Main Ingredients

Ribs 250g

White carrots 250g

Mushrooms 100g

Radish mushroom ribs soup practice steps

1. dealing with the ribs, clean water, sit in a pot of boiling water, the water boiled, the ribs blanch in the pot, about five minutes or so, according to the amount of the size. Your own grasp, the ribs in the blood blanch off, soup color will be clear, fishy flavor will not.

2. Now the radish is a seasonal vegetable, choose a medium size, peeled, cut into hobnail pieces, have the ability to cut into a variety of shapes you like.

3. Select a few meaty shiitake mushrooms, wash them in water, and make a few cuts to open them up for more flavor. Dried shiitake mushrooms can also be used, but if you choose dried shiitake mushrooms, you need to soak them earlier.

4. Ginger is indispensable for this soup. The white radish itself is a bit fishy, ginger can remove the fishy, at the same time to enhance the flavor. Of course, you can also cut into julienne.

5. This soup all the ingredients, in order, into the pot. First blanch the ribs, then another pot of boiling water, add the ribs, wait for the water to boil, then add the ginger to boil, and use a spoon to scoop off the surface of the floating foam. Then add mushrooms, white radish. Depending on the size of the amount of their own grasp of the time out of the pot, sprinkle salt before starting, do not recommend putting chicken essence. However, I personally feel that the longer you simmer it, the more flavorful the soup will be, and the radish will be soft and tender, and the shiitake mushrooms will be sweet and fresh.

Tips

To save time, you can cut the ribs with radish and mushrooms into small pieces, which is easier to taste.