Lotus root bone soup
Overview
Hot summer is the best time to eat lotus root, which can nourish yin and clear away heat, moisten dryness and quench thirst, clear the heart and calm the mind. Drinking soup is not only good for health, but also helps to supplement these nutrients and is easily absorbed by the body. When meat bones are cooked in soup, the loss of nutrients is minimal. During the cooking, the fire is not stopped and water is not added, so that the protein, fat, colloid and other soluble organic matter in the bones slowly seep out until the soup is thick and the bones are soft. This is the cheapest nutritional supplement for the family. It can promote the development of children, promote lactation for pregnant women, and has anti-aging effects for middle-aged and elderly people.
Tags
Ingredients
Steps
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Peel the fresh lotus root and soak it in water for a while
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Put the stick bones into boiling water and boil them for two minutes to draw out the blood (to remove the blood in the bones)
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Peel the lotus root and cut into small pieces
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Cut ginger into thin slices and set aside
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Put the blanched stick bones into the pressure cooker
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Add 10 ginger slices, Sichuan peppercorns, and one star anise
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Pour in the chopped lotus roots, add water to cover the lotus roots, drop in 2 drops of white vinegar, cover and cook until the bean paste is cooked for about 35 minutes
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Finally add salt and garnish with chopped green onions
