Lotus Root Soup With Pork Trotter
When friends come to visit at home, serve them with lotus root soup with pork trotter. It's quite a generous portion and tastes delicious, fully showing the host's enthusiasm and sincerity, adding a joyful atmosphere to the party.
Required Ingredients and Substitutes
Main Ingredients
Pork Trotter: Rich in collagen, soft and delicious. It is the main ingredient of the dish, and tastes mellow after stewing.
Lotus Root: With a crisp or soft taste, it adds a unique flavor and taste level to the dish.
Shiitake Mushroom: With a strong aroma of fungus, it enriches the taste of the dish and makes the overall taste more charming.
Auxiliary Ingredients
Ginger: Cut into slices to remove fishy smell and enhance the fragrance. It helps improve the fragrance of the dish and remove the fishy smell of the pork trotter.
Seasonings
Chinese White Wine: Added during blanching. It can effectively remove fishy smell, make the taste of the pork trotter more pure, and make the taste of the subsequent cooked dish better.
Cooking Oil: Used for stir-frying the pork trotter to make it heated evenly, stimulate the fragrance better, and facilitate the subsequent stewing for flavor absorption.
Cooking Wine: Further remove fishy smell and add a mellow flavor during the stir-frying process to make the flavor of the dish more intense.
Salt: Basic seasoning to control the degree of saltiness of the dish, highlight the delicious taste of the ingredients themselves, and make the taste appropriate.
Substitutes
Pork Trotter: It can be replaced by pork joint. It is also rich in collagen. However, there will be differences in shape and taste, but it can still make a delicious dish.
Lotus Root: It can be replaced by Chinese yam. It has a soft taste and can bring a different flavor. It also matches well with other ingredients.
Shiitake Mushroom: It can be replaced by black fungus. It has a crisp taste and has a unique aroma of black fungus, which can enrich the taste of the dish.
Chinese White Wine: It can be replaced by cooking wine. They both have the function of removing fishy smell. Only the wine flavor is a little different. Used in an appropriate proportion, they can achieve similar effects.
What are the taste characteristics of this Lotus Root Soup With Pork Trotter?
The greatest characteristic of this Lotus Root Soup With Pork Trotter is that the soup is rich and has a smooth and tender taste. Taking a bite, you can feel the gelatinous texture of the soup and the softness of the lotus root.
The pork trotter is cooked just right to be soft and rotten. The lotus root slices have absorbed the essence of the soup. The deliciousness of the shiitake mushrooms and the aroma of the ginger slices make the whole bowl of soup more layered.
The key to long-time stewing is that the collagen in the pork trotter is fully dissolved, making the soup thick and bringing a strong sense of gelatin.
After being cooked under high pressure, the lotus root becomes soft and waxy without being too rotten, maintaining an appropriate taste. Taking a bite, you can still taste the sweetness of the lotus root.
This kind of combination is very suitable for drinking in autumn and winter. It warms the stomach and nourishes the body.
The nutrition of pork trotter and lotus root complements each other. With the addition of shiitake mushrooms to enhance the flavor, every time you drink a bowl of it, you will feel particularly satisfied, especially in the cold winter.
What should be paid attention to when cutting off the toes of the pork trotter?
When cutting off the toes of the pork trotter, you should make the cut at the joint to avoid bone debris remaining in the meat.
It is best to soak the pork trotter in warm water for a few minutes before processing. This can soften the joint and make it easier to find the cutting point. After cutting, check carefully whether there is any small bone debris. If there is, clean it up in time to avoid affecting the taste of the subsequent stewing.
The size of the cut pork trotter pieces should be uniform, so as to ensure uniform heating and make it easy to control the stewing time. It is recommended to cut each piece into about 3-4 cm square. This size is the most suitable for eating and also convenient for absorbing the taste of the soup.
What if the lotus root slices become too soft after being put into the pot?
The lotus root slices should be put in the last 20 minutes after the pork trotters are cooked, so that the taste and shape of the lotus root slices can be kept intact.
The reason for this adjustment is mainly that the lotus root slices themselves have a soft texture. If cooked for too long, they are easy to become mushy and lose their original taste. Moreover, if the lotus root slices are pressed in a pressure cooker for too long, they will lose the unique sweetness and crispness of lotus root.
Adding the lotus root slices in the last stage can not only make it absorb enough soup juice, but also keep the shape and taste.
If you want to keep the lotus root slices white and tender, you can add a few drops of white vinegar to the water for soaking the lotus root. In addition, it is best to keep the thickness of the lotus root slices uniform when cutting them, so that they can be heated more evenly and are not easy to become too soft.
INGREDIENTS
Main Ingredients
-
·1 pork trotter
-
·200g lotus root
-
·20g shiitake mushrooms
Accessories
-
·10g ginger
Seasonings
-
·10ml Chinese white wine
-
·15ml cooking oil
-
·30ml cooking wine
-
·10g salt
Table of Contents
- ·Required Ingredients and Substitutes
- ·What are the taste characteristics of this Lotus Root Soup With Pork Trotter?
- ·What should be paid attention to when cutting off the toes of the pork trotter?
- ·What if the lotus root slices become too soft after being put into the pot?
