Lotus root is a food that helps nourish the blood and enhances the immune system. Dishes made from lotus root are also very diverse and rich. And lotus root soup simmered with pig tail and pork leg is a nutritious dish that is simple to make. Let’s cook with Tastetutorial.com!
1. Lotus root soup simmered with pig tail
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Preparation
1 hour 20 minutes
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Difficulty
Easy
Ingredients for Lotus root soup simmered with pig tail Serves 4 people
Pig tail 600 gr Lotus root 400 gr Water chestnut 200 gr Lotus seeds 100 gr Peanuts 100 gr Jujube 50 gr Goji berries 10 gr Green onions 4 stalks Coriander 3 stalks Leek 1 stalk (cut into 2 parts) Lemon 2 fruits Green pepper 2 stalks Onion 1 bulb White wine 1 tablespoon Cooking oil 2 tablespoons Ginger 6 slices Common spices a little (salt/ sugar/ seasoning powder)
How to choose fresh ingredients
How to choose fresh pig tails
- You should choose tails that have a smooth appearance and bright color.
- Do not buy pig tails that are dark in color or have black spots.
- Do not choose pig tails that have a foul smell or strange odor.
- Additionally, you can buy pig tails at supermarkets or reputable places to ensure quality.
How to choose delicious lotus roots
- You should choose roots that are firm, heavy in hand, and not soft.
- Lotus roots with dark, smooth skin are mature and delicious, very suitable for cooking soups and stews.
How to choose fresh lotus seeds
- You should choose mature lotus seeds, which are plump and round, with an off-white or dark yellow color; when cooked, they will have a more fragrant taste compared to young lotus seeds.
- You should choose lotus seeds that have not been shelled to ensure their freshness.
How to make Lotus Root Soup with Pig Tail
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Soak the ingredients
The peanuts you bought should be soaked in boiling water for about 15 minutes, then drained.
Wash the lotus root and lotus tuber, peeling off the skin.
Next, prepare a bowl of water, mix 1 tablespoon of salt with lemon juice, then soak the lotus root and lotus tuber for 10 minutes.
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Prepare the ingredients
Scallions wash clean, cut into segments. Chives wash clean, cut off the green part.
Coriander wash clean, cut and keep the roots, the rest cut small.
Onion peel, wash clean, cut in half and shape into flowers.
Lotus root after soaking for 15 minutes, take out and slice into rounds about ⅓ of a finger joint.
Then, put the sliced lotus root back into the soaking water and continue slicing until all ingredients are used.
Next, wash the sliced lotus root and the soaked taro with cold water and let them drain.
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Prepare the pig tail
The pig tail you buy should be washed clean, then cut into bite-sized pieces.
Put a pot of water on the stove, then add 1 tablespoon of salt, 1 tablespoon of white wine, coriander roots, chopped scallions, and 3 slices of ginger.
When the water boils, add the cleaned pig tail and blanch for 5 minutes then remove.
Wash the pig tail again with cold water and let it drain.
Tip to clean pig tail, no odor: After cleaning the pig tail, let it drain. Put the pig tail into boiling water, add 10g of smashed sliced ginger, 30ml of white wine, and blanch for about 3 minutes over medium heat, which effectively reduces the odor.
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Stew lotus root
Add 2 tablespoons of cooking oil to a pot and heat it, then add 3 slices of ginger, chopped scallions, and stir-fry until fragrant.
Next, add the pig tail and stir-fry briefly until it firms up, then pour in 2.5 liters of water along with 1 tablespoon of salt. Cover and cook for 30 minutes on low heat.
After 30 minutes, uncover and skim off the foam.
Add the lotus root and taro to stew together. Add 2 tablespoons of seasoning, 1 tablespoon of salt, 1 tablespoon of sugar, and continue to cook on low heat for another 30 minutes.
Then, add peanuts, lotus seeds, jujubes, goji berries, green pepper, and decorative onion to cook for another 20 minutes.
