Comments on: Pork Bones with Lotus Root Soup http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/ Traditional Soups for the Modern Soup Drinker Thu, 09 Feb 2012 23:33:23 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: LadyTong http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/comment-page-1/#comment-25485 LadyTong Mon, 15 Aug 2011 12:55:06 +0000 http://www.thechinesesouplady.com/?p=227#comment-25485 Dear Caroline, I actually don't use salt too often in soups. My theory is to try to keep it as natural as possible and salt is something people can add to their own soups if they need more. Easier to add than take out. I do use salt sometimes to marinate the pork bones and/or fry with fish, so that will get into the soup, but in general, I don't salt. Of course, this is all up to personal tastes. Hope this helps, Lisa Dear Caroline, I actually don’t use salt too often in soups. My theory is to try to keep it as natural as possible and salt is something people can add to their own soups if they need more. Easier to add than take out. I do use salt sometimes to marinate the pork bones and/or fry with fish, so that will get into the soup, but in general, I don’t salt. Of course, this is all up to personal tastes. Hope this helps, Lisa

]]> By: Caroline http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/comment-page-1/#comment-25441 Caroline Mon, 15 Aug 2011 01:53:24 +0000 http://www.thechinesesouplady.com/?p=227#comment-25441 How come you don't list salt in most of your soups? When I make it, I always add salt at the end to flavor the soup. Thanks,Caroline How come you don’t list salt in most of your soups? When I make it, I always add salt at the end to flavor the soup.

Thanks,Caroline

]]> By: Nancy http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/comment-page-1/#comment-14731 Nancy Fri, 25 Mar 2011 22:55:09 +0000 http://www.thechinesesouplady.com/?p=227#comment-14731 Question in general. When I make soup, I tend not to eat the "ingredients" for whatever reason. after reading the section of how the lotus root absorbs most of the nutrients, I take that the liquid itself won't have much. Does this hold true for all soups? Question in general. When I make soup, I tend not to eat the “ingredients” for whatever reason. after reading the section of how the lotus root absorbs most of the nutrients, I take that the liquid itself won’t have much. Does this hold true for all soups?

]]> By: LadyTong http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/comment-page-1/#comment-10280 LadyTong Tue, 14 Dec 2010 11:28:19 +0000 http://www.thechinesesouplady.com/?p=227#comment-10280 Hi Shindy, Slow cooker is in fact the new "old fire soup". As you said, no time, don't waste energy, etc... The other popular thing to use these days are "thermal pots". You boil the soup for about 30 minutes to really get up the heat and ingredients moving and then put it in a thermal pot to let it "cook" further. It is still moving slowly because of the heat circulation, but it more bakes and the flavours all come out just as nicely. Try it! Thanks for your support! Lisa Hi Shindy,
Slow cooker is in fact the new “old fire soup”. As you said, no time, don’t waste energy, etc… The other popular thing to use these days are “thermal pots”. You boil the soup for about 30 minutes to really get up the heat and ingredients moving and then put it in a thermal pot to let it “cook” further. It is still moving slowly because of the heat circulation, but it more bakes and the flavours all come out just as nicely. Try it! Thanks for your support! Lisa

]]> By: shindy http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/comment-page-1/#comment-9960 shindy Fri, 03 Dec 2010 10:51:54 +0000 http://www.thechinesesouplady.com/?p=227#comment-9960 hi, lady its very surprised find your website.because i almost desperate looking for how to cook chinesse food/soup but in engglish version.i cant read chinesse although im chinesse.=P its it the same effect if i use slow cooker instead of boiling? u know, working mom dont have much time in boiling soup. usually i just use slow cooker at night n the soup ready at the next morning. is it ok? thx a lot. your website really helpfull shindy hi, lady

its very surprised find your website.because i almost desperate looking for how to cook chinesse food/soup but in engglish version.i cant read chinesse although im chinesse.=P

its it the same effect if i use slow cooker instead of boiling? u know, working mom dont have much time in boiling soup. usually i just use slow cooker at night n the soup ready at the next morning. is it ok?

thx a lot. your website really helpfull

shindy

]]> By: LadyTong http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/comment-page-1/#comment-4808 LadyTong Sun, 10 Jan 2010 12:16:17 +0000 http://www.thechinesesouplady.com/?p=227#comment-4808 Catherine, Are you adding it in boiling water? This way, the lotus roots cook IMMEDIATELY once it hits the water. I have never seen a red lotus root soup before! What other ingredients are you adding? Can you provide more information? What type of meats? Additives? Herbs? Lisa Catherine,
Are you adding it in boiling water? This way, the lotus roots cook IMMEDIATELY once it hits the water. I have never seen a red lotus root soup before! What other ingredients are you adding? Can you provide more information? What type of meats? Additives? Herbs? Lisa

]]> By: Catheriene http://www.thechinesesouplady.com/pork-bones-with-lotus-root-soup/comment-page-1/#comment-4795 Catheriene Sat, 09 Jan 2010 07:24:46 +0000 http://www.thechinesesouplady.com/?p=227#comment-4795 Hi, When I cook the lotus root it usually turn out red liquid. It not look clear like your pix that show on the top of this page. What can I do to make it turn out like yours. Thanks Hi,

When I cook the lotus root it usually turn out red liquid. It not look clear like your pix that show on the top of this page. What can I do to make it turn out like yours.

Thanks

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