{"id":8102,"date":"2017-03-06T02:00:15","date_gmt":"2017-03-05T18:00:15","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=5034"},"modified":"2018-11-12T19:10:31","modified_gmt":"2018-11-12T11:10:31","slug":"lotus-root-soup","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/lotus-root-soup\/","title":{"rendered":"Lotus Root with Pork Rib Soup (\u83b2\u85d5\u6c64\uff09"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-9353 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2.jpg\" alt=\"Lotus Root Soup in white bowl with wolfberries at the side\" width=\"760\" height=\"1013\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2.jpg?v=1592144651 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-600x800.jpg?v=1592144651 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-225x300.jpg?v=1592144651 225w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Lotus root soup (Leng Ngau Tong) with pork ribs, chinese peanuts and dried cuttlefish is another classical Cantonese &#8216;Po Tong&#8217; (soup\u00a0boiled for 2 hours or more) that we cook almost on a weekly basis. You can also replace the cuttlefish with a small piece of cured Chinese ham (1\/2 palm size) for a deeper flavour. Cured Chinese ham (\u4e91\u5357\u706b\u817f Yun Nan Huo Tui or \u91d1\u534e\u706b\u817f Jin Hua Huo Tui) is also great for lowering heatiness.<\/p>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<p>Actually the\u00a0recipe for Lotus Root Soup (\u83b2\u85d5\u6c64) is exactly the same as Old Cucumber Soup (\u8001\u9ec4\u74dc\u6c64)\u00a0except that you must of course replace the old cucumber with lotus root. And as you know, the taste of Lotus Root Soup and Old Cucumber Soup are\u00a0completely different, so by learning one recipe, you get to add 2 new Chinese soups to your repertoire!<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s rather simple to prepare!<\/strong> Like most soups, there are no complicated steps involved.<\/li>\n<li><strong>It&#8217;s great for cold days.<\/strong> The umami flavoured soup warms your body up!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE LOTUS ROOT SOUP?<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<ol>\n<li>Blanch the pork and chicken bones in boiling water for about 3 minutes. Discard the water. Wash the bones and remove all the visible blood clots.<\/li>\n<li>Blanch the cuttlefish in boiling water for 1 minute to soften it.<\/li>\n<li>Remove the centre soft bone, mouth and eye of the cuttlefish. Then cut into 1-inch lengths<\/li>\n<li>Scrape off all the mud from the lotus root, and use a brush to scrub it clean.<\/li>\n<li>Rinse the lotus root. Cut away the joints (the hard parts in between the sections of the lotus root and discard.<\/li>\n<li>Cut the lotus root in half, then slice the lotus root cross-sectionally into 2 cm thickness.<\/li>\n<li>Remove the seeds from the red dates and rinse.<\/li>\n<li>Rinse the wolf berries and drain dry.<\/li>\n<li>Wash the peanuts and set aside.<\/li>\n<li>Add the pork bones, chicken bones, cuttlefish, old cucumber, and peanuts into the pot.<\/li>\n<li>Add the 2.5 litres of water into a pot and bring to a boil over high fire. Then turn the heat to medium and continue to boil for 2 hours.<\/li>\n<li>Add in the wolf berries and red dates, and boil for another 15 minutes.<\/li>\n<li>Add salt (a pinch, or to taste). Serve hot.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<p><img decoding=\"async\" class=\"alignnone wp-image-9352 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-1-1.jpg\" alt=\"Lotus Root Soup in white bowl\" width=\"760\" height=\"1140\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-1-1.jpg?v=1592144651 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-1-1-600x900.jpg?v=1592144651 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-1-1-200x300.jpg?v=1592144651 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-1-1-683x1024.jpg?v=1592144651 683w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li>When cooking soup with pork bones, <strong>buy cuts like suo shi gu (\u9501\u5319\u9aa8) or bing bang ban (\u4e52\u4e53\u677f)<\/strong> which you can get from your local butcher at the wet market. The meat on the bones still taste good when eaten because they contain\u00a0just the right amount of fats to\u00a0keep the meat tender and yet not make the soup oily.<\/li>\n<li><strong>Buy Indonesian pork<\/strong> (from the wet market) as it tends to be leaner and sweeter than Australian pork (typically sold at supermarkets), so the soup will not be oily.<\/li>\n<li><strong>Get an oil separator<\/strong>\u00a0if you are the very healthy kind who wants to remove all oil in the soup before drinking. Its cleaner, faster and much more convenient than the &#8216;old-school&#8217; method of cooking the soup a day in advance and\u00a0leaving it in the fridge for the fats to coagulate, then scraping off the fat layer.<\/li>\n<li><strong>Try to buy red dates with seeds<\/strong>. Firstly they are sweeter. Secondly pitted red dates, if stored too long at the shops, may have tiny insects and spider webs forming inside the centre hollow of the dates.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Blanch the pork\u00a0to get rid of the blood clots.<\/strong> This removes the porky smell and ensure that the soup will not have a scum layer on top when cooked. The same goes for the chicken bones.<\/li>\n<li><strong>Don&#8217;t soak the wolfberries.