Lotus Root Soup
Lotus root soup is a soup delicacy made from lotus root and seasoned with ingredients such as salt. The dish is prepared by simmering the ingredients in a pot. Lotus root is versatile and can be paired with a variety of ingredients. A common combination is with pork bones, resulting in a soup that is clear, fragrant, and slightly sweet after being stewed.
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When many people cook lotus root soup, the lotus root often turns black. This is mainly because its polyphenolic compounds and iron content undergo oxidation upon exposure to air. So, how can you prevent lotus root from turning black after peeling, cutting, or cooking? Let's share a delicious recipe with your family and provide some related tips for handling lotus root.
1.Why share this recipe?
Lotus root has a delicious flavor that is both tangy and sweet, and it's known for its ability to clear heat and generate fluids in the body. Pork spine bones, rich in marrow, are ideal for soup or stewing despite their lower meat content, as the marrow's nutritional value enriches the broth's flavor and nutritional benefits when cooked. Together, these ingredients create a soup that is well-suited for both the elderly and children, promoting health benefits.
2.What are the ingredients?
Pork spine bones: Pork spine bones refer to the bones from the spine of the pig. These bones contain a substantial amount of marrow, which becomes soft and fatty when cooked, releasing its richness into the dish.
Lotus root: It is the rhizome of plants belonging to the Nelumbonaceae family. Common varieties include those with 7 or 9 holes in their cross-section.
Corn: It's generally recommended to cut one corn cob into 4-5 pieces. Adding corn can promote digestion and is considered a great companion for those seeking weight loss through diet.
Carrot: Diced carrots not only add vibrant color but also provide a rich source of vitamins, offering nutritional benefits to the dish.
Shiitake mushrooms: They can enhance the aroma of this recipe, making it even more flavorful.
These ingredients are quite common and can usually be purchased at Asian supermarkets or online.
3.What lotus root should you choose?
For stewing, it's recommended to select the 7-hole lotus root, also known as the red lotus root. This variety is high in starch and low in moisture, making it suitable for making soups or congee. The outer skin of this lotus root is brownish-yellow, and it has a short, thick shape. It tastes bitter when eaten raw, but after stewing, it becomes smooth and glutinous, which is perfect for soup cooking.
4.How to prevent lotus root from turning black?
Peel the lotus root before cooking to reduce its exposure to polyphenolic substances and air. After cutting the lotus root, you can soak it in water for a while to slow down the oxidation process.
When cooking lotus root, it's advisable to use stainless steel or ceramic pots instead of iron pots. Iron pots can react with the polyphenolic compounds in lotus root, causing it to turn black.
5.How long should you stew this recipe?
Lotus root pork rib soup typically simmers for 1 to 2 hours. This timeframe ensures that the pork ribs and lotus root are thoroughly stewed, resulting in a rich broth and achieving the ideal texture for both the pork spine bones and lotus root.
Cooking soup with pork spine bones and lotus root is a delicious dish that is not only easy to make but also rich in flavor. Below is the detailed recipe for this soup. Interested friends can follow these specific steps to learn how to make it and enjoy this dish with family or friends.
INGREDIENTS
MAIN INGREDIENTS
- 300g lotus root
- 300g pork spine bones
ACCESSORIES
- 300g corn
- 250g carrots
- 80g shiitake mushrooms
SEASONINGS
- 5g green onion (scallion)
- 5g ginger
- 10g cooking wine (shaoxing wine)
- 15g salt
DIRECTIONS
STEP 1
Chop 5g of green onion and ginger. Wash 300g of pork spine bones and place them in a pot. Add enough water to cover the bones, along with 10g of cooking wine to remove any unwanted odors. Also add the chopped green onion and ginger slices to the pot and bring to a boil over high heat.
Tip:
When blanching the bones, use cold water. Stewing pork spine bones takes a considerable amount of time, so add enough water initially and try to avoid needing to add more water halfway through.
STEP 2
Once it boils, skim off the foam with a spoon.
STEP 3
After skimming off the foam, remove the bones and rinse them under cold water. Then, transfer them into a pressure cooker and cook under pressure for 20 minutes.
STEP 4
While the pork spine bones are cooking, wash and prepare the following ingredients: 300g lotus root, 300g corn, 250g carrots, and 80g shiitake mushrooms.
STEP 5
After the pork spine bones are done cooking under pressure, pour them into a ceramic pot.
STEP 6
Add the sliced lotus root, corn pieces, and carrots to the pot. Bring it to a boil over high heat.
STEP 7
Stir the ingredients gently, then add the shiitake mushrooms and simmer over low heat. Let it stew for approximately 1 hour.
Tip:
When stewing soup, bring it to a boil over high heat first, then reduce to low heat for slow simmering. This method ensures the soup is flavorful and allows for better absorption of nutrients by the body.
STEP 8
Add 15g of salt to season the soup before serving.
Tip:
At the end, you can also add a few washed cilantro stems according to your taste preference.
Recipe analyzer
- Recipes: Lotus Root Soup
- Main Ingredients:5
- Servings per recipe:1
- Servings size:1.2 kg
-
Energy (calories)：2091 kcal
-
Protein：116.46 g
-
Fat：48.48 g
Why gray?
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Carbohydrates：309.93 g
-
Protein: 21%437 kcal
-
Fat: 20%427 kcal
-
Carbohydrates: 59%1228 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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