How to keep the radishes in radish pork rib soup from yellowing

Make the ingredients. Radish pork rib soup.

Ingredients: 1Pork ribs should be bought with tube bones.

That is, big stick bones, it is better not to buy small ribs, small ribs stewed.

The soup that came out was not very tasty).

2.Turnips to buy white turnips. (Don't buy hollow ones).

Ingredients: 1A little ginger slices 2A pinch of chives (You can also put a little goji berries.)

3.Jujube. Production process.

1.Wash the bones first, chop them into small pieces, boil them in boiling water for 3-5 minutes, pour a little rice wine or vinegar, and cook them until no blood comes out (put half of the ginger slices and boil them in boiling water to remove the fishy smell), remove the bones and wash them.

2.Put the bones that have been tightly watered into the pot again, and then put all the remaining ginger slices into the pot, add water (add a little more water, you must cover the bones), remember to add enough water at one time, do not add water halfway, otherwise the soup will not be thick. Bring to a boil over high heat, change to low heat and simmer slowly after 2 minutes, at least 2 hours (I usually stew for about 3 hours), if you are hungry, you can put radishes after seeing the soup stewed to white.

3.Cut the radish into cubes or slices, put it in the soup that has already simmered white, bring to a boil over high heat, change to medium heat.

4.Finally, when the radish is cooked, turn off the heat, add the chives and goji berries, and then add salt according to taste. (MSG.)

You can put it or not, and it is useless to eat more).

1.Wash the radish and cut into cubes.

2.Slice the ginger and garlic and chop the green onion.

3.Wash the ribs and bring to a boil in a pot under cold water.

4.Boil off the blood and remove the foam.

5.The ribs flying through the water are placed in the pressure cooker.

6.Put in the ribs.

7.Add the ginger and garlic.

8.Add some white vinegar.

9.Add an appropriate amount of water.

10.Electric pressure cooker: Select the soup button.

11.Once cooked, add salt.

12.Add the chicken bouillon.

13.Sprinkle with chopped green onions.

There is no problem with the taste, it is a bit conflicting nutritionally.

Stewed pork ribs should not be stewed with carrots and white radish.

Cooking carrots and white radishes together makes it look very nice in red and white, but it's actually not scientific. White radish is extremely high in vitamin C, but carrots contain a decomposition enzyme called ascorbic acid, which will destroy the vitamin C in the rough band of white radish.

Contraindications to the consumption of carrots:

1. Don't overeat carrots.

A large intake of carotene will cause the pigment to change and turn orange-yellow.

2. Carrots are not suitable for raw consumption.

Although carrots are known as the "treasure trove of vitamin A", carotene, which can be converted into vitamin A under the action of the small intestinal mucosa, is a fat-soluble substance, and can only be fully absorbed by the body when cooked with cooking oil or meat, so carrots are not suitable for raw consumption.

3. Carrots should not be used as appetizers.

Studies have found that carotene, which is abundant in carrots, enters the human body together and produces toxins in the liver, causing liver disease. Therefore, the way of eating "carrots with wine" is not good for health, especially after drinking carrot juice, it is not advisable to drink alcohol immediately.

Extended Materials. Precautions for eating radish:

1. Carrots and peppers should not be eaten raw together. In addition to containing a lot of carotene, carrots also contain vitamin C-decomposing enzyme Yanxiang, and chili peppers are rich in vitamin C, so carrots should not be eaten raw with chili peppers, otherwise the nutritional value of chili peppers will be reduced. However, vitamin C decomposition enzymes are not heat-tolerant and can be destroyed at 50, so there is no need to worry when you eat them cooked.

2. Do not put vinegar when carrots are afraid of acid stir-frying, carrots contain a lot of carotene, and it is best to fry carrots or stew them with meat. Carotene is afraid of acid, and do not put vinegar when eating carrots.

3. White radish contains a variety of enzymes, mustard oil, lignin, interferon inducers, etc., showing good digestion, anti-cancer, anti-viral infection, improving immunity, and producing interferon. However, none of the above substances are heat-resistant and are destroyed at a high temperature of 70.

Carrots are the opposite, carrots are rich in carotene, when eaten raw, more than 70% of carotene can not be absorbed, fried with edible oil and eaten, in order to improve the absorption and utilization of carotene. In addition, carrots contain vitamin C decomposition enzymes, and when the two are eaten together, the vitamin C in white radish will be destroyed

Wash the pork ribs and cut them into small pieces, and soak them in cold water for two hours, so that Qiantongbi can soak out the blood water of the wheel in the ribs, and the stewed rotut will not be yellow, and do not put soy sauce. Huiju.

It is best to peel the white radish, otherwise it will affect the taste, and it is generally peeled when boiled with white radish.

Peel the stewed radish. Here's how:

Ingredients: 1 white radish, half a bowl of broth, half a spoon of salt.

Method: 1. Peel the white radish, cut it into sections, put it in a pot and steam it for 15 minutes, poke it into the radish with a toothpick, and it can be soft and thorough.

