[autumn, The Attractive Aroma of White Radish] White Radish Corn Soup

Name: [autumn, The Attractive Aroma of White Radish] White Radish Corn Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pig bone; 2 corn; 1 White radish; Some salt; Some Vinegar; Some Cooking Wine; Some Sliced ginger; Some White pepper

by Little dog owner_CSY

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Last time I ate in a restaurant, I ordered a radish bone pot. Their recipe should be stewed dishes; I have a soup form [radish bone soup] at home.
White radish is a common vegetable. It can be eaten raw or cooked, and its taste is slightly spicy. Modern research believes that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate gastrointestinal peristalsis, and relieve cough and reduce phlegm. Traditional Chinese medicine theory also believes that the taste is sweet, cool in nature, and enters the lung and stomach meridian. It is a good food therapy product, which can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it "the most beneficial of vegetables." Therefore, white radish has certain medicinal value in clinical practice. "

Ingredients

500g Pig Bone
2 Corn
1 White Radish
Some Salt

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Some Vinegar
Some Cooking Wine

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Some Sliced Ginger
Some White Pepper

[autumn, The Attractive Aroma of White Radish] White Radish Corn Soup

1. Raw material diagram.

2. Crush the white pepper.

3. Cut white radish into pieces with a hob, and chop corn into pieces.

4. Stir fragrant ginger slices in a dry pan, stir-fry the pork bones, and pour in a little cooking wine

5. Put water, corn and white radish in the pot.

6. Put the fried pork bones and crushed white pepper into the soup pot. Add a few drops of vinegar.

7. After boiling, remove the blood foam.

8. Control the time of the electric soup pot for three hours; add salt when you drink it and drink it

Tips:
【CSY Warm Reminder】

1. Add a few drops of vinegar (so that the calcium in the bones can dissolve into the soup more easily).

2. Putting vinegar can not only remove fishy, make the meat stewed faster, but also remove greasy.