Turnip soup(luo bo lian guo tang )

Radish soup method:

Raw materials for making radish soup

500g pork, 750g white radish, 10g ginger, 15g scallion, 75g vegetable oil, 25g dry pepper, 75g Douban, 20 pepper, 75g soy sauce, 0.5g monosodium glutamate.

The processing steps of radish soup are as follows:

1. Choose the fat and lean pork, remove the hair and clean it. The water in the pot is subject to submerging the meat (add enough at one time, don't add more). Boil the meat on a high fire, then add the pork, and remove the foam when it is reboiled (remove the foam at any time during the production process). Then add 10 prickly ash, and put ginger in, cover well. After boiling for 10 minutes, insert the chopsticks from the skin of the meat with a little force. Once the chopsticks are put on, it will be hot enough. Then take it out to air, and cut it into two pieces according to the pattern after it is not hot. Put the meat on the vegetable mound and slice it into 10 cm long slices. The thinner the better.

2. Peel and wash the radish, cut it into 5 cm long, 4 cm wide and 0.6 cm thick slices, and add the scallion to the broth for 6-7 minutes. Until the sliced radish is just cooked, pour the sliced meat into the pot and stir well, then cook for 2-3 minutes. stay

The characteristics of radish soup are as follows

This vegetable soup is white and suitable for hot eating. The meat is fat and thin without peeling off the skin. The entrance is fat but not greasy, and thin but not soft. When eating with seasonings, it tastes spicy and delicious. The soup is raw and the meat tastes fresh and sweet. Hot pot in winter is suitable for all seasons.

Turnip soup

Radish soup is a local traditional soup dish in Sichuan Province, which is the most suitable for hot eating. The soup is raw, milky white in color and delicious in aftertaste. Pork is fat and thin, fat but not greasy, thin but not firewood. Spicy and delicious, full of local flavor. In winter, food is often served in hot pot to keep the dishes hot and the soup fresh, so it is called Lianguo.

Add soy sauce, onion, coriander and monosodium glutamate to the crispy bean paste. Dip in radish and sliced meat.

Raw materials

300 grams of skinned fat and thin pork, 500 grams of white radish, bean paste, soy sauce, scallion, coriander powder, monosodium glutamate, ginger, scallion, pepper.

Production process

1. Scrape and clean the pork, heat a small pot of water, add the pork, boil it, skim off the foam, add ginger, scallion and pepper, cook the meat, take it out and cut it into thin slices. 2. Chop the bean paste finely, stir fry it with oil over low heat until fragrant. When the oil turns red, let it out to become crisp bean paste. 3. Peel the radish and cut it into thick slices. Put it in the broth. Cook it over medium heat until it is almost cooked. Add the sliced meat and cook it for 2-3 minutes.

Production method 2

Pork... 500g dry pepper... 25g

White radish, 650g pepper, 20 grains

Scallion white..... 15g watercress..... 75g

Ginger..... 10g soy sauce..... 75g

Vegetable oil..... 75g monosodium glutamate..... 1g

1. Select 500g pork leg with skin and meat, remove the hair and scrape it clean, boil it in boiling water until it is reboiled, remove the foam, and then add ten pepper. Beat the broken ginger, boil for about 10 minutes, take it out when it's just cooked, air it until it's not hot, cut it into 10 cm long thin slices with a sharp knife, the thinner the better.

2. Peel and wash the radish, cut it into pieces 9cm long, 3.5cm wide and 1cm thick, put it into the broth with scallion and cook it until the radish pieces are just rotten. Stir the meat pieces in the pan and cook them together for 2-3 minutes. When the radish is rotten, add 0.75g monosodium glutamate to make the "continuous pot" (pay attention to cover the pot at any time during cooking).

3. Put 10 pieces of Chinese prickly ash and dried pepper into a pot, stir fry them continuously on low heat until they are crisp, add a little vegetable oil, stir well, grind them into powder, and serve them in a large soup bowl. Heat up the vegetable oil and pour it into the hot pepper noodles when the temperature is reduced by half. Then add 0.25g of bean paste, soy sauce and monosodium glutamate and mix them well. Put them on the plate and serve with the pan.

In winter, food is often served in hot pot to keep the dishes hot and the soup fresh, so it is called Lianguo.

This is a traditional soup dish of Sichuan flavor. It's best to eat hot. The soup is raw, milky white in color and delicious in aftertaste. Pork is fat and thin, fat but not greasy, thin but not firewood. Spicy and delicious, full of local flavor.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Luo Bo Lian Guo Tang