The practice of stewed green radish soup with pig s feet, how to make radish soup with pig s feet de

Pig's trotters are nutritious and have a delicious taste. It is not only a common dish, but also a nourishing good. Pork trotters are rich in collagen and have a lower fat content than fatty meat.

Collagen can prevent and treat shriveled wrinkles, enhance elasticity and toughness, and have special significance for delaying aging and promoting children's growth and development. For this reason, pig's trotters are called "beauty food" and "a delicacy similar to a bear's paw". Traditional Chinese medicine believes that pig's trotters are flat in nature, sweet and salty, and are a delicious dish similar to bear's paw and a "good medicine" for curing diseases.

Several of the family are heavy tastes and like to eat braised pig's trotters. Let's try braised white radish stewed pig's trotters today. Method: White radish, green onion and ginger, star anise, dried red pepper, cooking wine, light soy sauce, dark soy sauce, salt, chicken essence to taste.

1. Wash and chop the pig's trotters, wash and cut the white radish into hob pieces.

2. Put the pig's trotters in the pot, add cold water, cover the pig's trotters, put in the green onions, ginger slices, star anise, cooking wine, bring to a boil over high heat, turn to medium heat and cook for another 10 minutes, remove and wash the hair.

3. Put oil in a hot pan, burn until it is hot, add green onions, star anise, ginger slices, dried chili peppers, fry until fragrant, and then push in the pig's trotters and stir-fry until the oil becomes clear. Add dark soy sauce, light soy sauce, and an appropriate amount of salt (add half of the salt first, and add salt to the radish later) and stir-fry evenly.

3. Add cold water to cover the pig's trotters at one time, put the soaked dried hawthorn into it, boil the fire, and turn to medium-low heat for 30 minutes. Then add the cut white radish, add an appropriate amount of salt, stir-fry evenly, if the color is not strong enough, you can add some dark soy sauce, stew until the radish is fully cooked, add chicken essence, reduce the juice over high heat, put it on the pot and sprinkle ginger and green onions.

What is the best boiled pig's trotters? Lotus root, corn, winter melon, radish or soybean? I believe that 100 people will probably have 1,000 answers.

Pig's trotters seem to be born with a gluttonous characteristic, whether it is roasted, marinated, sauced, made jelly, or boiled in soup, it can make people's appetite move. Its unique Q-bomb soft and glutinous taste can capture people's stomachs the most.

In the summer and haze days, I don't want to enter the kitchen, don't fry and stir-fry, cook a pot of pig's trotter soup steadily, put the ingredients in one go, let it pop by itself, just look at it for a while every once in a while, and you can almost drink it calmly. Is it beautiful or not?

White radish and pig's trotter soup.

Ingredients: 1 pig's trotter, 300 grams of white radish, 10 grams of green onions, 10 grams of fresh ginger, about 10 wolfberries, 3 slices of angelica.

Seasoning: 1 teaspoon salt, 1 tablespoon cooking wine, 12 teaspoons pepper.

Production method: 1. Chop the pig's trotters into pieces, cut the white radish into hob pieces, cut the green onion into large slices with an oblique knife, and cut the fresh ginger into ginger slices.

2. Add water to the soup pot and bring to a boil, then put in the chopped pig's trotters and blanch the water, remove them and drain the water for later use.

3. Take a casserole, fill it with water and boil, put in the spare pig's trotters, add slices of green onion, ginger, wolfberry, angelica, cooking wine, and then cook over low heat until the pig's trotters are almost ripe, add the spare white radish, and then continue to cook over low heat.

4. Cook until the white radish and pig's trotters are soft and rotten, then add salt and pepper to taste, and it's done.

My name: Chef Wang.

Because we have developed a delicious beef sauce.

So my friends also call me: Wang Da Chan.

I'm romantic and love fantasy.

Often fantasize about one day.

You'll all be able to eat my beaten meal.

But the reality is always so cruel.

So ......

The recipe for making radish soup with pork knuckles is as follows:

Step 1: Prepare the ingredients, pot the pork knuckles under cold water, boil the water and cook for 5 minutes.

Step 2: Remove and rinse off the blood foam. Put the pork knuckles in a casserole, add cooking wine and spices to boil, turn to and cook over medium-low heat for 1 hour.

Step 3: Cut the radish into thick slices for later use, put in the radish and continue to cook the socks for 5 minutes.

Step 4: Add an appropriate amount of salt to taste before cooking.

Radish Introduction:

Radish (scientific name: Raphanus sativus L.).) is a biennial or annual herbaceous plant of the cruciferous family, radish genus, up to 100 cm tall; Straight fleshy, oblong, spherical or conical, green, white or red skin; Basal leaves and lower stems are pinnately semilobed, apical lobes ovate, oblong, obtuse, sparsely coarsely hairy, racemes apical and axillary.

Flowers white or pink, sepals oblong, petals obovate, purple-striped, long-horned cylindrical, constricted between seeds, and forming a spongy septum; The seeds are ovate, slightly flattened, reddish-brown, and finely reticulated. The flowering period is from April to May, and the fruiting period is from May to June. It is widely cultivated throughout the country.

