Radish soup(run fei li qi bai luo bo da gu tang )

Radish soup

Introduction:

Production steps:

Step 1: prepare the material; wash the white radish bone and set it aside

Step 2: cut the radish into large pieces

Step 3: first boil a pot of water, put in the big bones, blanch for a few minutes, and boil out the blood in the bones

Step 4: take out the bone and rinse it with cold water for use.

Step 5: put all the washed materials and water into the electric pressure cooker. Add a few drops of white vinegar,

Step 6: start the soup button

Step 7: after the soup is cooked, add a little salt

Materials required:

Big bone: moderate amount

Scallion: right amount

Ginger slices: right amount

Salt: right amount

Water: moderate

White vinegar: right amount

White radish: right amount

Note: Stew with cold water, cold water must be added enough, cold water can make the outer layer of meat protein will not immediately solidify, inner and outer layer of protein can be fully dissolved in the soup, so that the taste of the soup is more delicious. 2. When stewing bone soup, add a few drops of white vinegar, because vinegar can make the calcium and phosphorus in the bone dissolve into the soup. At the same time, don't add salt too early, because salt can make the water in the meat run out quickly, which will speed up the solidification of protein and affect the taste of the soup.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Run Fei Li Qi Bai Luo Bo Da Gu Tang