Difference between revisions of "Squid Soup with Lotus Root"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Hong Kong ([^cC])(.*)\]\]" to "Category:Hong Kong cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* some [[salt]] | * some [[salt]] | ||
| − | == | + | == Procedures == |
# Soak the dry [[squid]] in clear [[water]] at least 1 hour, pour away [[water]]. | # Soak the dry [[squid]] in clear [[water]] at least 1 hour, pour away [[water]]. | ||
# Wash [[lotus root]], peel and chop into thick slices. | # Wash [[lotus root]], peel and chop into thick slices. | ||
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[[Category:Green bean Recipes]] | [[Category:Green bean Recipes]] | ||
[[Category:Hong Kong cuisine]] | [[Category:Hong Kong cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Lotus root Recipes]] | [[Category:Lotus root Recipes]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
Latest revision as of 10:44, 15 July 2012
Ingredients
- 1 piece (150 g) dry squid
- 350 g lotus root
- 600 g pork loin
- 3 slices ginger
- 5 tbsp green bean
- some salt
Procedures
- Soak the dry squid in clear water at least 1 hour, pour away water.
- Wash lotus root, peel and chop into thick slices.
- Wash pork loin and cut into 4 - 5 pieces, wash green bean.
- Put approx.
- 3-4 liter of water into a pot (longer boiling time, more water).
- Add all materials together when water is heat, cover well.
- Boil in low heat for 2 – 3 hours, add salt to serve.
