Stick Bone Carrot Soup

Name: Stick Bone Carrot Soup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 2 pieces Stick bone; 500g White radish; 1 small piece ginger; 1 shallot; 2 tablespoons salt; Some water

by Silence into a poem

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Since I got the Supor electric cooker, the water in my soup has been constantly changing every day. It's cold now, and I often cook stick or rib soup. As long as the ingredients are processed, all the work is left to this beautiful pot.

In fact, I want to say that when you drink soup, you must use cold water, so that the soup tastes delicious.

Ingredients

2 pieces Stick Bone
500g White Radish
1 small piece Ginger
1 Shallot
2 tablespoons Salt
Some Water

Stick Bone Carrot Soup

1. The cold water pot blanchs the blood in the stick bones, pay attention to the cold water pot, the blood water cannot be cleaned with hot water

2. After the bleeding ends, remove the stick bones, rinse them with clean water, and put them in the inner pot of the electric cooker

3. Add an appropriate amount of water, and note that it is still cold water! Smash the ginger and put it in, and put the knotted green onion in it

4. Start the Lao Huo Soup or Tong Bone Soup program

5. Wash the white radish, peel and cut into pieces with a hob for later use

6. The soup that has been boiled for more than two hours, look, the soup is as white as milk, smells, and fragrant.

7. Put in the cut white radish cubes, continue to stew until the end of the process, add salt to eat and put the radish in time according to the size of the radish cubes and your preferences