Lamb and White Radish Soup

Name: Lamb and White Radish Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Lamb (Hind Leg); 100g White radish; 10g Wolfberry; 5g parsley; 5g shallot; 5g ginger; Some Refined salt

by Love promise

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

As the saying goes: "Eat radish in winter and ginger in summer, it is not laborious for the doctor to prescribe." In the winter, many citizens are eating radishes in different ways. Why eat radishes in winter? Traditional Chinese medicine teaches that the main body of winter is to ignite the fire and return to the origin. You can use the radish to lower the qi to maintain your health. At the same time, you eat more meat in winter. Or make some radish as raw materials and ingredients. After eating, not only will it not get angry, but it will also have a good nutritional and nourishing effect.

The best way to eat radish in winter is to choose white radish. White radish is sweet and pungent and cool in nature. It has a good digestive effect and can help the body fight against dry weather and heat caused by eating meat. It can also solve the problem of reduced winter exercise. Eat a few slices of white radish every day, which has a great therapeutic effect on rhinitis. "

Ingredients

Lamb and White Radish Soup

1. Prepare ingredients: lamb hind leg, white radish, medlar, coriander

2. Chinese wolfberry soaked in water

3. Wash and chop coriander

4. White radish cut into hob pieces

5. Lamb hind leg meat removed, cut into pieces

6. Bring the water in the pot to a boil, add the mutton tightly

7. Remove and drain to remove water

8. In another pot, add water, green onion and ginger

9. Put the leg of lamb and boil on high heat

10. Remove some of the boiled froth

11. Continue to simmer for half an hour, add the white radish and add salt

12. Continue to simmer over low heat until the radish and lamb are crispy, add the wolfberry

13. Sprinkle coriander on top

Tips:
1. The lamb should be blanched beforehand to remove most of the foam and reduce the fishy smell of the meat
2. After the high fire is boiled, change to a low heat and simmer so that the nutrients of the lamb can be fully dissolved in the soup
3. Put in the salt and medlar
4. I didn't put too much condiments, the final product has the fragrance of the most primitive meat
5. Adding coriander and medlar, not only plays the role of embellishment, but also increases nutrition