Lotus root stick bone soup

Lotus root stick bone soup

Introduction:

"Hot summer is the best time to eat lotus root. It can nourish yin and clear away heat, moisten dryness and quench thirst, clear heart and calm mind. Drinking soup is not only beneficial to health, but also to supplement these nutrients, and it is easy to be absorbed by the body. Meat and bone soup, the least loss of nutrients, when the pot does not cease fire, do not add water, so that the bones of protein, fat, glia and other soluble organic matter slowly seep out, until the soup is thick and the bones are soft, this is a kind of family's cheapest nutritional supplement, it can promote the development of children, has the role of promoting lactation for pregnant women, and has anti-aging effect for the elderly

Production steps:

Step 1: peel the fresh lotus root and soak it in water for a while

Step 2: put the bone stick into the boiling water, boil it for two minutes to force the bleeding water (remove the blood stains in the bone)

Step 3: peel the lotus root and cut it into small pieces

Step 4: slice ginger and set aside

Step 5: put the boiled bone into the pressure cooker

Step 6: add 10 pieces of ginger and pepper, one star anise

Step 7: pour in the cut lotus root, add the clear water covered with lotus root, drop in 2 drops of white vinegar, cover and adjust until the bean tendon key is in the pot for about 35 minutes

Step 8: add salt and garnish with scallions

Materials required:

Proper amount: fresh lotus root

Banggu: moderate amount

Ginger: right amount

Star anise: right amount

Salt: right amount

Dried prickly ash: appropriate amount

Note: small experience: 1, add a little vinegar is to let the calcium in the bone fully decomposed. 2, Zanthoxylum bungeanum is to reduce the fishy taste of the soup, also can not add. 3, the longer the pot, the more nutritious the soup. 4, the side dishes can be changed as you like

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light