Radish tassel soup - mother used to make soup when she was a child

Radish tassel soup - mother used to make soup when she was a child

Introduction:

"I like this soup very much. Although I sent it once in my diary, I still want to add it to the menu. But I find that people don't like this soup very much. In our hometown of Sichuan, this soup is quite common. "

Production steps:

Step 1: all materials

Step 2: Boil the water in the pot, put the radish in it and cook it until it is sixty-seven years old

Step 3: cut the radish thin and squeeze out the water by hand. The radish tassel will be squeezed into a ball naturally

Step 4: put oil in the pot, add garlic and stir fry until fragrant, then add a large bowl of water, bring the water to a boil and add radish tassel. Add salt, coriander and scallion.

Step 5: a very simple soup. It's ready to serve

Materials required:

Radish: 300g

Scallion: right amount

Garlic: right amount

Coriander: moderate

Salt: right amount

Edible oil: right amount

Note: radish Ying Sheng's good hand has a pricking feeling, it is very delicate after cooking. Radish tassel is the stem and leaf of radish, which has the function of appetizer, antidiarrhea and dysentery. In summer, people often use dried radish and salt to make soup, which can strengthen the stomach, help digestion, and prevent enteritis and dysentery. Radish grows on the ground and bears fruit. Underground radish is empty. It is called "cellar Radish" in Hunan Province. The whole plant is dried in the shade. It is effective in treating enteritis and dysentery. The older the better. (it is recorded in the Qing Yi Lu: "since the ancestors, most of the radishes with stems have been kept under the eaves for more than ten years. When it comes to summer and autumn, those who suffer from dysentery should take them with boiling water. The longer, the better

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light