Cuttlefish And Lotus Root Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Soup | 8 | Servings |
INGREDIENTS
| 1/2 | Dried cuttlefish | |
| 1 | Piece tangerine peel | |
| 1 | lb | Lotus root |
| 1 | lb | Pork neck bones |
| 1 | qt | Water |
| 3 | qt | Water |
| 3 | Chinese red dates | |
| 1 | t | Salt |
INSTRUCTIONS
Separately soak dried cuttlefish and tangerine peel. Peel lotus root. Cut in half lengthwise, then in 1/4-inch slices. Boil water and pour over pork bones in a soup pot. Parboil 5 minutes. Drain, discarding liquid, and rinse bones under cold running water. Cover pork bones with remaining water and bring to a boil over high heat. Reduce to a simmer and skim off fat. Add soaked cuttlefish, tangerine peel, lotus root, reddates and salt. Simmer, covered, 1 hour. Skim surface. Add boiling water to restore to original 3 quarts. Simmer, covered, 2 hours more. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 465.8mg
Potassium: 252mg
Carbohydrates: 12.1g
Fiber: 2g
Sugar: 2.8g
Protein: 1.1g