Light vegetable, radish and lean meat soup(dan cai luo bo shou rou tang )

Light vegetable, radish and lean meat soup

Introduction:

"Light vegetables have high nutritional value and certain medicinal value. The protein content of mussel is as high as 59%, which contains 8 kinds of essential amino acids. The fat content is 7%, and most of them are unsaturated fatty acids. In addition, it is also rich in calcium, phosphorus, iron, zinc, vitamin B and niacin. Because of its rich nutrients, its nutritional value is higher than that of shellfish, fish, shrimp, meat, etc., which plays a positive role in promoting metabolism and ensuring the nutrition supply of brain and physical activities, some people call it "eggs in the sea."

Production steps:

Step 1: get the ingredients ready.

Step 2: soak the dried vegetables in water in advance.

Step 3: dice the radish, pick and wash the pickled vegetables, blanch and scald them respectively, and then put them in cold water.

Step 4: cook the lean meat and cut into small pieces, ginger and garlic.

Step 5: heat the oil and stir fry the minced ginger.

Step 6: add radish, light vegetables, diced lean meat and stir fry for more than ten seconds.

Step 7: add water to bring to a boil and simmer for about half an hour.

Step 8: add salt, sugar and chicken essence and cook for two or three minutes.

Step 9: sprinkle some garlic.

Materials required:

Dried vegetables: 50g

Radish: 1

Lean meat: moderate

Garlic: a little

Ginger: moderate

Chicken essence: appropriate amount

Salt: right amount

Sugar: right amount

Note: blanching water can remove fishy smell.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dan Cai Luo Bo Shou Rou Tang