Radish is one of the oldest cultivated crops in the world, mainly distributed in continental Europe, North Africa, Central Asia, Japan and China. According to historical records, the original species of radish originated from the wild radish on the warm coasts of Europe and Asia. Agricultural historians speculate that the ancient Chinese people may have eaten radish for six or seven thousand years.

During the five or six hundred years from the Western Zhou Dynasty to the Spring and Autumn Period, China's radish cultivation area was in the middle and lower reaches of the Yellow River Basin. In Jia Sixian's "Qi Min Yaoshu", there is a record of radish cultivation methods.

The above content reference: Encyclopedia - Radish.

Ingredients: white radish, some raw rice, pork knuckles, bonito soup, pork knuckles, green onion segments, soy sauce, mirin, wine.

1. Peel and cut the white radish, prepare a pot of water, put in the white radish pieces, sprinkle in some raw rice, and cook until the white radish is translucent, which can remove the astringency.

2. Put a little oil in a frying pan and fry the pig's feet.

3. In a pot of bonito soup, put in the pig's feet and green onions, pour in soy sauce, mirin and wine, boil over high heat and simmer for 1 and a half hours.

4. Then move the pig's feet to the casserole, add the white radish pieces, and simmer for 1 hour.

5. Finally, add salt to your taste and turn off the heat. Eat it straight or dip it in sauce.

The pig's knuckle stewed radish is ready.

Ingredients: 500 grams of pig's trotters.

Excipients: 150 grams of white radish, 100 grams of carrots, 100 grams of yams, 50 grams of spring bamboo shoots, 35 grams of fungus (water hair), 5 grams of grass fruit.

Seasoning: 15 grams of ginger, 5 grams of green onions, 8 grams of salt, 2 grams of pepper, 2 grams of monosodium glutamate.

How to make Voice.

1.The trotters must be fresh and clean;

2.Cut the clean trotters into pieces of moderate size;

3.The pig's trotters are first soaked in a pot of boiling water to remove the foam, and then rinsed with cold water, the purpose is to be clean and hygienic, without peculiar smell;

4.In addition, boil pig's trotters in a clean pot of boiling water, add grass fruits, ginger slices, green onions, and a little salt;

5.Wash the fresh and tender white radish and cut it into hob pieces;

6.Wash the carrots and also cut them into hob pieces;

7.Pig's trotters are boiled for five and put in the white radish when ripe;

8.When the pig's trotters are eight ripe, add carrots; Broken links.

9.When the nine are ripe, add yams, spring bamboo shoots, and finally add fungus;

10.Add chopped green onion, ginger rice, pepper and monosodium glutamate before cooking.

Tip - Food Restraint:

White radish: White radish should not be eaten with ginseng and American ginseng.

Carrots: Do not eat radishes at the same time when taking ginseng and American ginseng, so as not to have the opposite effect of the medicine and not play a tonic role.

Yam: Do not eat yam and gansui together; It should also not be taken with alkaline drugs. Drawbacks.

Here's how:Ingredients: 500g white radish, 1 pig's trotter, 20g ginger, 5g star anise, 5g five-spice powder.

Steps: 1. Split the pig's trotters in half from the middle, and then cut the pig's trotters into pieces for later use.

2. Slice the ginger, cut the radish into cubes and set aside.

3. Add water to the pot, put a little salt and a little vinegar, boil the water for 5 minutes, blanch the pig's trotters, remove the blood and fish. Then remove the trotters and wash them with clean water.

4. Then change a pot of water to boil, pour in radish and pig's trotters, add ginger slices, add salt, star anise, five-spice powder, and simmer over low heat for 120 minutes.

5. The delicious food is ready to cook.

The best way to stew pork knuckles and stew white radish is as follows

Ingredients: pork knuckles, white radish, ginger, dried chilies, goji berries, salt.

1.Wash the pig's feet beforehand, heat them up and prepare.

2.Peel and wash the white radish, wash and cut off the ginger.

3.Wash the dried chili peppers and goji berries.

4.Then put the pig's feet into the pot, add an appropriate amount of water, put it in high heat and bring to a boil, turn the low heat and simmer for about 1 hour.

5.After that, add the white radish, ginger, dried chili peppers, and goji berries and cook for 1 to 2 hours.

6.Finally, add an appropriate amount of salt to taste.

How to preserve white radish.

1. Soil pit storage: first remove the top and roots of the white radish, if there is a wound or crack of the radish needs to be removed, and then almost prepare a one-meter-high and one-meter-wide soil pit, put the processed radish in, the root is upward, the top is downward, and the pure oak reed leans against the pit wall, arranged in turn, and then the soil pit can be sprinkled with soil. If the core pit is too dry, you can add some water to moisten it.

2. Refrigerated preservation: Wrap the processed white radish in white newspaper and then place it in the refrigerator or cold storage for about a week.

3. Cryopreservation: first peel the white radish and cut it into uniform pieces, then add it to the fresh-keeping bag and put it in the refrigerator to freeze.

4. Cooking and freezing: In order to save the time of stewing with the beam, the white radish can be frozen after cooking, or it can be stored together with the stewing juice, so that it can be eaten directly after being taken out and heated when eating, which saves time and effort, and is more convenient.