- ·Ingredients
- ·Cooking step
- ·More recipes worth trying
- ·Consumption Suggestions
- ·Suggestions for Consumption
- ·FAQs
COOKING STEP
Step 1
First, cut off the toes of 1 pork trotter and cut it into pieces.
Step 2
Cut 200g lotus root into slices and soak them in clear water.
Step 3
Cut 20g soaked shiitake mushrooms after removing the stems into strips and cut 10g ginger into slices.
Step 4
Pour a little more than half a pot of water into the pan, put the pork trotter into the cold water, and pour 10ml of Chinese white wine.
Step 5
When the water boils, cook for 3 minutes and take it out for standby.
Step 6
Pour 15ml of oil into the pan. After heating, put the pork trotter in and stir-fry for 2 minutes. Add 30ml of cooking wine.
Step 7
Pour a little more than half a pot of hot water, put in ginger slices, cover the lid and cook for 5 minutes.
Step 8
Remove the foam, then put in lotus root slices and shiitake mushrooms and continue to cook until it boils.
Step 9
Pour it into a pressure cooker and cook for 1 hour.
Step 10
After cooking, add 10g of salt, mix well, and then place it on a plate for enjoyment.
More recipes worth trying
Deliciously Nourishing Classic Choice: Fish Head Tofu Soup
Radish And Pork Ribs Soup Recipe
Consumption Suggestions
Matching with Main Food: This Lotus Root Soup With Pork Trotter has a rich and mellow taste. It is suitable to be matched with light main food, such as plain white rice. Soak the rice in the soup. The rice absorbs the deliciousness and grease of the soup, becoming more delicious.
With Small Dishes: When eating, it can be matched with some refreshing small dishes, such as cold cucumber salad, sugar-coated tomatoes or spicy and sour pickles, etc. The refreshing taste of these small dishes can neutralize the greasiness of the soup, enrich the whole taste experience and increase appetite.
Temperature Choice: The Lotus Root Soup With Pork Trotter just out of the pot is steaming hot. At this time, the meat of the pork trotter is the softest and the taste of the soup is the strongest. It is suitable to be eaten when it's cold or when the body needs to replenish energy.
Portion Arrangement: Because this Lotus Root Soup With Pork Trotter is quite nourishing and contains a certain amount of heat, it is recommended to arrange the portion according to personal food consumption and physical needs. Generally speaking, it is appropriate to eat 1-2 bowls per person.
Suggestions for Consumption
Matching with Main Food: The Lotus Root Soup With Pork Trotter has a rich and mellow taste. It is suitable to be matched with light main food, such as plain white rice. Soak the white rice in the soup. The white rice absorbs the deliciousness and grease of the soup, making it more delicious.
With Side Dishes: When eating, it can be matched with some refreshing side dishes, such as cold cucumber salad, sugar-coated tomatoes or spicy and sour pickles, etc. The refreshing taste of these side dishes can neutralize the greasiness of the Lotus Root Soup With Pork Trotter, enrich the whole taste experience and increase appetite.
Temperature Choice: The Lotus Root Soup With Pork Trotter just out of the pot is steaming hot. At this time, the meat of the pork trotter is the softest and the taste of the soup is the strongest. It is suitable to be eaten when it's cold or when the body needs to replenish energy.
Portion Arrangement: Because the Lotus Root Soup With Pork Trotter is quite nourishing and contains a certain amount of heat, it is recommended to arrange the portion according to personal food consumption and physical needs. Generally speaking, it is appropriate to eat 1-2 bowls per person.
FAQs:
When boiling pig's trotters with hot water, the protein on the surface will solidify quickly, locking the soup and nutrients inside, and the taste will be better. If you use cold water, the protein will slowly precipitate, not only making the meat dry, but also making the soup turbid.
Hot water can also shorten the cooking time because you don't have to wait for the water temperature to rise slowly. Especially for soups that take a long time to cook, using hot water can make the whole process smoother and the soup taste better.
When boiling soup, water vapor will take away a lot of fragrance. Covering the pot can make these fragrances return to the soup. At the same time, opening the lid to boil the soup will make the water evaporate faster. Not only do you have to add water frequently, but it will also affect the control of the heat of the ingredients.
Covering the pot can also form convection in the pot, making the ingredients heated more evenly. Especially when cooking ingredients like pork trotters that need to be simmered for a long time, covering the pot can make the meat easier to become soft and rotten.
This soup should be cooled down before being put into the refrigerator, and the temperature should be below 4 degrees. When you want to eat it, first skim off the oil on the surface of the soup and then heat it. In this way, the soup heated out will taste much better and won't be too greasy.
When frying pig's trotters, add a little dark soy sauce to enhance the color, and wait until the surface is golden before adding water, so that the stewed soup will have a more layered color. Remember to use low heat during the soup, skim off the foam in time, and avoid frequent stirring.
If you want to make the finished product more beautiful, you can add carrots and wolfberries to embellish it, and finally sprinkle some chopped green onions. Skim off the floating oil on the surface before serving, and the overall look will be more refreshing and attractive. Using dark mushrooms can also make the soup color more textured.
REVIEWS
