Radish with chicken juice and ginseng in winter(ji zhi luo bo si dong tian de luo bo sai ren can )

Radish with chicken juice and ginseng in winter

Introduction:

"In winter, you can't avoid stewing a pot of chicken soup or bone soup. It's nourishing and nourishing. It's easy to have a warm winter afternoon. Radish in winter is better than ginseng. The ingredients of this dish are very simple, that is, chicken soup and white radish are used. The chicken soup and white radish taste delicious and suitable for children

Production steps:

Step 1: prepare the required materials.

Step 2: cut the radish into 6 cm long silk.

Step 3: put the sliced radish into the boiling water pot, blanch and remove it, drain the water.

Step 4: pour chicken soup into the pot, boil and skim the foam.

Step 5: add shredded radish.

Step 6: cook until shredded radish is tasty, add salt and pepper to taste.

Step 7: take out the pot and put it into the cup. Pour a little lard or chicken oil (if the soup is full of oil, it's unnecessary).

Step 8: garnish with shredded green onion, radish leaves and red pepper.

Materials required:

White radish: 1

Chicken soup: 1 bowl

Scallion: 1

Red pepper (for decoration): moderate amount

Salt: 1 tsp

Pepper: 1 / 2 tsp

Lard (chicken oil): 1 tbsp

Note: you can also steam the radish. Cut the radish into thin slices, drain the water, stack it on a plate, pour the soup, add salt, steam for 10-20 minutes, drizzle a little oil and sprinkle with scallion. The key to make this dish taste good is chicken soup, which is the best. I really don't have it. I can use the soup. If the soup is clear, add a little lard or chicken oil to improve the taste.

Production difficulty: ordinary

Process: boiling

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ji Zhi Luo Bo Si Dong Tian De Luo Bo Sai Ren Can