There is a folk saying: Eat radish in winter and eat ginger in summer. White radish is rich in calcium and vitamin C, which has the effects of promoting digestion, anti-inflammatory, anti-cancer and detoxification. It also has high nutritional value and is rich in carbohydrates and multiple vitamins, of which the vitamin C content is 8 to 10 times higher than that of pears. Radish does not contain oxalic acid, which not only does not combine with calcium in food, but is also conducive to the absorption of calcium. It just happens that the bone is rich in calcium. It is used with radish to make soup, which is a perfect match.
This soup of ribs is crispy, rotten and boneless, and the soup is fresh and mellow. It is a good food for winter diet therapy.
Banggu radish soup
Recipe Recommendations
- white radish half a
- banggu 1 piece
- wolfberry 1 small
- ginger 1 block
- onion 1 section
- salt appropriate amount
Steps for Banggu radish soup
1
Rinse the purchased stick bones and wash the radishes.
2
Put the stick bone into a cold water pot, boil it, remove the blood foam, and fish it out.
3
Cut the radish into hob pieces, slice the ginger, cut the green onions into sections, and soak the wolfberry in water.
4
Pour cold water into the casserole, add the stick bones, add the ginger slices, bring to a boil, turn to low heat and simmer for 1.5 hours.
5
Add carrot pieces and stir in salt. Continue to simmer over low heat.
6
When stewed until the radish is soft and rotten, add the soaked wolfberry. Simmer for another 5 minutes and serve.Banggu radish soup Make Tips
1. Add enough water to the casserole for stewing big bones at one time, and do not add it halfway. 2. Don't add salt too early when making soup, just season it before serving the pot. 3. It is best to use a casserole to make soup. Cook slowly over low heat and don't be impatient.