Autumn nourishing soup---Lotus root, black bean and pork ribs soup
Overview
The nutritional value of lotus root is very high. It is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch. It has obvious effects on replenishing qi and blood and enhancing human immunity. Black beans contain about 2% lecithin, which can strengthen the brain and prevent brain dullness due to aging. The content of zinc, copper, magnesium, molybdenum, selenium, fluorine, etc. is not low. These elements can meet the needs of the brain and delay the aging of the brain and body. Black beans are rich in vitamin E and VE, which are also antioxidants that can remove free radicals in the body, reduce skin wrinkles, and maintain youthfulness and fitness. Add the two together and simmer over low heat. Although the color of the soup is a bit dark with the addition of black beans, the nutrition and taste are great. . . .
Tags
Ingredients
Steps
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Scrape off the lotus root skin and soak the black beans in advance.
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Boil the ribs in cold water to remove the blood.
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Cut lotus root and green onion into pieces, remove and wash the ribs and set aside.
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Put the ribs into the casserole, add onions, ginger, and cooking wine.
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Bring to a boil over high heat, add the black beans soaked in advance, reduce to low heat and simmer for about 1 hour.
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Add the lotus root and simmer until the lotus root is cooked.
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Add salt, pepper and chicken essence to taste.
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The delicious soup is completed. . . .
