|Lotus root soup is ready to be served. You can eat the lotus and peanuts as well.|
Ingredients (serving: 4 people)
- 2 1/2 litre of clean water
- 1 lotus root (as shown in the picture below)
- 1 big piece of pork bone (with some meat) or 1 handful of pork ribs
- 1 handful of red dates (as shown below)
- 2 pieces of dried cuttlefish (as shown below)
- Wash and clean the lotus root, pork bone (or pork ribs) and red dates. Make sure to remove dirt and mud while washing the lotus root.
- Peel the skin from the lotus root, just like peeling off the apple skin. Then, cut into slices of lotus root, about 1/2" thickness each (as shown below). If you slice them too thick then, you have difficulty to eat later.
- Cut every red date into half and put aside.
- Heat up the frying pan over high heat (high fire) without cooking oil. Roast and stir the brown peanuts on the frying pan for a while until you can smell the fried peanuts.Then, remove the peanuts from the frying pan and let them cool for a while before removing the skins with your fingers from the peanuts.
- Bring a pot of water over high heat (high fire). Add the pork bone (or pork ribs) into the boiling water and leave it to blanch until the meat is fully cooked.
- When the pork bone (or pork ribs) is fully cooked, remove the boiled water and refill the pot with 2 1/2 litre of clean water again.
- Bring to boil the clean water with the pork bone (or pork ribs) and de-shelled peanuts in a pot over high heat (high fire). Once the water is boiling, turn to low heat (low fire) and add in the remaining of ingredients such as dried cuttlefish and red dates. Simmer for 2 hours over low heat (low fire).
- Add in some dash of salt to taste and leave it to simmer for another 30 minutes before it's ready to be served.
- Serve the lotus root soup with steamed rice while it's hot.
|Roast the peanuts on frying pan|
|Removing the skins from the peanuts|
|Blanch the pork bone (or pork ribs) in a boiling pot|