Although this soup is simple to say, it is also tricky to make. Some people who can't make this soup often make this cool and sweet soup very greasy, and the radish is not tasty enough. If the soup is lost, please be sweet. Next, I will teach you how to make this home-made white radish sparerib soup more delicious and delicious, and secretly tell you four tips for making this soup.
Next, we'll prepare the ingredients: a white radish, 500g spareribs, appropriate amount of water, a few small celery, scallops, salt, monosodium glutamate and pepper.
Then began to make delicious white radish sparerib soup:
Peel the white radish, wash it, cut it into pieces, wash the ribs, pour in proper amount of water, and cook it in a pressure cooker or rice cooker. After the ribs soup is cooked, skim off the floating foam (residual blood), put the radish and scallops in, close the lid again and cook it again. The water must be enough, otherwise there may be no soup after cooking twice. (Here are two tips: the ribs soup should be cooked twice, the second time remember to skim off the floating foam on it, and put a small amount of scallops, and a few scallops can be very fresh! ! ! ) The soup cooked for the second time can be seasoned with salt and monosodium glutamate. Of course, the essential seasoning is pepper, because the smell of pepper can inhibit the greasy smell of ribs themselves, and it can also promote our appetite, remove the fishy smell and help our digestion (this is the third trick, remember well! ) After adjusting the flavor and turning off the fire, put the chopped celery powder in and stir it, so that a delicious white radish sparerib soup is finished (remember the last trick is to turn off the fire and put it last, so as to maximize the original special smell of celery and extract the savory taste of sparerib soup. )
Do you feel very simple after reading the making process of sparerib soup? I think my tips are very easy to use! In order not to let you forget these great tips, let me summarize them again!
Tips 1. Cook the ribs twice, the first time it is eight-cooked, and then skim the foam and put the white radish in the second time;
Tip 2: put a few scallops to properly refresh;
Tip 3: Put some pepper to taste;
Tip 4: put the celery powder in after turning off the fire, so as to avoid the celery powder from being cooked for too long, losing its fragrance and failing to achieve the effect of refreshing.
These are my tips for making super delicious white radish soup at the bottom of my closet. Remember to take notes! In fact, it's not difficult to say it's difficult to say it's easy to say it. If you master these tips I just said, you can make a more delicious, fresh and refreshing sparerib soup. Looking at the milky sparerib soup, I feel that I have smelled its sweet taste through the screen, and my saliva is coming out!