Lotus root, red bean and mung bean soup
Overview
In autumn, it is equally important to clear away heat and remove dampness. This is the perfect time to put the good partners of mung beans and red beans together.
Tags
Ingredients
Steps
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Two sections of lotus root, an appropriate amount of red beans, a small amount of mung beans (these ingredients are enough for four people to drink soup), and one candied date.
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A small half of a tube bone. I now use very few pork ribs to make soup. I used to have twice as much as this, but basically these meats are thrown away because there are other meat dishes on the table. I thought it was too wasteful, so I started to cook a small amount of pork ribs. Later I discovered that the soup would still taste better just by adding less pork ribs.
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Soak red beans and mung beans for an hour, and blanch the ribs.
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Wash and peel the lotus root, cut each end with a knife, leaving a larger hole at one end and a smaller hole at the other end, so that the beans can be put in without falling out.
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Stuff the beans into the lotus roots. Don't pack them too tightly, because they will expand, so leave a certain amount of space.
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After stuffing, pour any unused beans directly into the pot.
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Put the blanched pork ribs, lotus roots, and candied dates into a casserole and add water. Remember not to put too much water. For how many people are drinking soup, use the usual bowls to fill with a few bowls of water and then add one more bowl. We are four people drinking soup, so we filled 5 bowls of water. If the fire is relatively strong, you can add half a bowl more. Try not to fill it with too much water. The first soup will be too bland and not delicious. It is better to finish the second day's soup on the same day.
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Turn on high heat, cover the pot and wait for the water to boil, then turn the heat to medium heat (remember it is medium heat, not low heat), simmer over medium heat for about 10 to 15 minutes, then turn to low heat and start simmering. This is the key to the flavor of the soup. Nowadays, healthy soup making is advocated, so it cannot be simmered for too long. Then simmer on medium heat for more than 10 minutes, and the aroma of the ribs and lotus root beans will be basically boiled out. Then turn to low heat and simmer for one to an hour and a half. Add the salt 10 minutes before turning off the heat.
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The lotus roots in autumn are really delicious, with lots of silk and very pink. But for us, soup is delicious, but the ingredients for making soup are too bland, so in the past we only drank the soup and discarded everything else. But after learning how to make garlic sauce, these ingredients will no longer be wasted. I recommend everyone to give it a try. The garlic sauce is also very simple. Press the garlic, heat the oil and pour it on the garlic. The heat of the oil will make the garlic fragrant, and then add some light soy sauce. If you like spicy food, you can also add some red pepper and garlic and simmer it with hot oil.
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Although there are not many ribs, the color of the soup is still attractive and the taste is very rich.
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It's time to drink.
