Cooking time is specially crucial in making Chinese soups.
‘Lou four thong’ literally means soup boiled over gentle heat, for a long period of time. And there’s a huge difference when cooking soup gently, rather than boiling everything in a mad rush.
So i got back home late last night, well past midnight and I quickly want to make lotus root soup for the Saturday.
Trying to minimize neighbours complaints, I have the lotus roots peeled and cut into half an-inch think. A generous amount of spare ribs, and throw in dried oyster and stripes of dried cuttle fish. All in with half a garlic, and 1.5 litres of water into the slow cooker pot.
On low heat, I have it cook till this morning, about 8 hours.
Soup got to be less oily, not too salty and not too much of dried seafood pairings so that it not too overpowering. I just love soups, it’s healthy, tasty and seriously easy to make one.
Well, the next time I make the same this lotus root soup again, i got to remember to cook it with peanuts and red dates.
Have a nice weekend everyone.