The home cooked method of stick bone lotus root soup, the correct way to make big bone lotus root so

1.Ask the store to chop the bones into large pieces. Rinse well.

2.Boil water in a pot, put the stick bones in, boil again, and continue to blanch the stick bones for three minutes to remove blood stains.

3.Take out the stick bones, clean them, and discard the water from the pot. Wash and slice the ginger and set aside.

4.Put the stick bones, ginger and plenty of water into a saucepan, pour a tablespoon of cooking wine, and simmer over high heat.

5.When the stick bones are stewed for about 2 hours, remove the knots at both ends of the lotus root, peel it, wash it, cut it into hob pieces, pour it into a saucepan and continue to simmer for about an hour, until the raw materials are crispy, and add salt to taste according to taste.

6.Out of the pot can be sprinkled with green onions, if not, you can also do it, the taste is already very good.

Cooking skills. 1. It is best to ask the store to chop the good stick bones into pieces, otherwise it will be more difficult to chop them yourself when you go home, and it will hurt the knife.

2. There will be a small amount of foam when the stick bones are stewed, which can be skimmed off with a spoon, so that the soup is clear and not turbid.

Health tips.

In autumn, the weather is dry and dry, so we should pay attention to eating more foods that nourish yin and dryness, nourish qi and nourish blood, and replenish more water, so it is also suitable for making some soup and water to nourish the body.

Home cooking. Lotus root stick bone soup Lotus root pork rib soup.

Lotus root stick bone soup Lotus root pork rib soup.

The lotus root in winter stores a lot of energy, and the stewed soup is the sweetest. Stewed stick bones, pork ribs, and cavity bones are all available.

Ingredients: 1 pork stick bone.

Lotus root 1 section. Ginger 1 piece.

1 tablespoon vinegar.

3 chives.

Ground white pepper to taste.

Salt to taste. Lotus Root Stick Bone Broth The preparation of lotus root pork rib soup.

Put the stick bones in the pot, add cold water to the boil, boil over high heat, wait for the blood foam to float out, remove the stick bones and wash them with warm water.

Peel the lotus root and cut it into cubes, peel the ginger and slice it.

Put the stick bones in a pressure cooker and add the ginger slices.

Put in the lotus root cubes. Add water to cover the ingredients completely and add a tablespoon of vinegar. Close the lid.

Turn on the high heat, after steaming, continue to simmer for 20 minutes, open the lid.

Add an appropriate amount of salt and simmer over low heat for 3-5 minutes.

Finely chop the chives, place in a soup bowl and add an appropriate amount of white peppercorns.

Scoop the hot soup and pour it over chopped green onions and white pepper to stimulate the aroma again.

Scoop in the stick bones and lotus roots.

Fresh lotus root is eaten in autumn.

Stewed soup with lotus root, pork ribs or stick bones, the soup is delicious and nutritious.

The lotus root soup with stick bones is simmered in a casserole over low heat, and it takes three or two hours to do anything.

With an ordinary pressure cooker, it takes more than half an hour after steaming for the meat to be deboned;

With this Korean imported Fengnian stainless steel (pressure cooker, after the valve is steamed, turn to the minimum heat, I only used 12 minutes. Turn off the heat and let it sit for 15 minutes**.

The stewed soup is sweet and delicious, the lotus root is glutinous, and the meat and bones can be easily separated.

Kuaishou soup for office workers--- stick bone lotus root soup.

Ingredients: pork bones, lotus root.

Preparation of lotus root soup with stick bones.

1. Please chop the fresh pork stick bones into small pieces, soak them in water to remove the blood, and change the water twice in the middle;

2. After peeling the lotus root, pat it first and then break it, process it into small pieces, sprinkle some salt and stir, and marinate for half an hour;

3. Put the pressure cooker on the heat directly, put less oil, and stir the ginger;

4. Remove the soaked stick bones, wipe off the water on the surface, put them in the bottom of the pot, and fry them over high heat;

5. Cook in cooking wine, add salt and a little sugar;

6. Add hot water and bring to a boil over high heat;

7. Continue to boil, carefully skimming off the surface foam with a spoon;

8. After rinsing the pickled lotus root, drain the water and put it in the pot;

9. After the fire boils, continue to skim off the foam with a spoon;

10. After the noodle soup is clean, cover it, burn it on high heat until the gas valve is steamed, turn it to low heat, and continue to cook for 10 minutes;

11. Turn off the heat, let stand for 15 minutes to open the lid, adjust the saltiness of the soup according to your own taste, sprinkle chopped green onions when eating, and dip the sauce in the stick bones to eat.

The efficacy and function of lotus root.