<\/strong> Rinse them just before adding them into the soup otherwise they will become mushy.<\/li>\n<li><strong>Add Red dates and wolf berries only during the last 15 minutes,<\/strong> because if you boil them for too long, it makes the soup a bit sourish.<\/li>\n<li><strong>Don&#8217;t soak the cuttlefish<\/strong>, otherwise all the sweetness will be absorbed into the water, leaving it tasteless.<\/li>\n<li><strong>Check on the soup from time to time<\/strong> to ensure there is sufficient water in the pot. If the water level is low, you can top up using boiling water, but not too much otherwise the soup will be too diluted. Use hot boiling water so that the temperature will not drop suddenly, affecting the cooking time.<\/li>\n<li><strong>Try the soup first<\/strong> before adding salt, because the soup may already be tasty enough.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">ADJUSTMENTS<\/span><\/h1>\n<ol>\n<li><strong>You can use either dried octopus (\u516b\u722a\u9c7c) or dried cuttlefish<\/strong> to get that additional sweetness to the soup. Dried octopus is more expensive (almost double the price), and it is sweeter than dried cuttlefish. But I prefer to use dried cuttlefish because it is lower in cholesterol.<\/li>\n<li><strong>You can also replace the cuttlefish with a small piece of cured Chinese ham<\/strong> (1\/2 palm size) for a deeper flavour. Cured Chinese ham (\u4e91\u5357\u706b\u817f Yun Nan Huo Tui or \u91d1\u534e\u706b\u817f Jin Hua Huo Tui) is also great for lowering heatiness.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: no modifications needed<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>: Skip the peanuts, or replace it with 2 handfuls of barley. Don&#8217;t use too much otherwise the soup will become too starchy.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>: Skip the cuttlefish, or replace it with cured Chinese ham.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>TRIED THIS RECIPE?<\/strong><\/span><\/h1>\n<p><strong>Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-9354\" class=\"wprm-recipe-container\" data-recipe-id=\"9354\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2.jpg?v=1592144651\" aria-label=\"Open larger version of the recipe image\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-150x150.jpg?v=1592144651\" class=\"attachment-150x150 size-150x150\" alt=\"Lotus Root Soup\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-150x150.jpg?v=1592144651 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-300x300.jpg?v=1592144651 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-100x100.jpg?v=1592144651 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-320x320.jpg?v=1592144651 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-640x640.jpg?v=1592144651 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/03\/Lotus-Root-Soup-3x2-2-120x120.jpg?v=1592144651 120w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div 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fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Soup<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">35<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-9354 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"9354\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">130<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng | The Burning Kitchen<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Nothing beats a miserably cold day like a bowl of warm, soothing Chinese Lotus Root Soup, with lotus root, dried cuttlefish, chinese peanuts and pork ribs boiled for 2 hours or more to give that umami flavour every spoonful. Great to prepare for your family to drink!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/9354\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"9354\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-9354-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"9354\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Bones<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bones of Whole Chicken<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lotus Root<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Medium-sized<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">piece<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Cuttlefish<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chinese Peanuts<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">With skin on<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6-8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pieces<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Red Dates<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Wolfberries<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">litres<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pinch<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-9354-instructions-container wprm-block-text-normal\" data-recipe=\"9354\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9354-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Blanch the pork and chicken bones in boiling water for about 3 minutes. Discard the water. Wash the bones and remove all the visible blood clots.<\/span><\/div><\/li><li id=\"wprm-recipe-9354-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Blanch the cuttlefish in boiling water for 1 minute to soften it.