Radish stick bone soup(luo bo bang gu tang )

Radish stick bone soup

Introduction:

"There is a" small ginseng, "said the white lop contains protein, sugar, vitamin A, vitamin C, nicotinic acid, and no element calcium, phosphorus, iron and so on. Radish contains glucoamylase and mustard oil, which is beneficial to human digestive function. It has the effect of removing phlegm, moistening lung, detoxifying and promoting fluid, relieving cough and defecation. In recent years, medical circles have found that white radish has anti-cancer effect: because white radish contains lignin, it can improve the activity of macrophages and phagocytize cancer cells. It also contains an enzyme that can decompose carcinogenic nitrosamine, so it has anti-cancer effect. In addition, white radish is one of the best sources for human body to supplement calcium. Autumn is the harvest season of radish. The market is full of cheap radishes. When you buy radishes, you can mix, fry and stew them. You can also dry them in the sun or cut them into shredded radishes to dry them in the sun to make pickles. They are all delicious dishes. Radish stick bone soup, together with jujube, longan and wolfberry, can supplement calcium, nourish and warm the stomach. Meat, vegetable and soup are all available, with comprehensive nutrition. Eat soup first, and the proverb says: "drink soup before meals, is better than a prescription", some people say: "drink soup before meals, slim and healthy", it seems that soup is very important in our diet structure

Production steps:

Step 1: raw materials

Step 2: cut the scallion into small pieces, ginger and garlic into slices, shell the longan, core the jujube and cut into small pieces

Step 3: blanch the bone with cold water, add some cooking wine, ginger slices and garlic slices

Step 4: cut radish into hob pieces

Step 5: add appropriate amount of salt into radish, grasp well by hand, marinate for 15 minutes

Step 6: put water in casserole, add jujube, medlar, longan, ginger, garlic and scallion, bring to a boil

Step 7: after blanching, take out the bone and stir fry it in a frying pan. Dry the steam without oil. Add salt, soy sauce and white vinegar

Step 8: put the stir fried stick bone and pickled white radish into the casserole, pour out the pickled water and simmer for 3 to 4 hours

Step 9: out of the pot, taste whether the salt is appropriate, if the salt is not enough, add some salt

Materials required:

Banggu: 500g

White radish: one

Ginger: one piece

Shallot: a period

Jujube: two

Longan: three grains

Wolfberry: Ten pills

Garlic cloves: three cloves

Salt: right amount

Soy sauce: a little

White vinegar: a little

Cooking wine: a little

Note: 1. After blanching, rinse off the floating powder with water, and then stir fry with salt, which is better than stewing directly, and the taste of meat is much better; 2. Don't add oil when stir frying, so reducing the amount of oil is good for health, and the soup is better, so it's better to use a non stick pot; 3. The taste of white radish is good after salting, and the radish doesn't have bitter taste, so the soup is delicious It's delicious, too.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Bo Bang Gu Tang