Boil a big pot of bone soup, and cook some white radish with only part of the soup. The nutritional value of white radish is beyond doubt. As the saying goes, "eat radish in winter and ginger in summer, and don't seek medical advice." Adding white radish can not only enrich nutrition, but also contain more fiber and water, which is suitable for health care and beauty. Moreover, it tastes sweet but not greasy, and can clear away heat and fire, moisten the lungs and dry.

Technology: boiling

Taste: salty and delicious

Time:

Heat: Higher heat.

Composition:

Cooking steps:

1. Put the soaked big bones into a pressure cooker, and put a proper amount of cold water into the cooker;

2. Bring the fire to the boil and skim off the floating foam.

3. Add ginger slices and shallots, and then add white vinegar.

4. Cover the pot, turn off the fire after the fire boils and the air pressure valve rings, and turn off the fire for fifteen minutes.

5. Peel the white radish, cut it into hob pieces and put it in the pot. Add the prepared broth and bones.

6. After the fire boils, cover the pot and turn to low heat, and cook for 20 minutes.

7. Add salt and pepper to taste.

8. After mixing well, sprinkle some chopped green onion on it.

Cooking skills:

Soak some blood in cold water in advance, so that bone soup is fresher than boiled water. When boiling again, skim off the residual blood foam.

It's easier and time-saving to press the bone with a pressure cooker first. Put it in cold water, add ginger slices and shallots to remove fishy smell, and then add some white vinegar (adding white vinegar can make more calcium in bones dissolve in soup). Turn off the fire after pressing 15 minutes, and the soup will be ready.

When the broth is ready, add the contents at will. I use white radish today and stew it together for 20 minutes. Season with salt and sprinkle some shallots.