As the saying goes, eat radish ginger in summer. Although it is not winter yet, everyone is also getting fat in autumn! Then at this time, we will naturally have to eat some delicious food made of radish. Radishes are vegetables that gradually mature and go on the market in autumn and winter, and the price is relatively cost-effective. Sometimes they only cost 1 yuan per pound, and it costs less than 3 yuan to buy one large radish when you buy it home. Sometimes, you can buy more while it is cheaper and store it for a longer time.
Although radishes are cheap, they are definitely a cheap and affordable treasure. Radishes also have the title of "little ginseng" among the people. That is because the nutritional value of radishes can even be comparable to ginseng. Radishes are rich in vitamin C and trace element zinc, which can promote gastrointestinal detoxification and replenish the body. At the same time, radishes can also improve the body's immunity. When you are prone to colds and colds in autumn and winter, use radishes to stew some mutton or pork ribs to stew the soup. It tastes fresh, fragrant and delicious, and can also replenish energy and nutrition. I believe everyone is familiar with the method of stewing ribs in
radish stewed pork ribs in . However, the method taught to you today is simpler and easier to operate, and the cooked stewed pork ribs in radish is sweeter and more delicious, not particularly rich. It is the most suitable for the climate where the temperature is just beginning to drop. It is light and nutritious. As soon as it is out of the pot, the whole family will rush to drink it. Let’s take a look at the specific method!
★★★★ Stewed ribs with carrots★★★
Preparation Ingredients : 1 radish, 500 grams of ribs, 50 grams of green onions, 20 grams of ginger, 1 star anise, and 10 grams of wolfberry.
1. Buy fresh ribs from the market and soak them in warm water for 30 minutes to clean and remove the fishy smell. During the soaking process, the blood in the ribs can flow out. Remember to use warm water at about 40 degrees. Warm water can accelerate the blood stasis in the ribs, which can quickly shorten the soaking time.
2. When soaking the ribs, we can process the radish and chopped green onions. Cut the radish into square blocks, cut the green onions into scallions and set aside for later use.
3. Take the pot, add the washed ribs to the pot, then add cold water, then add some green onion slices to remove the fishy smell and add aroma to the ribs, boil them in cold water, and blanch them in water.
4. After the ribs are cooked until they are cooked thoroughly, you can take them out and rinse them with hot water.
5. Next, put the blanched ribs into the casserole, add the chopped radish pieces, sliced ginger, 1 star anise and enough water, cover the lid, and simmer in the casserole for 30 minutes.
6. After the time is up, add appropriate amount of edible salt to season, finally sprinkle with wolfberry, turn off the heat and simmer for 10 minutes, and stew the pork ribs with delicious radish and pork ribs in clear soup.
Don’t underestimate this seemingly simple stewed ribs with radish. In fact, with the radish as an ingredient, there is no need to add cooking wine or other seasonings to remove fishy smell, because radish itself is a very good expert in removing fishy smell. Putting the radish and the ribs together can not only remove the fishy smell, but also increase the fresh fragrance of the ribs. The radish will also absorb the taste of the ribs in the soup. That star anise also plays a key role in increasing the fragrance, bringing a completely different experience to this pot of soup!
Now that the carrot is in season, let’s make a dish of “little ginseng” pork rib soup for your family!
