What should be paid attention to in the process of making lotus root ribs soup?

In summer, I bought a bowl of lotus root sparerib soup with red dates and medlar, which can be said to be a bowl of delicious soup that can clear away heat and relieve boredom, and also let me enjoy the meat fragrance. So what should I pay attention to when making this soup? How should I put the ingredients? What can I do to make this soup base delicious and crispy? Let's explain it in detail.

The choice of ribs is well known. The most important thing in this soup is the choice of ribs. When choosing ribs, you must choose small waist ribs. Don't have too much fat, don't shave too clean, and be sure to choose the middle part of the waist tag. Don't rush to cook ribs after you buy them. Instead, wash the ribs with clear water, then soak them in cold water for 2~3 hours, so that the blood in the ribs is completely soaked out, so that the ribs are boiled in cold water.

After blanching, wash the ribs in cold water. At this time, it is best to wash the ribs with long running water to wash off the blood foam on the surface of the ribs. If possible, you can stew a pot of chicken soup, stew it with the chicken legs, and then take out the chicken legs and stew them slowly in the ribs, so that this soup not only has the sweet and rich meat-like chicken soup flavor of the ribs.

Everyone should be familiar with the treatment of lotus root, but there are secrets and tricks to choose what kind of lotus root. If you want to use lotus root to stew soup, you'd better choose lotus root in the north. Lotus root in the north has the characteristics of crisp and refreshing taste, and the production process is quite simple.

We carefully washed the lotus roots we bought several times and then cut them into thick slices. Remember that the cut lotus root must not be too thin. Thin lotus root slices will soften after a long cooking process, so cutting into thick slices is not only easy to absorb the taste of bone soup, but also not easy to soften, and the taste is still very crisp. First, soak the sliced lotus root in cold water for half an hour, and then put it in the pot. When rabbit meat is put into bone soup, the broth must be boiled, and the ribs must be cooked before stewing for no more than 10 minute.

Jujube, medlar, onion, ginger, none of them can be less. When stewing this soup, there must be no shortage of ingredients. Jujube and medlar should not be less than onion and ginger. If possible, adding two or three slices of dried hawthorn will make the ribs cook faster. Don't put red dates and wolfberry for too long. Stew for two or three minutes, or the color of this soup will become cloudy. In the process of making, it must be remembered that the fire is boiled and the fire is simmered slowly, so that the original taste of the soup can be enjoyed.