Stew the radish until it is soft, and all the sweetness of the carrot will melt in the bone soup, which is delicious.
The function of radish bone soup
Dagutang has the dietotherapy effects of preventing osteoporosis in middle-aged and elderly people, delaying aging, nourishing human body and enhancing resistance. It also has a very good beauty and skin care effect for women who often drink bone soup, and can promote wound repair for postoperative patients.
In the case of stewed beef bone soup, adding radish not only has stronger taste, but also has the effects of diet therapy to prevent influenza, moisten lung and relieve cough, and relieve cough and phlegm.
If you use very simple condiments, the stewed juice will be delicious. The following is the practice of radish bone soup:
Ingredients: 500 grams of beef bone, radish 1 root, ginger 1 slice, 2 tablespoons of rice wine, 4 kg of cold water, green garlic sprout 1 slice, mutton powder and appropriate amount of salt.
Preparatory work:
1. Wash and chop beef bones, then soak them in cold water for 4 hours, remove the blood after soaking, and wash and drain them for later use.
2, ginger diced, radish diced, green garlic seedlings tied.
Practice process:
1, put a proper amount of oil in the pot to boil, then saute the ginger slices, then pour in the soaked beef bones and stir-fry until the color fades, and then pour in 4 kg of cold water to boil.
2. Skim off the white foam boiled from beef bones with a spoon, add 2 spoonfuls of rice wine and 1 root green garlic seedlings, then pour in radish pieces and cook again.
3. If there is foam in the whole cooking process, continue skimming until the juice looks clearer, then cover it and simmer for 2.5 to 3 hours.
4. Pick out the green garlic seedlings and throw them away. Add mutton powder and salt to taste.
How to cook delicious and tasteless bone soup
Bone soup will stink if it is not cooked well. Many people call this smell "cow" smell. To remove this odor, it is important to soak the blood in the cow bones in advance and skim the blood foam during the whole boiling process, so as to remove the odor of most bone soup.
If you want to get rid of the smell of bone soup more thoroughly, you can cut 1 reed into three sections, tie many small round holes on the reed with wooden chopsticks, then put the money from the reed into the pot and cook it with the beef bones until there is no white foam in the pot, and then take out the reed and throw it away. The next process is unnecessary.
A small amount of vinegar can also be added in the case of boiling bone soup, which can not only promote the dissolution of nutrients such as calcium and phosphorus in bones into the soup, but also make the bone soup have stronger health care and dietotherapy effects, and also make the soup more delicious.