How to make lotus root stew

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Lotus root has a mild sweet taste that is quite pleasant. When cooked for a long time in a soup or a stew, the lotus root becomes supple like a cooked potato. The following is the lotus root pigeon recipe

Resources

  • 2 large pigeons: 1.5kg
  • 2 lotus bulbs
  • 1 pack of traditional herbs
  • 1 carrot
  • Scallions, my smell
  • 1 large ginger root
  • 1 burned fresh turmeric
  • 2 lemongrass branches
  • 2 dried onions
  • Grain salt
  • Spices: Fish sauce, monosodium glutamate, soup powder, pepper

How to make lotus root pigeon stew

Step 1: Preliminary processing of raw materials

You should choose a wild pigeon. It’s best to buy pre-processed pigeons from reputable facilities. Abdominal pecking to remove organs and rinsing pigeons several times with water to clean and eliminate bird’s odors.

Then, you can either leave the pigeon intact or cut the pigeon into medium-sized pieces to allow the meat to spice up and make it easier to use when eaten. Next, you crush 1 ginger root in water and soak the pigeon meat for about 15 minutes.

Marinate the pigeon meat with spices such as minced purple onion, pepper, a little chili, salt, seasoning seeds, a little water ball and let it sit for about 20 minutes for the meat to spice up.

Bags of traditional herbs bought from supermarkets or dry food stores are washed over to remove dirt during the drying process.

The lotus root is peeled, removed from the head and root, sliced into circles, soaked in water to wash rice or diluted salt water for 10 minutes to reduce darkening. Then blanch for 1 minute in boiling water, rinse and drain.

Carrots peeled, washed, cut into pieces or pruned flowers.

Scallions, washed and chopped smells.

Step 2: Cook the lotus seed stew

Put some oil in the pan, add the aromatic purple onion and then add the marinated pigeon. Stir fry briefly until you see the pigeon’s flesh hunt more water.

Put the Chinese medicine in the cellar with the pigeons. The time to simmer for more than 1 hour at simmering heat.

When the bird starts to blanket, add the lotus root and carrot to simmer for another 15 minutes

Then taste the spices you just ate and then add the scallions and scent into it. About 15 seconds, then turn off the heat and draw in a bowl.

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