Lotus root contains mucus protein and dietary fiber, which can bind to bile salt, cholesterol and triacylglycerol in the human body to excrete them from the feces, thereby reducing the absorption of lipids. Lotus root exudes a unique fragrance, and also contains tannins, which has a certain spleen and antidiarrheal effect, can increase appetite, promote digestion, appetize and healthy, and is beneficial to the recovery of health of people with poor stomach and lack of appetite. more].

Tips. Can eel and lotus root be eaten together: Lotus root contains a lot of dietary fiber, which is an alkaline food, while eel is an acidic food, and the two are eaten together, which helps to maintain the body's acid-base balance, and is a good dietary remedy for strengthening the kidneys and strengthening yang.

Can octopus and lotus root be eaten together: Octopus is paired with lotus root and red dates, which is tonic but not dry, moist but not greasy, fragrant and delicious, and has the effect of nourishing and nourishing qi, nourishing blood and bones, and moisturizing the skin.

The preparation of the lotus root soup with bone bones.

1.Clean the divided bones, add water to the cold pot to soak the water, remove the floating objects, remove the blood, and add some ginger slices to it.

2.Remove the residue and clean it up again, drain and set aside.

4.Turn off the heat Prepare the peeled and diced powdered lotus root, put it in the pressure cooker, then pour the whole tube bone into the pressure cooker, add the peanuts, and add water to cover Continue to add a little Add some salt.

5.Press for 30-40 minutes, adjust the heat appropriately, take part of the semi-finished product and put it in the pot, add thirteen spices, add chicken essence, and add salt to taste.

6.Serve the soup in the evening Add the chopped green onions.

7.It's time for soup.

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Ingredients: several knots of lotus root, 1 pork bone, appropriate amount of salt, appropriate amount of ginger, appropriate amount of cooking wine, 1 shallot.

Steps: First, wash the bones, add them to the soup pot, add half a pot of water, add green onion and ginger cooking wine, bring to a boil over high heat, and skim off the foam! Second, add lotus root slices, simmer for 1 and a half hours on low heat, add salt to taste!

Precautions: 1. The water should be added at one time, and the water should not be refilled halfway, otherwise the soup will be fishy.

2. Smell the bones when you buy them, they are easy to deteriorate in summer, so be careful when you buy them.

3. When buying bones, ask the boss to help you chop the bones.

4. To eat lotus root, choose one with yellow-brown skin and thick and white flesh. If it is black and has an odor, it should not be eaten.

5. Do not use iron tools when boiling lotus root, so as not to straighten the food and turn black.

Expansion: Eating tube bones often can replenish calcium, and the bone marrow in the middle contains a lot of bone glutin, which can not only make the skin tone better, but also promote wound healing and enhance physical fitness. Lotus root, traditional Chinese medicine believes that it can nourish yin and clear heat, moisten dryness and quench thirst, clear the heart and peace of mind, often eat can also nourish the lungs and nourish the blood, the combination of the two, nutritious and delicious!

When choosing a barrel bone, it is best to choose a thick and long one in the middle, so that there will be more bone marrow inside, so that the master who sells meat will slaughter the two ends and cut them into small pieces, and the part with bone marrow in the middle will be set aside.

Preparation of corn lotus root bone broth:

Spare ingredients: half a catty of large bones, 1 corn, 1 lotus root, a little salt, 6 codonopsis;

Production process: The first step, an appropriate amount of large bones, soak them in water for half an hour in advance, and then soak the blood water in them, and rinse them with water;

The second step is to put the processed bones into the pot, add an appropriate amount of water, put in a few slices of ginger at the same time, blanch the water, and after the pot is boiled, remove it and rinse it with warm water;

The third step, 1 corn root, peeled, cut into pieces, lotus root peeled and washed, cut into pieces, codonopsis prepared an appropriate amount, cleaned, soaked in water;

The fourth step is to put the large bones that have been blanched in advance into the pot, and at the same time put the corn nuggets and codonopsis into the pot, add enough water at one time, and simmer slowly over low heat for about 50 minutes;

The fifth step is to put the lotus root in the pot and continue to simmer until the lotus root is ripe, add a little salt to taste according to personal taste, then turn off the heat and get out of the pot.

Cooking Tips:

1. Stew bone broth, it is wrong to stew directly in the pot, the restaurant chef shared a trick, which is to put the bones into the water in advance to soak, about 30 minutes, to force out the blood in it, so that the bone broth is more fragrant and white, and will not make people feel greasy;

2. Remember to rinse the bones with warm water after blanching, and don't add salt to the stewed bone broth too early, otherwise the protein in it will coagulate, such bones are not only not easy to be stewed, but also the nutrients are not easy to be released, so add salt after the soup is stewed;

3. The stewed soup takes a long time, so it is recommended to add enough water at one time, and stew slowly over low heat throughout the whole process, so that the taste and value of the soup will be higher, and the lotus root is better cooked, so don't go to the pot too early, otherwise it will be stewed, and the overall taste will be affected.

