Name: Lamb and Radish Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Lamb ribs; 200g White radish; 4g salt; 10g Wolfberry; Some Shallots; 20ml Cooking Wine; 5 pcs Red dates; Some parsley; Some garlic; Some ginger

Lamb and Radish Soup

by Good baking ~ teaching service of steaming and baking

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When the cold wind blows, mutton fat, mutton tonic, and spleen-tonifying mutton are the first choice. The radish is a cold food, paired with mutton, it can be called a perfect winter tonic. There are folk proverbs: "Eat radish in winter and eat ginger in summer, and the doctor prescribes prescriptions without labor" and "When radishes go to the streets, no medicine shops need to be opened." It can be seen that ordinary people's tables can also make up for a good winter. "

Lamb and Radish Soup

1. Rinse the lamb chops with clean water and change the water several times until there is no blood. This will help remove the taint.

2. Boil hot water in a pot, add green onion, ginger and cooking wine, and add lamb chops. Turn off the heat and remove it until the bubbles are boiled, and rinse with clean water.

3. Soak and clean the wolfberry and red dates.

4. Peel the white radish and cut into pieces with a hob.

5. Put all the ingredients in a deep bowl, add appropriate amount of water, salt and green onion ginger, and put it in the steamer.

6. The steamer selects the over-temperature steaming mode, 110 degrees, steaming for 40 minutes. Sprinkle an appropriate amount of coriander and enjoy.