Autumn warms radish
By VicentaLakin
Autumn winds are beginning to fill a good time. A bowl of sour and appetizers, which not only removes the heat from the summer, but also soaks the venom. The old duck's flesh is so hot that the food, such as carrots, carrots, mushrooms, sea belts, etc., is slowly boiled, the soup is bright and fragrance is plentiful, and the sour fragrance is sour that the taste buds are immediately opened。
Recipe Recommendations
- Old duck meat 600g
- white radish 200g
- carrots 200g
- mushrooms 100g
- kelp 50g
- wolfberry 20g
- jujube 20g
- Jiang 10g
- onion 10g
- green pepper 5g
- salt appropriate amount
- Sour radish and duck soup seasoning 1 bag
- sour and salty
- cook
- several hours
- ordinary
Steps for Autumn warms radish
1
Treatment of food products: duck slices, radish, mushrooms, seaband cutters。
2
Scrambling: ducks fall cold into the pot, with ginger chips and onions, boiled to blood and extracted。
3
Scrambled: Hot pots with less oil, ducks with a little pepper, ginger with a little yellow。
4
Add soup to the bottom: pour in enough water, boil it and then add to the old radish duck soup and boil it for 30 minutes。
5
Put it in the vegetables: then add white carrots, carrots, mushrooms, sea belts, and then boil the fire and slow it down for an hour。
6
Tastes: put in tarts and dates before coming out of the pot, and then put onions on the fragrance。Autumn warms radish Make Tips
The duck is fried and stewed, and the soup is thicker. It is recommended to use casseroles or soup casseroles to slow down and to make soup juice taste better. The sour fragrance of the radish is excruciating, with the thickness of the old duck, best suited for the fall and winter. A bowl of sour and beautiful radish duck soup, warm and warm, and a whole lot of it