A Bowl of Good Soup for Keeping Fit in Winter ------ Stick Bone Radish Soup

Name: A Bowl of Good Soup for Keeping Fit in Winter ------ Stick Bone Radish Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 White radish; 1 Stick bone; 1 small handful Wolfberry; 1 piece ginger; 1 cut Scallions; Some salt

by Beautiful home

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are folks: eat radish in winter and eat ginger in summer. It is a saying that doctors prescribe prescriptions. White radish is rich in calcium and vitamin C. It has the effects of promoting digestion, anti-inflammatory, anti-cancer and detoxification. It also has high nutritional value, rich in carbohydrates and a variety of vitamins, in which the content of vitamin C is 8-10 times higher than that of pears. Radish does not contain oxalic acid, not only does not combine with calcium in food, it is more conducive to the absorption of calcium. It happens that the stick bones are rich in calcium, and they are used in soup with radish, which is a perfect match.

This soup ribs is crispy and deboned, and the soup is fresh and mellow. It is really a good product for winter diet. "

Ingredients

1/2 White Radish
1 Stick Bone
1 small handful Wolfberry
1 piece Ginger
1 cut Scallions
Some Salt

A Bowl of Good Soup for Keeping Fit in Winter ------ Stick Bone Radish Soup

1. Rinse the bones you bought back, and wash the radishes.

A Bowl of Good Soup for Keeping Fit in Winter ------ Stick Bone Radish Soup recipe

2. Put the stick bones in a pot of cold water, remove the blood foam after boiling, and remove them.

3. Cut the radish into hob pieces, slice ginger, cut green onions, and soak the wolfberry in water.

4. Pour cold water into the casserole, put the stick bones, add sliced ginger, boil the green onions, turn to low heat and simmer for 1.5 hours.

5. Add the radish cubes and mix with salt. Continue to simmer on low heat.

6. When the radish is still soft and rotten, add the soaked goji berries. Stew for another 5 minutes to get out of the pot.

Tips:
1. The casserole for stewing big bones should be filled with enough water at one time, not halfway.

2. Don't add salt too early when boiling the soup, just season it before serving.

3. It is best to use a casserole for boiling the soup. Simmer it slowly on a low fire, don't be impatient.