Stewed Lake Lotus Root with Dragon Bone

Overview

The most nourishing thing is simple food and light food, and plain food is the real thing. Record every bit of life! Lake lotus root, also known as pink lotus root, has a smooth and reddish skin and thick and long silk threads. Hu lotus root has low sugar content and rich starch content. The raw food is sweet and crispy, and the simmering soup is clear. It is suitable for fans of all ages! The soup made from keel bones in this dish is not greasy and nutritious. It is made with simple ingredients seasoned with salt and tastes great!

Tags

• soups
• home cooking
• autumn recipes
• winter recipes
• lunch
• dinner
• chives
• hu lotus root
• keel
• salt

Ingredients

Steps

1. 1 Use a metal ball to wipe away surface stains without peeling.

   

2. 2 Wash the keel and pour water.

   

3. 3 Rinse well, add appropriate amount of water and simmer the stock in the pressure cooker for 20 minutes.

   

4. 4 Stewed stock.

   

5. 5 Add lotus root cubes.

   

6. 6 Add salt to taste and simmer over high heat for 20 minutes.

   

7. 7 The stewed soup is pink.

   

8. 8 Sprinkle with chopped green onion.

   

9. 9 Chew the bones and drink the soup, which is nutritious and delicious.