Radish not only can be fried to eat, to be used in soup is also very good, soup can be with ribs, ribs of calcium content is very rich, and soup can be better to play the nutrition of the ribs, then radish and ribs soup should be how to do it?
Radish and rib soup how to stew good drink
Radish with ribs made into a soup is more nutritious, but radish and rib soup should be how to stew is better to drink?
Note that the ribs should be blanched first to remove the meat flavor and bruises. Ribs should be cold water in the pot, the water boiled with a spoon to skim off the froth, otherwise fishing out the ribs when the froth will adhere to the ribs, blanching ribs about two or three minutes can be blanched, the ribs out of the pot can be put into warm water to clean up, so that stewed rib soup will be more clear.
Soak the ribs in warm water, so that the original flavor and nutrition of the ribs are better preserved, you do not have to blanch the ribs, affecting the flavor of the ribs. Stewing ribs when trying not to use the pressure cooker, cold water in the pot slowly stewed over low heat. Put ginger and green onion in the pot to remove the fishy flavor, and it will be more fresh. There is no need to put those spices, which will affect the taste. Put salt and chicken essence in the soup bowl. Make a separate dip. This will cater to the tastes of everyone in the family.
Effects of radish rib soup
Radish rib soup is very beneficial to the human body, so you can usually consume it regularly.
Radish rib soup, have tonic kidney and blood, nourishing Yin and dry and enhance the body's immunity, in addition to promoting digestion, gastrointestinal protection, prevention of diseases of the rich, cardiovascular protection, increased bone density, eliminating the "jet lag" and other efficacy; radish is not only nutrient-rich, containing a large number of vitamin C and zinc trace elements, but also has a sweet, pungent, flat and strong flavor, so you can often eat it. And the taste of sweet, pungent, flat, slightly cold, with heat, cool blood to stop bleeding, under the gas broad, eliminating food stagnation, appetizer spleen, smooth phlegm, etc., can enhance the body's immune function, improve the ability to resist disease, has a high therapeutic value.
In addition to protein, fat and other nutrients, spare ribs are also rich in calcium phosphate, collagen and osteomucin, which are important components of the skeleton, and are therefore suitable for osteoporosis, bone injuries, and the development of children and young people to eat. Radish is also rich in vitamin C, which has an antioxidant, anti-free radical effect, so as to achieve the role of delayed aging, especially suitable for women to eat.
How long does it take to cook radish rib soup
Radish rib soup should be stewed for a certain period of time to be tasty, usually how long does it take to cook radish rib soup?
Radish rib soup is usually boiled for 2.5 hours is more appropriate. And usually stewed pork chop soup, many people like to put all the ingredients ingredients at the same time into the pot, this is a very wrong approach, the correct is that you should first put the pork chop, the other ingredients should be put according to its cooking time, and seasoning is usually the back of the put, put the salt this step is particularly critical, be sure to wait for the pork chop stewed almost the same time to put the salt, that is, a few minutes before the pot.
To know that the ribs are not cleaned up, the stew is likely to have a fishy flavor, if the ribs soup has a fishy flavor, you can put the right amount of peel to continue to stew, peel contains orange peel glycosides, orange peel brass and other effective components, but also contains a variety of volatile oils, aromatic, not only can effectively remove the fishy flavor of the rib soup, but also for the human body to add a variety of nutrients.
Radish ribs soup how to stew not bitter
Some people do out of the radish ribs soup flavor is bitter, more difficult to eat, then radish ribs soup how to stew not bitter?
First of all, the ready ribs rinsed, chopped into small pieces, prepare a pot of water to put the ribs, blanch rice surface color can be fished out, blanching can be put in some ginger inside, can remove the fishy taste. White radish washed and peeled, cut into the required size, prepare a casserole, metal pots and pans cooked out of the casserole is not so good, plus some water, put the ribs into the water boil over high heat, water boil plus cut white radish, once again over high heat boil, turn to medium heat, cover the lid of the pot to simmer for half an hour. Almost time to open the lid to put salt, stir well, you can also sprinkle some pepper, so that the stew out of the soup is not bitter.
Note that radish blanching before cooking can remove the odor. Radish has a spicy and astringent flavor is due to the radish contains substances called mercaptan and black mustard seed glycosides, these two substances after blanching can be converted into volatile mustard oil, not only remove the radish in the spicy, astringent, but also can make the radish in the part of the starch into glucose to produce a slight sweetness, fresh taste.