Radish and spare ribs soup

Introduction:

Kwai Shui, a simple quick soup suitable for autumn, finally greeted the sunshine. It was good morning to go to the vegetable market to buy vegetables, and suddenly saw the radish, so the soup was made. The nutrition of white radish is as follows: 1. enhance the immune function of the body: radish is rich in vitamin C and trace element zinc, which helps to enhance the immune function and improve the disease resistance; 2. The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion; 3. Help the absorption of nutrients: amylase in radish can decompose starch and fat in food and make it fully absorbed; 4. Anti cancer and anti-cancer: radish contains lignin, which can improve the activity of macrophages and phagocytize cancer cells. In addition, radish contains a variety of enzymes, can decompose carcinogenic nitrosamine, with anti-cancer effect

Production steps:

Step 1: soak the spareribs in rice washing water for several hours

Step 2: peel and wash radish, slice and set aside

Step 3: then wash and blanch in a pot to remove fishiness

Step 4: wash again, pour into the casserole, add appropriate amount of water, knot shallot, ginger and cooking wine, and start stewing

Step 5: about an hour later, roll the soup and simmer for half an hour until the ribs are slightly rotten

Step 6: add the radish and simmer for about half an hour until the radish is rotten. Add salt to taste, and you can get out of the pot

Materials required:

Ribs: 500g

White radish: 1

Salt: 6 g

Note: 1. This soup is very simple, convenient, I generally use electric stew pot to do, just put the corresponding materials in the appropriate time. 2. Radish can be changed into lotus root, yam and corn, which can be matched according to the season. 3. The taste is light and delicious

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light