Usually, ribs with yam, winter melon, tomatoes and so on one of the soup soup soup taste of the public can accept, in order to ensure that the taste, it is recommended to make soup choose purple casserole.

At the same time, pay attention to the slow stewing of small fire, not only can lock the nutrients, but also delicious flavor.

Radish beef bone soup stew practice:

Materials

Fresh beef ribs, white radish, ginger, salt

Beef ribs into the pot of cold water with ginger and boil on high heat.

2. After boiling, continue to cook for a few minutes to remove the blood. (Blood water should be removed so that the taste and color of the soup will not be affected, use chopsticks to poke, poke does not bleed water means good.)

3. After blanching the beef ribs with warm water to wash, re-enter the pot, add ginger and enough water to boil to a low fire stew for about 3 hours. (Warm water to wash will not make the beef taste firewood, water should be added at a time, add halfway will affect the flavor of the soup.)

4. white radish peeled and cut into chunks

5. beef ribs stewed until soft, into the radish, and add a little salt to taste, small fire stew until the radish is soft can be.

Ribs, ribs and vertebrae left over after meat picking of animals such as pigs, cows and sheep, with a small amount of meat attached, can be eaten, such as: braised pork ribs, is a Chinese home cooking.

Pork spare ribs, in addition to protein, fat and vitamins, also contain a large amount of calcium phosphate, collagen and bone mucin, which can provide calcium for young children and the elderly

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