Ingredient list Add to the purchase list.

a pound of lotus root, an appropriate amount of large bones, a green onion, a small piece of ginger, an appropriate amount of salt, and coriander.

Cooking steps: Step 1 3

1.Boil the large bones in cold water to remove the blood and wash them with water. 2.Remove the lotus root from the belt and cut the hob block. 3.Cut the green onion into sections, slice the ginger, wash and chop the coriander.

Step 2 Put the 3 large bones into a pot (preferably a casserole), add an appropriate amount of water, and add the green onion and ginger. Bring to a boil on high heat and cook for 20 minutes, then turn to low heat and simmer for 2 hours.

One last step. After cooking, you can add coriander, salt, and a little vinegar according to personal taste.

Tip: Salt can be added during the simmering process, and a little vinegar can be added to the soup to help absorb calcium. The lotus root must be stewed until it turns red.

Ingredient list Add to the purchase list.

More than 1 hour |Scoop (Advanced).

stick bones, green onions, a little cooking wine, star anise, ginger slices, salt.

Cooking steps: Step 1 2

After buying the stick bones, soak them in water first, and it is best to soak them for half a day, and constantly change the water in the middle, so that the impurities in the bones can be soaked relatively clean. Then put in a pot under warm water, add ginger slices, an appropriate amount of cooking wine (to remove the smell of blood), boil, and skim off the foam. Then add the green onions, pour in a small amount of vinegar (can make the calcium in the bones fully simmer), cover and simmer for 2 hours.

One last step. After 2 hours, put in the lotus root lid and simmer for 30 minutes, then add an appropriate amount of salt, simmer for 30 minutes, then turn off the heat and simmer for 5 minutes before serving.

Tips: Lotus root and stick bone soup is the best match for both beauty and health, often eating lotus root is very good for female friends, stick bone supplements calcium. If you want to eat stick bones that can be beautiful without worrying about gaining weight, it is important to choose. Be sure to choose the white bone with less flesh above, and the white one is collagen.

Collagen looks as white as fat, but it actually tastes very tasty, chewy, and not greasy at all.

The preparation of the bone lotus root soup is as follows:

Preparation: 300 grams of pork bones, 1 section of lotus root, 100 grams of chestnuts, 1 piece of ginger, a little oil, etc.

1. Peel the lotus root, crush it with a knife, and then soak it in salted water, the soaked lotus root is easy to cook powder, and the lotus root that is crushed with a knife is also more flavorful, which is different from that cut with a knife.

2. Lotus root, chestnut and ginger are thrown into the casserole together, boiled with an appropriate amount of hot water, and then boiled over low heat for an hour.

3. Cook the pork bones in a pot under cold water, take them out when there is no blood and water, put a little oil in the pot and heat them, throw the pork bones into it and stir-fry for two minutes, then put them in a casserole and cook them together.

4. After adding the pork bones, continue to cook slowly over low heat for 40 minutes, the lotus root powder is glutinous, and the soup is sweet and rich, which is a good soup.

5. Add a little salt to taste the cooked soup before serving, and the soup tastes sweet, not salty.

Ingredients: 200g of mushrooms. 1000g of bobbin bones. Lotus root 750g

Excipients: appropriate amount of salt, appropriate amount of ginger slices, appropriate amount of water, appropriate amount of shallots.

Steps:1Wash the ginger and cut into slices.

2.Wash the bones of the tube and set aside.

3.Wash the mushrooms and set aside.

4.Set up the pot first, boil water in the pot, put the bones in the pot and blanch it for a while to skim off the blanched blood foam.

5.Put the pressure cooker in and put the bones and ginger slices in.

6.Add cold water to cover the bones, then close the pressure cooker and press. After the pressure cooker is inflated, press for 20 minutes to release the gas and turn it on.

7.Take advantage of this to soak the mushrooms in water.

8.Cut into small pieces and set aside.

9.The lotus root is cut into large pieces, because the red root is relatively easy to crush, so it does not need to be pressed with the bones.

10.Wait for the bones to be pressed and used, then add the lotus root, and add water until the lotus root is submerged.

11.For such a small spoonful, I added two and a half spoonfuls of salt.

12.Put the mushrooms and lotus root together in the pot and press them. Wait until you breathe in this way, and then press for another 20 minutes. The aroma of lotus root and flower root will be integrated into the soup. Very fragrant.

13.Finally, when the soup is served, add chopped chopped green onions to the bowl to enhance the flavor and color.

Note: 1. The lotus root must be made of red lotus root, which is particularly delicious when stewed.

2. Because this soup is required to be plain, only some salt is added. You can put the salt at the end, for fear that it will not absorb the taste, so you can put it in the middle step.

3. After serving, you can add some pepper and chicken essence to the bottom of the bowl, pour the soup and stir well to eat.