Stick bone lotus root soup

Overview

The simmered lotus root soup tastes fragrant and sweet, the soup is thick and milky white, the meat is crispy but not rotten, the lotus root cubes are glutinous but crispy, fresh but not greasy. The soup has the fragrance of lotus root, and the lotus root has the taste of meat. It's so delicious. After a long period of cooking, the collagen and minerals in the bones can be integrated into the soup, making it easier for the body to absorb these nutrients and supplement calcium. Take a sip, the soup tastes mellow and fragrant, with the taste of mother and hometown. Have you drank it this winter?

Tags

• soups
• home cooking
• soup
• big stick bone
• lotus root
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Soak the big stick bones in cold water, changing the water twice;

   

3. 3 Cut the lotus root into hob pieces, add a little salt, mix well and marinate;

   

4. 4 Put the stick bones into the electric pressure cooker and add an appropriate amount of cold water;

   

5. 5 Bring to a boil over high heat and skim off the foam;

   

6. 6 Add ginger slices;

   

7. 7 Then pour in the lotus root;

   

8. 8 Press the soup-making function button on the electric pressure cooker and simmer on low heat for 45 minutes;

   

9. 9 After the soup is cooked, season with appropriate amounts of salt and pepper and serve in a bowl. Sprinkle chopped green onions on the surface.

   

10. 10 It's served.