount of ginger, Huadiao wine.

To taste, pepper.

Crumb. Steps to stew lotus root with pork ribs:

1.When the oil in the pan is hot to 7, add the minced ginger and stir-fry until fragrant, then put in the pork ribs and stir-fry over high heat.

2.After the pork ribs are a little golden on the outside, spray in an appropriate amount of Huadiao, put in a few slices of ginger at the same time, and stir-fry a few times.

3.After simmering for 5 minutes, pour the boiling water into the pot, cover the ribs, cover the pot and bring it to a boil over high heat.

4.Once the heat is boiling, reduce the heat to low and simmer the pork ribs for about 45 minutes (do not boil halfway).

After a few minutes, you can see that the pork rib soup has become quite thick and milky white.

6.Put the sliced lotus root into the pork rib broth, which is almost stewed.

7.Reduce the heat to high, bring to a boil, then reduce the heat to a simmer and simmer slowly.

8.Steep for 30 minutes, then bring to a boil and add a pinch of salt to taste.

9.Continue to simmer for 5 minutes, then turn off the heat. There is a lot of soup and little soup, so you can adjust it according to your taste.

10.Finally, when serving the plate, you can sprinkle chives for garnish, or sprinkle with white pepper to improve the taste.

Pepper can be used to make soup with lotus root, because pepper has the effect of removing the smell and increasing the flavor and flavor, and if you cook the soup with the lotus root, it can improve the taste and texture of the soup, and it can also have the effect of warding off the cold.

Pepper is warm and spicy, containing nutrients such as volatile oil, piperine, crude fat, crude protein, starch, etc. It comes in black and white, and can be indigestion, enteritis, and bronchitis.

Colds and rheumatism.

Modern pharmacological studies have also found that the piperine, piperine, and volatile oil contained in pepper have the effects of dispelling wind and strengthening the stomach.

Precautions for consuming pepper.

1. People who are yin deficiency constitution themselves are better not to consume pepper.

Finish; 2. Suffering from peptic ulcer.

People who cough and cough with hemoptysis should not consume pepper;

3. Suffering from hemorrhoids.

People with throat inflammation and eye diseases should not consume pepper;

4. Don't eat too much pepper at one time, which will damage the lungs;

5. Eating too much pepper will easily cause people's emotional restlessness, and if it is eaten by a pregnant mother, it may easily cause abortion.

When stewing lotus root soup, it is best not to add pepper, because the flavor of pepper is too strong and will mask the fragrance of lotus root.

When we make lotus root pork rib soup, we must pay attention to the fact that there is no need to put too many seasonings, and it is best to use a ceramic container to cook, which can reduce oxidation and retain the best taste of food。In autumn and winter, drinking some pork ribs and lotus root soup can help us moisten our lungs and relieve cough, remove heat in the body, and also alleviate aging, especially women should drink more. The method of making lotus root pork rib soup is very simple, and basically novice beginners can easily make it.

We first put the ribs in a pot under cold water, boil them and remove the foam on them, and then remove the ribs and wash the foam on them, and set them aside for later use. Wash the lotus root, remove the outer skin, and cut it into large pieces. The selection of lotus roots is also particular, be sure to choose those lotus roots that look fuller, because such lotus roots are the freshest, the lotus root section is best not too long, and the holes of the lotus root should be larger, because such lotus roots taste the best, especially suitable for soup.

It is best to choose a casserole for cooking, if it is an iron pot or an aluminum pot, the lotus root will easily oxidize. Although it doesn't have much of an impact on food, it seems to have a loss of appetite. When stewing lotus root pork rib soup, you can also add some peanuts to it, so that it has a unique flavor.

Lotus root pork rib soup, divided into two steps of lotus root and pork ribs, you can put in the lotus root when the ribs are stewed almost, the lotus root is best cut into pieces, don't put the lotus root too early, and don't be too late, so wait for the ribs to be cooked for the first time and put in the lotus root, wait for it to boil again, turn to low heat and stew, so that the lotus root will be soft, sweet and delicious.

Chop the ribs, add cold water and simmer over high heat, beat off the foam, and turn to low heat. Simmer green onions, ginger slices, 3 drops of vinegar and 3 peppercorns for more than 3 hours. Add the chopped lotus root and simmer for about 1 hour, add salt and pepper to taste.

Note: During the stewing process, you should pay attention to the amount of water, it is best to put more water at the beginning, remember to change the low heat after boiling, and the salt must be put last, otherwise the soup will not be fresh.

It is best to choose the front row of ribs, the front row is tender and the bones are thick, the soup effect is good, and it is suitable for boiling soup. You don't need to add too much seasoning when simmering, just salt, sugar and pepper to taste.

Pepper can be used to make soup with lotus root, and pepper has the effect of removing the fishy flavor and enhancing the flavor, and if you cook the soup with the lotus root, it can improve the taste and texture of the soup, and you can make pepper pig's foot lotus root soup and so on.

Ingredients: Pig's trotters, a lotus root, dried peppercorns, ginger, salt, monosodium glutamate, chives, and the practice of stewed pig's trotters with lotus root Wash a pig's trotter and cut it open, then cut it into pieces, wash and scrape the skin of the lotus root, cut it and wash it again, put the lotus root and pig's trotters into the stewpot, add enough water, wash and pat the old slow cherry ginger, add an appropriate amount of dried pepper and salt, skim off the foam after boiling over high heat, turn to low heat and simmer for about two hours. After simmering, scoop into a soup bowl, add MSG and sprinkle chives. Because salt is added when stewing, you can eat it directly if you eat it lightly, or you can mix a bowl of dipping water and dip it to eat.

Preparation method of dipping water: minced millet spicy, minced garlic, chopped dried peppercorns, poured with hot oil, then added soy sauce, sesame oil, cooked oil chili, monosodium glutamate, coriander, chives.

It's best not to put it, the lotus root soup is not delicious when it tastes bad.

The first step is to clean the ribs, chop them into chunks, blanch them, and rinse them well. Then add an appropriate amount of water to the pot and add the blanched pork ribs. After that, Tsai Zhi added ginger slices, Shao Jian sent a small amount of cooking wine, carrots cut Qi He hob blades, and lotus root cut into large pieces.

Finally, bring to a boil on high heat, skim off the foam, turn to low heat and simmer, boil until the ribs are soft and rotten, add lotus root and carrot pieces, continue to boil for about an hour, and add an appropriate amount of salt.

Pork ribs stewed lotus root should be simmered for 15 minutes after the pork ribs have been simmered for 15 minutes.

Ingredients: 300 grams of pork ribs, 50 grams of corn, 100 grams of lotus root, appropriate amount of ginger Kaisan, appropriate amount of green onion, appropriate amount of garlic.

Seasoning: Salt to taste, cooking wine to taste.

Steps: 1. Pour ginger slices and cooking wine into the pot under cold water for pork ribs and blanch.

2. Pour pork ribs into the pot, add warm water, and pour in green onions, ginger and garlic.

3. Simmer over low heat for 15 minutes.

4. Pour in the lotus root.

5. Pour in the corn.

6. Simmer over low heat for 1 hour.

7. Add salt and remove from the pan.