Lotus root mung bean and pork bone soup is a good soup for all seasons. Lotus root has the effect of strengthening the spleen and appetizing, but the raw lotus root is cold, while the cooked lotus root is warm. The fall is the season for lotus root, and this is the time when it has the highest nutritional value. Mung beans have the ability to clear away heat and detoxify the body. Don’t think that mung beans are only suitable for summer consumption, in fact, they can also be eaten in winter, mainly depending on your physical condition. This soup is fragrant and sweet, very good, worth a try!
Lotus root mung bean and pork bone soup
Lotus root, mung bean and pork bone soup is a good soup for all seasons
Ingredients
- 500 g Lotus root
- 800 g pork bones
- 50 g green bones
- 4 fig
- 2 slices ginger
- salt Moderate
Instructions
- Remove the lotus root nodes
- Use a wire brush to remove the lotus root skin
- Wash the white lotus root, Cut lotus root into large pieces
- Blanch the pork bones and remove the foam
- Put the pork bones into the soup pot with water
- Add lotus root, Add figs and ginger
- Add green beans, cover the soup pot, bring to a boil over high heat, then simmer over low heat for 1.5 hours
- 10 minutes before the end, pick up the lotus root, cut it into small pieces, put it back into the soup pot and continue to cook. Finally, add salt to taste.
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