http://www.thechinesesouplady.com/pork-bones-and-lotus-root-with-chestnuts-soup/ Traditional Soups for the Modern Soup Drinker Mon, 06 Sep 2010 23:24:27 +0000 http://wordpress.org/?v=2.7 hourly 1 http://www.thechinesesouplady.com/pork-bones-and-lotus-root-with-chestnuts-soup/comment-page-1/#comment-4146 Angie Mon, 07 Dec 2009 22:09:03 +0000 http://www.thechinesesouplady.com/?p=439#comment-4146 Hi, how much water do i use? Hi, how much water do i use?

]]> http://www.thechinesesouplady.com/pork-bones-and-lotus-root-with-chestnuts-soup/comment-page-1/#comment-1418 LadyTong Tue, 05 May 2009 11:58:10 +0000 http://www.thechinesesouplady.com/?p=439#comment-1418 The reason Chinese people say to salt the bones is to release the "fire" or "heatiness" from the bones. You do this an hour or two before you boil the bones or meat and it reduces the overall "heatiness" of the soup. From a more practical standpoint, once you marinate in salt, you can simply just blanch the meat and boiling water and the meat is tasty enough without additional salt. The reason Chinese people say to salt the bones is to release the “fire” or “heatiness” from the bones. You do this an hour or two before you boil the bones or meat and it reduces the overall “heatiness” of the soup. From a more practical standpoint, once you marinate in salt, you can simply just blanch the meat and boiling water and the meat is tasty enough without additional salt.

]]> http://www.thechinesesouplady.com/pork-bones-and-lotus-root-with-chestnuts-soup/comment-page-1/#comment-1022 chang Wed, 22 Apr 2009 01:36:51 +0000 http://www.thechinesesouplady.com/?p=439#comment-1022 hi, i just wanted to ask why do i have to mix salt with the bones? hi, i just wanted to ask why do i have to mix salt with the bones?

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