Radish and Mushroom Beef Bone Soup

Name: Radish and Mushroom Beef Bone Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 600g Beef bone; 1 piece radish; 80g Mushroom; a little carrot; 1 piece ginger; 5g salt; Some Shimizu; 3g pepper; 2g Rice vinegar

by Easy to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

In my house, there is almost no soup. During the day, you must eat a meal with soup to be at ease. Many friends in the north told me that sometimes they also drink soup, but they only drank it after eating. This eating habit is different from ours. We all drink a bowl of soup before meals, and then eat dishes. Drink a few mouthfuls of soup before meals to lubricate the mouth and esophagus to prevent dry and hard food from irritating the mucous membrane of the digestive tract, facilitate food dilution and stirring, and promote digestion and absorption. The most important thing is that drinking soup before meals can make the food in the stomach fully close to the stomach wall and enhance the feeling of fullness, thereby inhibiting the feeding center, reducing people's appetite, and achieving the goal of losing weight. Radish and Mushroom Beef Bone Soup, the taste is particularly sweet, rich in nutrients, low-fat and high-calcium. Beef bone can be used as an auxiliary treatment for arthritis patients. The beef bones in the soup are rich in collagen, which can increase the elasticity of the skin. Reduce the formation of wrinkles. When the child is growing up, the development of the bones cannot do without calcium. The calcium content in the bone soup is rich, and the child will grow up after drinking it.

Ingredients

600g Beef Bone
1 piece Radish
80g Mushroom
a little Carrot
1 piece Ginger
5g Salt
Some Shimizu
3g Pepper
2g Rice Vinegar

Radish and Mushroom Beef Bone Soup

1. Prepare the ingredients, this piece of carrot was left over yesterday, I also put it in to make the soup, nothing can be ignored

Radish and Mushroom Beef Bone Soup recipe

2. Wash the beef bones, put them in a pot and boil for 10 minutes, remove them, and drain the water

3. Peel and wash white radish, cut into pieces

4. Dried mushrooms are soaked in soft, washed by the way, ginger peeled and cut into thick slices, carrots are cut into pieces

5. Pour all the ingredients into the soup pot, add a few drops of rice vinegar, pour about 700 ml of water into the soup pot, cover the pot, turn on the high heat and turn it to medium heat for about 90 minutes

6. After the soup pot is ready, add salt, sprinkle some pepper and mix well, scoop it up and serve

Tips:
Tips for food:

If you don’t like shiitake mushrooms, you can add some fresh beef. Cut the beef into thin slices and marinate it with salt, sesame oil and starch. Just before the soup comes out of the pot, pour the beef down and bring it to a boil. This will increase the freshness of the soup. taste.