Stewed horseshoe with lotus root and corn recipe

Stewed horseshoe with lotus root and corn

(114465 views)

In the south, we often see them make a soup with horseshoe and dangshen. Just now the weather is relatively dry. The soup made of keel, horseshoe, lotus root, corn and Coprinus mushroom is nutritious and tasty

Cooking ingredients

cooking wine:moderate amount

salt:a few

Cooking Steps

Step1:Clean the bought cylinder bon

Step2:Add some water to the pot. Then add cooking wine and ginger slices. Blanch the bones in the pot. Remove the blood foam

Step3:Take out the blanched bones and rinse them with warm water

Step4:Prepare the ingredient

Step5:Wash the corn and cut it into proper piece

Step6:Wash the Coprinus mushrooms. Cut them into hob

Step7:Wash and peel the lotus root. Cut it into proper piece

Step8:Add some water to the soup pot. Then put the boiled bone into the pot

Step9:Put corn in the po

Step10:Put the dangshen in the pot agai

Step11:Then put the lotus root and horseshoe into the pot. Pot for 40 minute

Step12:Put the Coprinus in the pot for another 20 minutes, then add a little salt, and cook for another 5 minutes. Then turn off the heat and leave the pot