Warm Body and Heart-beef Bone Carrot Soup

Name: Warm Body and Heart-beef Bone Carrot Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Short ribs; Most of the root White radish; 3 teaspoons salt; Some Cooking Wine; Some Vinegar; Some Green onion ginger pepper

by sophieme19

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

As soon as the snow is over, the real winter is here. In the cold season, you may wish to eat more foods to keep warm, such as beef, lamb, etc., and beef is warm in nature, and it will not get angry if you eat it. It is suitable for this season. However, if you have the elderly and children at home, you may wish to make it frequently. Not to mention the taste, the key is to strengthen your body and keep you cold after drinking.
Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative, and post-ill care for people who are replenishing blood loss and repairing tissues. Cold winter eating beef can warm the stomach. It is a good tonic for this season; while white radish is rich in many vitamins, has the effects of clearing away heat and detoxification, strengthening the stomach and strengthening the spleen, relieving cough and dysentery, and preventing night blindness, eye diseases, and dry skin. "

Ingredients

500g Short Ribs
Most of the root White Radish
3 teaspoons Salt
Some Cooking Wine
Some Vinegar
Some Green Onion Ginger Pepper

Warm Body and Heart-beef Bone Carrot Soup

1. Soak the beef in advance, change the water several times in the middle, the blood is cleaned as clean as possible, then wash thoroughly, add the green onion, ginger, and pepper water to the pot to blanch water

Warm Body and Heart-beef Bone Carrot Soup recipe

2. The beef I bought is quite fresh, no dirty froth

3. After blanching the beef, rinse it with cold water

4. Put enough water in the casserole, pour a little vinegar, and then put the green onion and ginger to start stewing

5. This is the state of simmering for about two hours, the electric stew pot I use, the water only boils in an hour,

6. After the beef is soft and rotten, you can add the white radish

7. Simmer for about 20 minutes until the white radish is soft and rotten, add salt, bring to the boil again and serve

Tips:
1. After buying fresh beef bones, they must be soaked in advance to remove the blood. I soaked all night in advance, and changed the water several times in the middle.
2; Add a little vinegar to stewed bone foods, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; at the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed it up The coagulation of protein affects the deliciousness of the soup.
3; It takes a long time to stew bone soup. I always think that the soup stewed in a traditional casserole is more delicious and tastes better than the pressure cooker stewed. Although it takes time, slow stewing is more effective. Nutrition released
4; There is no need to add any seasoning, just a single salt is very delicious, you can add a little minced garlic after the pan, I forgot to add it when I took the photo, and I didn’t remember it until the filming
5; No matter what you do, good raw materials are the guarantee of good taste, and the choice of ingredients and food is also very important