Finally, adjust the seasoning to your taste and turn off the heat.
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Final product
The lotus root soup with pig tail is complete. Serve it immediately in a bowl and sprinkle with finely chopped cilantro to enjoy.
The fragrant pig tail pairs well with the crispy lotus root, the creamy lotus seeds, and the other ingredients harmoniously blend together. Get into the kitchen now and treat your family!
2. Lotus Root Soup with Pig Tails
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Preparation Time
1 hour
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Difficulty Level
Easy
Ingredients for Lotus Root Soup with Pig Tails Serves 4 people
Pig tail meat 400 gr Lotus root 300 gr Garlic 4 cloves Small ginger 1 piece Spring onion 3 stalks Red onion 1 bulb Chili 3 pieces Soy sauce 2 tablespoons Dark soy sauce 2 tablespoons Oyster sauce 1 tablespoon Seasoning powder 1/3 tablespoon Sugar 1/3 tablespoon Pepper 1/4 tablespoon
How to Choose Good Pig Tail Meat
- You should choose a piece of pig tail meat that is firm, with even fibers, the cut surface of the meat is dry, and when pressed, it has high elasticity.
- Opt for pig tails that have a bright pink color, with no unusual colors, and the cuts should have a natural, bright, and dry appearance.
- Avoid buying meat that has a foul or fishy smell and has unusual spots, as this indicates that the meat is not fresh.
How to Make Pork Knuckle and Lotus Root Soup
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Prepare the Ingredients
Clean the pork knuckle and cut it into bite-sized pieces.
Wash the lotus root, peel it, and soak it in salt water for about 15 minutes. Then, rinse it with cold water and let it drain.
Next, cut the lotus root into slices and rinse again with cold water.
Peel the shallots and wash them clean.
Trim the roots of the green onions, wash them clean, separate the green parts, and finely chop the leaves.
Wash the garlic and peel it.
Wash the ginger and scrape off the skin.
Put the garlic, green onion tops, ginger, and shallots into a mortar and grind them finely.
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Marinate the Meat
Marinate the meat with ½ of the ground shallot and garlic mixture, along with ⅓ tablespoon of seasoning powder, ⅓ tablespoon of sugar, ¼ tablespoon of pepper, 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of oyster sauce. Mix well and let it marinate for 30 minutes.
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Sauté the pork leg
Add the remaining minced onion and garlic mixture into the pot and sauté until fragrant.
Next, add the marinated pork leg and sauté until it is firm.
Pour 1 liter of water into the pot, then cover and simmer for 40 minutes.
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Simmer the lotus root
Add the sliced lotus root into the pot that is simmering the pork leg, stir evenly and add 3 chili peppers, then simmer for another 20 minutes.
When the water boils, add the finely chopped green onion on top and turn off the heat.
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Final Product
So the lotus root soup with pork hock is complete. The lotus root is crunchy, the pork hock is tender, and it absorbs the flavor, making it perfect to enjoy with hot rice.
Wishing you success in the kitchen!
How to choose delicious fresh lotus roots
- Delicious lotus roots will be plump, with no bumps or dents on the surface.
- You should choose lotus roots with thick, short joints; the distance between the long joints indicates that the lotus root is just ripe and will have a delicious flavor.
- Natural lotus roots usually have a yellow color and no strange smell.
- Do not buy lotus roots with overly white skin, as they have been soaked in chemicals.
Tips for soaking white lotus roots to prevent browning
- You can soak lotus roots in water mixed with a little vinegar or fresh lemon juice to keep the lotus roots white.
- Soak lotus roots in rice washing water. The starch in the rice washing water can absorb dirt, sap, and mud in the lotus roots, making them cleaner and whiter.
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Hope that with the 2 recipes for making lotus root soup with pork tail and pork knuckles, it will help you make the dish more easily! Wishing you success.
*Image sources and recipe references from the YouTube channel thithifood saigon and Feedy Món Ăn Ngon
