1, Practice 1

Raw materials: 1 white radish (about 400 grams), 2 to 4 dried scallops, 5 bowls of soup. Seasoning: Chen wine, salt, sugar, moderate amount.

Practice: Wash and peel white radish, cut into pieces or make radish balls. Soak the dried scallops in water the night before, wash them the next morning and tear them with your hands. Put the stock, white radish and dried scallop in the pot, boil it with high fire and then change to _ fire to cook for 20 minutes, season with Chen wine and sugar and cook for another 20 minutes.

2, practice two

Materials: 150 grams of white carrots, 30 grams of carrots, 80 grams of chicken bones, 2 slices of ginger, a little parsley, a pinch of salt, a pinch of rock sugar, a pinch of pepper.

Practice: Peel and cut white radish and carrot into pieces. The chicken bone is put into boiling water to scald for 3 minutes to remove and wash. Put the chicken bones and white radish, carrot and ginger into the inner pot with water, add 1 cup of water to the outer pot and cook until jumping up and then simmer for 10 minutes, then add all the seasonings and cilantro can be.

3, practice three

Raw materials: 100 grams of white radish, seaweed, 500 grams of broth. Seasonings: salt, monosodium glutamate, shaoxing wine, chopped green onion each moderate.

Practice: Wash the seaweed; wash the radish, remove the skin, cut into thin julienne strips for use. Pour 1 tablespoon of oil in a frying pan, stir-fry with chopped green onion, then add shaoxing wine, broth, shredded radish, seaweed at the same time into the pot, until the soup boils, shredded radish cooked. Then add monosodium glutamate (MSG), salt to taste, skim off the floating foam that is.