Every year in autumn and winter, white radish will become the first choice for people to stew soup. As the folk proverb says, "Eating radish in winter and ginger in summer will make you healthier." Although radishes can be eaten all year round, white radishes in autumn and winter are the sweetest and juiciest, which can be used to make dumplings, radish balls, chicken radish, stew and stir-fry and so on. Now is the time to eat white radishes, so what are the skills of white radish stew?

white radish stew can be cooked by everyone, but some people stew white radish that is yellow and opaque, while others stew it with an odor. This odor is unique to white radish, and people who don't like it are also called "odor". Although white radish stew is simple, it still needs to master some skills to make the soup fresh radish sweet and translucent. White radish stew, don't go directly to the pot, add 1 step and 1 material, the radish is sweet and transparent without odor. Add one more step to the white radish stew

Many people just throw the white radish stew in the soup, which is actually wrong, because when the white radish tissue is broken or cooked, the substance containing myrosinase will be released, which will act on glucosinolates and form odor substances such as isothiocyanates. At the same time, the white radish also contains mustard oil, which is very spicy, so the white radish can't be stewed directly, so adding one more step is to blanch.

Hotel chefs who know how to cook radishes always take the step of blanching before stewing them, so the radishes made by the hotel are sweet and transparent, beautiful and delicious. Blanching can effectively remove the peculiar smell and spicy taste of white radishes, and the stewed radishes are crystal clear and beautiful in color, so blanching is necessary. Add one more ingredient

When stewing soup at home, the fresh white radish obviously has a bitter taste, which is caused by excessive nitrogen fertilizer and insufficient phosphorus and potassium fertilizer during the growth of white radish. If there are more alkaloids in white radish, white radish will also be bitter. We don't know whether it will be bitter before eating white radish, but we can't help it when eating it, so we should add one more ingredient when stewing white radish, which is rock sugar.

Many people will ask, adding rock sugar soup is not sweet, so rock sugar can't be put in disorder, only less and not more, and a little less soup won't be sweet. White radish absorbs a small amount of sugar from rock sugar, which makes people feel that this is the sweetness of white radish itself. If you put more, it will only be counterproductive. Therefore, you should master the amount of rock sugar, and generally put 2 ~ 3 pieces in a pot of soup at home.

The above is the skill of stewing white radish. No matter what soup is stewed with white radish, you can use one ingredient in this step. The stewed white radish is fresh, sweet and transparent, and has no peculiar smell. Let's stew a bowl of soup with ribs and white radish.

stewed pork ribs soup with white radish

Step 1: Prepare ingredients

Ingredients: white radish and pork ribs.

auxiliary material: ginger.

seasoning: salt, chicken essence and white pepper.

Step 2: Start making

1. Clean the ribs and soak them in water for 1 hour, so that the residual blood in the meat can come out and the fishy smell can be reduced.

2. Clean the white radish, peel it and cut it into pieces with a knife, and the size can be determined according to your own preference. It is suggested that the stewed radish should be cut into large pieces, then blanched in a pot, and the blanching time should be determined according to the size of the radish pieces, and then taken out for shower.

3. Heat the oil in the pan, add the ginger slices and stir-fry until fragrant, then soak the ribs, stir-fry the drained ribs in the pan with low fire until slightly browned, add enough water for the soup, and turn to low fire for stewing. After fresh ribs are soaked in bleeding water, you can fry the soup directly without blanching.

4. If there is a soup casserole or other cooking utensils at home, it is best to pour the soup into the casserole and simmer it slowly, so that the stewed soup is fresh and delicious.

5. stew the soup for 1 hour, then put the blanched white radish into the soup and stew for about 3 minutes. After the soup is cooked, add salt, chicken essence and white pepper.

—— "Tips for making stewed pork ribs soup with white radish"

1. It is best to choose white radish with moderate size, smooth surface and fresh radish buds. This kind of white radish is fresh, sweet and moist, and the stew is delicious.

2. ribs are delicious only with fresh soup, which can effectively remove the fishy smell after soaking, and the soup after stir-frying will be thick and white.

3. Remember to add blanching water before stewing white radish, and add a little rock sugar during stewing.

white radish stew is a favorite of many people. If you want to stew white radish well, you should remember that white radish should not be directly put into the pot, and add one step and one ingredient more. The radish is sweet, transparent and odorless.