Lotus Root Bone Soup
| Tubular bone One stick | Wolfberry A handful |
| Salt 3-4 spoons | Cooking wine 2-3 spoons |
| cilantro A handful | Peanut 10-20 capsules |
| Carrot Half root - one root | Lotus root section |
| Ginger 4-6 thick slices | Longan 5-8 pieces |
Step 1
Pour cold water over the drum bones, bring to a boil over high heat, and remove the foam.
Step 2
While the meat is cooking, prepare all ingredients: ~Cut lotus root and carrot into thick slices ~Thick slices of ginger, pat them with a knife so that the ginger juice can be incorporated into the soup when cooking ~Wash the wolfberries, peanuts, red dates and longan (the longan can be cut into small slits with a knife to facilitate the introduction of the flavor into the soup)
Step 3
Put all the above ingredients (except carrots) into the pot, pour in two spoons of cooking wine, and add water to the maximum.
Step 4
~ On high heat, use a chopstick to support the lid of the pot and observe to prevent the pot from clogging up. ~After boiling, turn to the lowest heat and cook for 3.5 hours. ~After 3.5 hours, add carrots and salt (salt can be added in the last 10 minutes) and cook on low heat for half an hour. Finish!
Step 5
The coriander is put into a personal small soup bowl at the end, and it tastes delicious together with the bone soup. If you don't like cilantro, you can use green onions instead. lotus rootTonggu soup cooking tips1 Cantonese soups pay attention to restoring the original taste of the ingredients. It is recommended to try not to add seasonings such as aniseed and soy sauce that enhance the flavor and color.
2. Add at least one side dish, such as radish, lotus root, and corn; add at least one ingredient, such as peanuts, wolfberries, and red dates. Add whatever is available.
3. It is better to have less salt than too much salt. I usually taste the soup to see if it needs salt before turning off the heat at the end, and I can even pour the soup into my own little soup bowl and add salt myself.
