Homemade Lotus Root Corn Rib Soup Recipe

Have a bowl of nourishing and lung-moistening soup.

　　Ingredients Main ingredients:Ribs 320g,Lotus Root 1 piece, fresh Corn 1 stalk, fresh Radish 1 piece, 2 pieces, ginger 1 piece,Kaffir lime seeds 5 grains, a piece of bay leaf, 2 tablespoons of white cooking wine, white vinegar 2 tablespoons,White pepper powder 1 gram,Steps 1. Rinse the ribs.

2. Cut the corn into segments, wash and peel the lotus root and cut it into dice.

3. Smash the scallions and ginger, add 5 grains of Szechuan pepper seeds and a piece of bay leaf.

4. Add cold water to a pot, put in the ribs and add 1 tablespoon of high-proof cooking wine, bring to a boil (the purpose is to remove the initial fishy smell), simultaneously bring water to a boil in a soup pot, remove after boiling and drain.

5. Put the ribs that have been blanched into the soup pot.

6. Bring to a boil again and remove the foam.7. Add 5 grains of Szechuan pepper seeds, a piece of bay leaf, scallion pieces, ginger block. 8. Add 1 gram of white

pepper powder

and 2 tablespoons of white vinegar.

and 1 small spoon of cooking wine and simmer for 10 minutes over high heat.

9. Add the lotus root and corn.10. Remove the foam after boiling, cover with a lid and simmer on medium-low heat.

11.Carrot Peel and wash, cut into dice.

12. When the ribs are 8-9 percent cooked, add the carrot, season to taste with salt, continue cooking until the ribs are tender, which took me about 1 hour and 10 minutes in this pot.

13.

According to your preference, you can prepare some chopped scallions, vinegar, light soy sauce, and sesame oil as a dipping sauce.

Since the soup is not too salty, you can dip the cooked ribs with the sauce.(This step can be omitted) 16. Have a bowl

Tips

1: The fire control during cooking determines the color of the broth; for a white and rich broth, keep the soup boiling and use medium heat.For a clear broth, use low heat. 2: It's best to add enough water once when making broth, adding water in the middle will dilute the flavor; if you must add water, it should be hot water, not cold water.3: Use aclay pot

for cooking as it maintains heat well and distributes heat evenly, resulting in a more flavorful soup.

4: Remove all the foam to prevent the broth from tasting fishy.

The fire for making soup determines the depth of its color; to have a white and rich broth, keep it boiling on medium heat. Conversely, to make clear broth, use low heat.

Add water all at once when starting; adding water later will dilute the flavor; if you must add water, use hot water only, not cold water.

Use a clay pot for the best results,as it maintains heat well and distributes heat evenly, resulting in a more flavorful broth. Because the clay pot has good insulation and even heat distribution, it produces a more flavorful soup.

Remove any foam that rises to the surface; this ensures the soup will not have a fishy taste.