White radish is often called "talinum", which is rich in carbohydrates, vitamins, phosphorus, iron and other nutrients, and has the effects of invigorating spleen and qi, strengthening stomach and promoting digestion, clearing heat and resolving phlegm.
There is also a folk saying: "Eating radish in winter and ginger in summer does not require a doctor to prescribe."
This is the most suitable season to eat, which is convenient and simple.
Raw materials:
600 grams of white radish, 500 grams of bones, leeks and a little ginger.
Exercise:
1. Wash the barrel bone.
2. Peel the white radish and cut it into hob blocks. Add 6 bowls of water to the pot and bring to a boil.
3. Put the oil in the pot, add the ginger and stir-fry it a little, then stir-fry the bones for one minute.
4. Put the fried bones into the boiled radish soup.
5. Bring the fire to a boil, and change it to low fire 1.5 hours.
6. Add salt to taste according to personal taste, and sprinkle some shallots when drinking.
Materials: white pepper 15 tablets, white melon 1000g, pig bone 500g, ginger 2~3 tablets.
Cooking: white pepper is slightly broken; Wash the white melon, remove the pulp and cut into pieces; Wash the pig bones and break them with the back of a knife. Put it in a clay pot with ginger, add 3000 ml of water (about 12 bowl of water), boil it with strong fire, then simmer for 3 hours, and add appropriate amount of salt and oil.
Raw materials of white radish pig bone soup:
600 grams of white radish, 500 grams of bones, leeks and a little ginger.
Exercise:
1. Wash the barrel bone.
2. Peel the white radish and cut it into hob blocks. Add 6 bowls of water to the pot and bring to a boil.
3. Put the oil in the pot, add the ginger and stir-fry it a little, then stir-fry the bones for one minute.
4. Put the fried bones into the boiled radish soup.
5. Bring the fire to a boil, and change it to low fire 1.5 hours.
6. Add salt to taste according to personal taste, and sprinkle some shallots when drinking.
Efficacy:
Stewed pork bone with white radish smells fresh and moist, and has the effects of invigorating stomach, moistening skin and increasing marrow.
White radish is often called "talinum", which is rich in carbohydrates, vitamins, phosphorus, iron and other nutrients, and has the effects of invigorating spleen and qi, strengthening stomach and promoting digestion, clearing heat and resolving phlegm.
Potato bone soup is nutritious, delicious, can nourish yin and replenish vitality, and has the effects of nourishing stomach, strengthening spleen and keeping fit. You might as well make it and drink it. It is not difficult to make potato bone soup. Here are some delicious practices recommended by netizens for your reference. I hope everyone can make potato bone soup that suits their appetite.
Potato bone soup 1: wash the bone first, put it in a casserole and boil it, then pour out the water and boil it again. This step is to remove the blood foam from the ribs, so that the soup will be clear. Need to be reminded that the stew pays attention to the original flavor, no need to put oil, and do not put too much seasoning. You can put a few slices of ginger to remove the fishy smell, and at most one star anise is enough to improve the taste.
After the soup is boiled, turn off the fire to a minimum, and then you can do other things. After cooking for about an hour, the bone soup gradually turns pale white, which is a big difference between the bone stew and the ordinary ribs stew. Peel the potatoes, cut them into pieces, put them in a pot, add some salt, and boil them over high heat for about half an hour. When the potatoes are ripe, they can be cooked. When the pot is out, the aroma is overflowing, and the pale white bone soup turns into a milky color, which looks very appetizing.
Potato bone soup II: 600 grams of potatoes, 500 grams of bones, leeks and a little ginger. Wash barrel bones; Peel the potatoes and cut them into hob blocks. Add 6 bowls of water to the pot and bring to a boil. Put oil in the pot, stir-fry ginger a little, then stir-fry bones for one minute; Put the fried bones into the cooked potato soup; Bring the fire to a boil, and change it to a small fire pot 1.5 hours; Season with salt according to personal taste, and sprinkle a little shallot when drinking.
Potato bone soup III: half a catty of potatoes, one catty of bones, salt, monosodium glutamate, fennel, wine, ginger slices and vinegar. Wash the tube bone; Peel potatoes, wash them, and cut them into hob blocks; Put the pipe bone into the pot, and when the water in the pot does not pass through the pipe bone and a large amount of floating foam surges, turn off the fire. Pour the water clean, wash the pot and wash the bones.
Put the bone in the pot again, then add water, after the bone passes, add twice as much water and boil; Add wine, turn on a small fire, skim off the foam, and then turn on a big fire. When the foam surges, skim it until it is clean; Add ginger slices, seven or eight fennel, a little vinegar, cover and simmer for about two hours; Add potato pieces, cook for about 20 minutes, season with salt and monosodium glutamate, and serve.
Reminder: burning bone soup with a little vinegar is beneficial to stew crisp and calcium absorption; The floating foam must be clean, not only has no odor, but also the soup is very refreshing; Adding a little fennel can make the soup more fragrant and appetizing.