Pig bone, radish and corn soup

Pig bone, radish and corn soup

Introduction:

"Every winter, we hear adults say," eat radish in winter and ginger in summer. "Eating radish in winter is better than eating ginseng. Moreover, radish is much cheaper than ginseng. It's great for hotpot. This soup was made a few weeks earlier, and it has been put on the computer without uploading. Because it's not good-looking, I usually cook only in the evening, and the lighting is not good, so I just pat it casually. This soup is very delicious. It's fresh with big bones. It's first-class for warming up and calcium supplement in winter. If you play hot pot, you can also make soup base. "

Production steps:

Step 1: material map: a pig bone, a corn, a radish, five pieces of ginger, and a proper amount of Chinese wolfberry

Step 2: after washing the corn, cut it into four small pieces

Step 3: after washing the radish, peel it and cut it into pieces with hob

Step 4: wash the Chinese wolfberry with clean water to remove dust

Step 5: after the pig bone is washed clean, there will be blisters for one hour, and the water should be changed two or three times

Step 6: add water into the pot, add two pieces of ginger, add pig bone and a spoonful of rice wine, bring to a boil over high fire, so that you can remove the blood from the bone, remember not to cover it

Step 7: after the bone is boiled in cold water, the blood in the bone will slowly come out. This process takes about four or five minutes

Step 8: remove the bone and rinse it with water

Step 9: put cornbone ginger slices into the soup pot, add water, the water must cover the material, add two teaspoons of rice wine

The tenth step: after a big fire, turn to a small fire for 1.5 hours.

Step 11: after boiling the soup for about an hour, add the radish, cover and cook for half an hour

Step 12: add the Chinese wolfberry and salt. Remember that the water for soaking Chinese wolfberry is not necessary

Materials required:

Pig bone: one

Radish: one

Corn: one

Ginger slices: right amount

Chinese wolfberry: right amount

Salt: right amount

Rice wine: moderate

Note: dgbird tips: 1: when making soup, the bone must be watered once, so that the blood water inside the bone can be released, so that the soup will be delicious. 2: the radish should be put in the last half an hour, if the radish is put at the beginning, then the radish will be over cooked. 3: the Chinese wolfberry should be soaked first, and then directly add the soaked Chinese wolfberry after the soup is cooked, cover and simmer for a few minutes 4: pot bone soup can add a small spoonful of white vinegar, vinegar is weak acid, can react with the bone, replacement of calcium ions into the soup, easy for the human body to absorb directly

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh