White radish is usually used when stewing soup. Because the white radish in the soup and ribs after the stew. The white radish is very soft, eaten softly and does not have the characteristic flavor of the green radish, so it is better to use the white radish in the stew, the flavor is also very good.

Ribs stewed radish

Materials: 250 grams of ribs, 150 grams of white radish Seasoning: moderate amount of cooking wine, salt, chicken essence, green onion, ginger, each a little

Making Steps

1, the Ribs washed, chopped into small pieces, blanched in boiling water, fished out to control water, radish peeled and washed, cut into hobnail pieces.

2, hot oil in the pot, put onion and ginger stir-fried, then add the right amount of water, pork ribs, cooking wine and salt, add a little vinegar as appropriate, with a large fire boil and then switch to a small fire stew.

3, and finally into the radish pieces, with a small fire stew until cooked, add a little chicken essence can be.

Nutritional value:

1, radish is rich in vitamin C and trace elements of zinc, which helps to enhance the body's immune function and improve disease resistance. Radish contains lignin, which can increase the vitality of macrophages and phagocytosis of cancer cells. In addition, radish contains a variety of enzymes that can break down carcinogenic amine nitrite, with anti-cancer effect.

2. Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia. In addition to containing protein, fat and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen and bone mucin, which can provide calcium for young children and the elderly.