<\/div><\/li><li id=\"wprm-recipe-9354-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the centre soft bone, mouth and eye of the cuttlefish. Then cut into 1-inch lengths<\/div><\/li><li id=\"wprm-recipe-9354-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Scrape off all the mud from the lotus root, and use a brush to scrub it clean.<\/div><\/li><li id=\"wprm-recipe-9354-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rinse the lotus root. Cut away the joints (the hard parts in between the sections of the lotus root and discard.<\/span><\/div><\/li><li id=\"wprm-recipe-9354-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the lotus root in half, then slice the lotus root cross-sectionally into 2 cm thickness.<\/span><\/div><\/li><li id=\"wprm-recipe-9354-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the seeds from the red dates and rinse.<\/span><\/div><\/li><li id=\"wprm-recipe-9354-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Rinse the wolf berries and drain dry.<\/div><\/li><li id=\"wprm-recipe-9354-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the peanuts and set aside.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9354-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the pork bones, chicken bones, cuttlefish, old cucumber, and peanuts into the pot.<\/span><\/div><\/li><li id=\"wprm-recipe-9354-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the 2.5 litres of water into a pot and bring to a boil over high fire. Then turn the heat to medium and continue to boil for 2 hours.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-9354-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the wolf berries and red dates, and boil for another 15 minutes.<\/div><\/li><li id=\"wprm-recipe-9354-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add salt (a pinch, or to taste). serve hot.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li>When cooking soup with pork bones, <strong>buy cuts like suo shi gu (\u9501\u5319\u9aa8) or bing bang ban (\u4e52\u4e53\u677f)<\/strong> which you can get from your local butcher at the wet market. The meat on the bones still taste good when eaten because they contain\u00a0just the right amount of fats to\u00a0keep the meat tender and yet not make the soup oily.<\/li>\n<li><strong>Buy Indonesian pork<\/strong> (from the wet market) as it tends to be leaner and sweeter than Australian pork (typically sold at supermarkets), so the soup will not be oily.<\/li>\n<li><strong>Get an oil separator<\/strong>\u00a0if you are the very healthy kind who wants to remove all oil in the soup before drinking. Its cleaner, faster and much more convenient than the 'old-school' method of cooking the soup a day in advance and\u00a0leaving it in the fridge for the fats to coagulate, then scraping off the fat layer.<\/li>\n<li><strong>Try to buy red dates with seeds<\/strong>. Firstly they are sweeter. Secondly pitted red dates, if stored too long at the shops, may have tiny insects and spider webs forming inside the centre hollow of the dates.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Blanch the pork\u00a0to get rid of the blood clots.<\/strong> This removes the porky smell and ensure that the soup will not have a scum layer on top when cooked. The same goes for the chicken bones.<\/li>\n<li><strong>Don't soak the wolfberries.<\/strong> Rinse them just before adding them into the soup otherwise they will become mushy.<\/li>\n<li><strong>Add Red dates and wolf berries only during the last 15 minutes,<\/strong> because if you boil them for too long, it makes the soup a bit sourish.<\/li>\n<li><strong>Don't soak the cuttlefish<\/strong>, otherwise all the sweetness will be absorbed into the water, leaving it tasteless.<\/li>\n<li><strong>Check on the soup from time to time<\/strong> to ensure there is sufficient water in the pot. If the water level is low, you can top up using boiling water, but not too much otherwise the soup will be too diluted. Use hot boiling water so that the temperature will not drop suddenly, affecting the cooking time.<\/li>\n<li><strong>Try the soup first<\/strong> before adding salt, because the soup may already be tasty enough.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">ADJUSTMENTS<\/span><\/h4>\n<ol>\n<li><strong>You can use either dried octopus (\u516b\u722a\u9c7c) or dried cuttlefish<\/strong> to get that additional sweetness to the soup. Dried octopus is more expensive (almost double the price), and it is sweeter than dried cuttlefish. But I prefer to use dried cuttlefish because it is lower in cholesterol.<\/li>\n<li><strong>You can also replace the cuttlefish with a small piece of cured Chinese ham<\/strong> (1\/2 palm size) for a deeper flavour. Cured Chinese ham (\u4e91\u5357\u706b\u817f Yun Nan Huo Tui or \u91d1\u534e\u706b\u817f Jin Hua Huo Tui) is also great for lowering heatiness.<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">130<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">39<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">100<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">106<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">160<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13.7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">30<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Nothing beats a miserably cold day like a bowl of warm, soothing Chinese Lotus Root Soup, with lotus root, dried cuttlefish, chinese peanuts and pork ribs boiled for 2 hours or more to give that umami flavour every spoonful. 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