Kelp and radish soup(hai dai luo bo tang )

Kelp and radish soup

Introduction:

"Kelp is also called Jiang cabbage. When it is used as medicine in traditional Chinese medicine, it is also called kunbu. It is also known as the most alkaline food. It is well known that iodine is the most abundant element in kelp. In fact, there is another substance called potassium, which is also very rich. If you ignore the fact that potassium is equivalent to one third of the nutrients, potassium can also help eliminate the problem of floating meat in the body, that is, the fat layer, and it can also balance the sodium in the body. This soup will be combined with radish, which can promote gastrointestinal peristalsis; it will also be added with appetizer hawthorn and very fragrant osmanthus. This soup is not only different from the kelp soup in the north, but also has the characteristics of the south. It is suitable for drinking in the increasingly hot summer. It can clear away heat, detoxify, relieve heat and greasy

Production steps:

Step 1: prepare the materials;

Step 2: clean kelp, soak in water for two or three hours, change water for two or three times;

Step 3: peel and slice radish;

Step 4: add 3 bowls of water to the pot, add ginger slices and hawthorn after boiling, and then cook over medium low heat for a while;

Step 5: add kelp and radish and roll for 10 minutes;

Step 6: seasoning the ingredients with salt, oil and Osmanthus fragrans.

Materials required:

Kelp: 50g

White radish: 300g

Hawthorn: 10g

Osmanthus fragrans: 10g

Ginger: 4 tablets

Salt: right amount

Oil: right amount

Note: 1, soak kelp water into the soup, because kelp in the process of soaking will precipitate some mannitol and vitamins, together into the soup can make kelp nutrients get the best preservation. 2. The time of making kelp soup should not be long. The fire should be turned off in 15 minutes.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: sour and salty

Chinese PinYin : Hai Dai Luo Bo Tang