Stewed lotus root and bone soup

Stewed lotus root and bone soup

Introduction:

"It's very dry in autumn and winter, so it's not greasy and nutritious to choose the bone in the tube. In addition, the old lotus root stew in the current season is the best tonic."

Production steps:

Step 1: Boil the bone in cold water, remove the blood and froth, rinse with clean water, drain and set aside

Step 2: prepare onion, ginger and a little wolfberry, wash lotus root and set aside

Step 3: in addition to lotus root, the rest of the material into the casserole, add water over the bones, start to heat the fire, after the soup boiling into a small fire slowly boil

Step 4: simmer for about 1 hour, cut the lotus root into large pieces, stew together for 1 hour, add salt, then out of the pot

Materials required:

Tongzi bone: one

Lotus root: 800g

Medlar: 7-8

Shallot: 4-5

Ginger slices: 4

Cooking wine: a spoonful

Salt: right amount

Note: 1, the best choice for stewed lotus root is older lotus root, which will taste sweet and pink, and the soup will be more refreshing. 2. The best choice for this soup is casserole. The quality of the soup will be better. 3. Cheese bone is not very fat, suitable for soup, rich in nutrition.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light