The radish soup
By VicentaLakin
Autumn is a time when radish is on the market, when it is sweet enough to salivate and nourish itself; especially the white radish, which also has the effect of coughing and detoxification, and the price is particularly good, with a pound of money and a corset of bones to make it sweet and nourished; “Autumn white foods, sour foods,” which is more than appropriate in autumn。
Recipe Recommendations
- Tong Gu 2 pieces
- white radish 1 piece
- wolfberry a little
- onion appropriate amount
- salt 1 teaspoon
- balsamic vinegar 1 teaspoon
- cooking wine 1 tablespoon
- Jiang appropriate amount
Steps for The radish soup
1
The cask is immersed in water for a while, with a proper amount of fresh water and wine in the pot, and cold water is poured into the cask。
2
Pick it up, clean it up and put it in the soup pan。
3
Add ginger onions and a proper amount of fresh water, build a fire, my family likes soup, and water is more。
4
When it's boiled, if there's blood on the surface, it needs a spoon to throw them away。
5
Then you add a big spoon of wine to the fragrance。
6
Put a little spoonful of vinegar soften the skull, release the calcium, cover the lid and light the fire, and make it for 40 minutes。
7
This is the time to clean up the radish, clean up the skin, cut it into rollers, wash it again with water。
8
Forty minutes later, the bones and flesh were cooked, and the bones and appropriate bone soup were poured into another pot with the carrots; some of them were left under the bone soup。
9
It boils, turns, continues for about 20 minutes。
10
When the radish sprouts up to the point of decomposition, it can be salinized, and the amount of salt will be in its own taste。
11
And finally, a little more color。
12
Let's put out a plate, put onions and spices
13
The fragrance radish is ready, soft and delicious, and sweet, very refreshing and delicious。The radish soup Make Tips
1. The bones bought cannot be cooked directly, but must be soaked with water and then made with soup; the bone soup thus made is either strong or tasteless. 2. A small amount of vinegar is added to the bone stew, which not only enhances the incense, but also causes the rapid softening and decomposition of the bone and stimulates the release of calcium in the bone。