Radish Stick Bone Soup
1.
Put fresh stick bones from the supermarket in a glass bowl.
2.
Pour clean water into a glass bowl, soak the stick bones for about 20 minutes. After the blood is soaked out, change the water to soak again.
3.
Prepare green onion, sliced ginger, longan, bay leaves, and a little cinnamon for later use.
4.
After boiling, remove the stick bones, flush to remove the floating powder, and place in a clean bowl.
5.
Take the rice cooker, put the stick bones, green onion, sliced ginger, and bay leaves in the pot.
6.
Pour clean water into the pot, and pay attention to filling the soup with enough water at one time to avoid adding water in the middle. This ensures that the soup is delicious. Cover the rice cooker and turn on the quick cooking mode, which is convenient and labor-saving.
7.
When the rice cooker has cooked the soup, that is, when the quick-cooking mode has changed to the keep-warm mode, at this time, the radishes have been cut under the boiling pot.
8.
After the radish is boiled, put on the kelp buckle. To ensure the green color, the kelp buckle can be hot.
9.
Put salt and goji berries after the pan is out. Everyone in the family likes to put coriander and chives. Depending on your personal taste, you can choose to simply add salt and drink the original and delicious soup. You can also put the sea and sky flavour and balsamic vinegar without salt. I like both of these two tastes. Every time I turn to seasoning, I can eat and drink, and I can’t control my taste. Hahaha
Tips:
1. Bone bones must be blanched before making soup.
2. It is best to peel the radish, depending on personal taste.
3. Put goji berries after being out of the pot to keep the color bright.
