Radish and Taro Soup

Radish and Taro Soup

Introduction:

"It's a very simple material and method, but it's a very good soup. The soft, waxy and smooth of taro, the sweet of radish, and the soup with the flavor of food materials are very popular in our family. Originally, I cooked this soup with spareribs, but LG said that there was no need to put spareribs, just radish and taro. So I tried it again, and found that LG was right, and it was really delicious without spareribs. But after the experiment, I think that compared with using vegetable oil, it's better to roast directly with fat meat, so I sent a recipe to share with you. There are two keys to this dish: one is that the taro must be the kind of flour waxy, the other is to boil it with fat (or directly with lard)

Production steps:

Materials required:

Fat: a small piece

Taro: right amount

Radish: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh