The best pairing for oxtail soup is white radish, carrot and tomato, which can add fresh flavor and nutritional value to the soup.

Oxtail soup itself is already very tasty and rich in collagen and collagen, and pairing it with white radish, carrot and tomato can further increase the flavor and nutritional value of the soup. White radish and carrot are rich in vitamins and minerals, especially Vitamin A and Vitamin C. Tomato, on the other hand, is rich in the antioxidant lycopene, which has high nutritional value.

When making oxtail soup, you can blanch the oxtail to remove blood and impurities, then put it into a pot with white radish, carrot and tomato, and simmer it slowly over low heat for several hours. This will allow the ingredients to fully integrate and release more nutrients and flavors. In addition to white radish, carrot and tomato, you can also try adding some other ingredients such as red dates, wolfberries, angelica and other herbs to increase the nutritional and medicinal value of the soup.

Oxtail a variety of ways to eat

1, braised oxtail: this is the most common practice, the oxtail cleaned and cut into sections, put into the pot stew, add soy sauce, soy sauce, sugar, cooking wine and other seasonings, and slowly simmer until the oxtail is cooked rotten can be. This practice of oxtail is tasty and nutritious.

2, stewed oxtail: wash the oxtail cut into sections, put into the pot with water to boil, skimmed off the froth and turn to a small fire slow simmer, add an appropriate amount of ginger, scallions, cooking wine and other seasonings, stewed to oxtail can be cooked. This practice of oxtail soup is fragrant and delicious, suitable for people who like light taste.

3, oxtail hot pot: the oxtail will be washed and cut into sections, put into the hot pot to cook, and then with a variety of vegetables, tofu and other ingredients together with shabu-shabu. This practice of oxtail hot pot is flavorful and nutritious, which is very suitable for winter consumption.