Beef bone and radish soup(nuan shen nuan xin niu gu luo bo tang )

Beef bone and radish soup

Introduction:

"As soon as the snow is over, the real winter will come. In the cold season, you might as well eat more warm food, such as beef, mutton and so on. Moreover, the beef is warm, and you won't get angry when you eat it. This season is more suitable, but if you have old people and children at home, you might as well do it often. The taste is not bad. The key is to build up your body and drink it without fear of cold. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and postoperative rehabilitation of people in the supplementary blood loss, repair tissue and so on, particularly cold, winter beef can warm stomach, is the season's beneficial products; and white radish is rich in vitamins, heat clearing and detoxifying, Kang stomach, spleen, cough and dysentery and prevention. Night blindness, eye disease, dry skin, etc

Production steps:

Step 1: soak the beef in advance, change the water several times during the process, the cleaner the blood water is, the better, then wash it thoroughly, and blanch it in the pot of onion, ginger and pepper water

Step 2: the beef I bought is quite fresh without any dirty foam

Step 3: rinse the boiled beef with cold water

Step 4: put enough water in the casserole, pour in a little vinegar, and then throw in the onion and ginger to stew

Step 5: This is the state of stewing for about two hours. I used the electric stew pan, and the water didn't boil until one hour,

Step 6: after the beef is soft and rotten, white radish can be added

Step 7: stew for about 20 minutes until the white radish is soft and rotten, add salt, roll again and serve

Materials required:

Beef ribs: 500g

White radish: more than half root

Salt: 3 teaspoons

Cooking wine: moderate

Vinegar: right amount

Onion, ginger and pepper: moderate amount

Note: 1. After buying the fresh cattle bone, I must soak it in advance to remove the blood. I soaked it in advance for one night and changed the water several times during the process. 2; Add a little vinegar to stewed bones, because vinegar can dissolve phosphorus and calcium in bones into soup; at the same time, don't put salt too early, because salt can make the water in meat run out quickly, which will speed up the solidification of protein and affect the taste of soup. 3. It takes a long time to stew bone soup. I always think that the soup stewed in the traditional casserole is more delicious than that stewed in the pressure cooker. Although it takes a long time, the soup stewed in a low heat can release more nutrients. 4. No seasoning is needed, just one salt is delicious. I can add a little garlic powder after the pot is out. I forgot to add it when I took a picture, and I didn't think about it until the end of the photo No matter what you do, good raw materials are the guarantee of good taste, and the choice of food materials is also the key

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Nuan Shen Nuan Xin Niu Gu Luo Bo Tang