Pork bone soup with scallops and radish(gan bei luo bo zhu gu tang )

Pork bone soup with scallops and radish

Introduction:

"Both radish and pork bone soup and radish and sparerib soup are very common on family dining tables. The soup has the fragrance of radish, the delicacy of sparerib, the freshness and sweetness of the soup, and the high nutritional value, so it is popular among people. But how can we make a more delicious and sweet radish soup? It's scallop, radish and pig bone soup. Scallop is the dried product of scallop. Its taste, color and shape are the same as those of sea cucumber and abalone. Its taste is very fresh. Compared with fresh scallop, its fishy taste is greatly reduced. When it is used to cook soup, the soup is fresh and delicious, tastes more fresh and sweet, and has rich nutritional value. "

Production steps:

Step 1: blanch the cleaned pork bone / spareribs in boiling water to get rid of the bloody smell.

Step 2: put the boiled pork bone / spareribs into the casserole with boiling water, put in ginger slices, boil them with high heat first, and then simmer them for 2.5-3 hours. (according to your own time, the longer the stewing time, the thicker the soup, and the better the taste)

Step 3: prepare some cooking materials in the process of stewing: cut radish into pieces by hob, cut Celery / scallion into pieces for standby; < br > hob cutting: roll the raw materials and cut them into pieces. To cut the hob pieces well, you must master three points; < br > one is straight knife cutting, < br > the second is the angle between the raw materials and the knife is 45-60 degrees, < br > the third is that you must roll the raw materials once for each cut piece, and the rolling range depends on the material The size of the block you want to process is usually rolling the raw material for one third of a week.

Step 4: when the soup is almost stewed, put the cut radish in and bring it to a boil.

Step 5: wash the scallops, put them in, and stew with radish. Change the high heat to low heat for about half an hour. In this way, the fresh and sweet taste of scallops can be fully dissolved in the soup, making the soup taste more delicious. In the last five minutes, add some refined salt.

Step 6: when the stew is ready, change the high heat, add appropriate amount of chicken essence, pour in Celery / chive, bring to a boil, add appropriate amount of pepper, and then turn off the heat.

Materials required:

White radish: right amount

Pig bone: right amount

Scallops: right amount

Parsley: right amount

Ginger: right amount

Pepper: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Note: [nutritional value]: white radish has the reputation of sairenshen, which shows that it is rich in nutrition; radish is sweet, pungent and cool in nature, entering the lung, stomach and large intestine meridians; it has the functions of clearing away heat and promoting body fluid, cooling blood and stopping bleeding, reducing Qi and widening the middle, eliminating food and resolving stagnation, appetizing and invigorating the spleen, smoothing Qi and resolving phlegm; pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium Can maintain bone health, it has the effect of nourishing yin and moistening dryness, tonifying essence and blood; suitable for deficiency of Qi and blood, yin deficiency and poor appetite; scallop has very high nutritional value, it contains a variety of essential nutrients; it has the effect of Nourishing Yin, tonifying kidney, regulating middle, lower Qi and benefiting five viscera; it can treat dizziness, dry throat and thirst, deficiency of tuberculosis and hemoptysis, spleen and stomach weakness, etc., and eating often helps to lower blood pressure Reduce cholesterol, tonify and keep fit. [warm tips for Jingchu]: it's not appropriate to put salt first when making soup, because salt has the function of penetration, which will drain water from raw materials, solidify protein, and make the taste insufficient. Radish is the main purgative and carrot is the tonic, so it's better not to eat them together. If you want to eat together, you should add some vinegar to blend, in order to facilitate the absorption of nutrients; scallops and sausage can not be eaten together: rich in amines, sausage contains nitrite, two kinds of food at the same time will combine into nitrosamines, harmful to human body.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Gan Bei Luo Bo Zhu Gu Tang