2. Tie the steamed radish with a fork to fill the small empty space, so that the flavor can penetrate into the radish.

3. Put it in a pot, pour in the stock and salt, and simmer over low heat until flavorful.

Youlan said that food Today I will share with you how to make stewed pork rib soup with white radish, the method is simple, the soup is thick and fragrant, and it is suitable for all ages.

When stewing pork ribs with white radish, the white radish does not need to be boiled first, it can be stewed with pork ribs.

Ingredients: 500g white radish, 500g pork chops, 50g ginger Seasoning: appropriate amount of salt, appropriate amount of blended oil, appropriate amount of rice wine.

Preparation of stewed pork ribs with white radish:

1.Blanch the pork ribs.

2.Cut the white radish into cubes.

3.Slice the ginger.

4.Stir-fry the pork ribs and ginger until fragrant.

5.Add the old wine.

6.Add salt.

7.Stir-fry together to taste.

8.Add the white radish.

9.Stir-fry for a while.

10.Add an appropriate amount of water.

It will be ready to cook in about a minute.

12.The taste is very fragrant and sweet.

No, first the ribs, almost ready to eat, and then the radish.

Stew the ribs first, and the ribs will cook slowly.

White radish does not need to be boiled first.

The practice of stewed pork ribs with white radish, prepare the ingredients:

White radish: 500g, pork chops: 500g, ginger: 50g, salt: appropriate amount, blended oil: appropriate amount, rice wine: appropriate amount.

1. Blanch the pork ribs.

2. Cut the white radish into cubes.

3. Slice the ginger.

4. Stir-fry the pork ribs and ginger until fragrant.

5. Add the old wine.

6. Add salt.

7. Stir-fry together to taste.

8. Add the white radish.

9. Stir-fry for a while.

10. Add an appropriate amount of water.

It will be ready to cook in about a minute.

12. Done.

Peel the white radish and cut it into hob pieces and cook over low heat for 20 minutes. The specific steps are as follows:

Prepare the material limbs to shout: 500 grams of pork ribs, 1 white radish, 10 grams of ginger, 1 gram of white pepper, and an appropriate amount of salt.

Steps. 1. Prepare the radishes and pork ribs.

Steps. 2. Cut the green onion into large sections and slice the ginger.

Steps. 3. Blanch the pork ribs and remove the ears and wash the foam with warm water.

Steps. 4. Put the pot on the fire, put enough water, put in the pork ribs, and add the green onion and ginger slices.

Steps. 5. After the fire is boiling, cover the lid and change to medium-low simmer.

Steps. 6. Peel the white radish and cut it into pieces of wild knives.

Steps. 7. Cook the pork ribs for about 40 minutes, add the chopped white radish, and continue to cook over medium-low heat.

Steps. 8. Cook for 20 minutes until the radish is fully cooked, add an appropriate amount of salt and pepper to turn off the heat.

Steps. 9. Finished product drawing.

Boiled white radish can be used to stew pork ribs.

Stewed pork ribs with radish is a delicious Chinese dish that is made in different ways, but the main ingredients are both radish and pork ribs. The dish has the fragrance of radish, the pork ribs are delicious, and the soup is fresh and delicious.

Method. Pork chops 500 grams.

300 grams of white radish.

Goji berries to taste.

Red dates: Appropriate amount.

Ginger to taste. Cooking wine to taste.

Salt to taste. Coriander a little.

Pepper a little.

1.Fresh pork chops are washed with cold water, be sure to wash them several times, and wash the shirt for later use.

2.Wash and cut the white radish into cubes, slice the ginger, wash the red dates and cut them in half, remove the core, and wash the wolfberries for later use.

3.Put the washed pork ribs in the pot, pour cold water, put in the sliced ginger, and a little cooking wine, boil the old stove cavity to blanch it, remove the fishy smell of the pork ribs, and put the blanched pork ribs out for later use.

4.In another pot, put the blanched pork ribs in cold water, add the ginger slices, and bring to a boil over high heat.

5.After the pot boils, add the red dates and cook for about 10 minutes.

After a few minutes, put in the pre-cut white radish pieces, cook over high heat until the radish becomes transparent, and the ribs and radish are basically cooked, depending on the amount of pork ribs There is no fixed time, I used it for half an hour.

7.Add the goji berries, reduce the heat to simmer for 5 10 minutes.

8.Add seasoning salt, pepper, stir and turn off heat.

Of course, you can add boiled white radish to stewed pork ribs with radish, which can increase the nutritional value and taste of mega potatoes. However, it should be noted that the white radish should be peeled before boiling to avoid nutrient loss. At the same time, fresh, spotless white radish is cooked and added to the stew to better retain its nutrients and taste.

OK. Radish can be stewed with pork ribs, so that it is stewed together, which is nutritious and delicious.

I usually like to eat stewed pork ribs at home, because stewed pork ribs have high nutritional value and are rich in calories, when I eat pork ribs at home, I like to add some white radish, white radish because the taste will be better, especially carrots will be better, so on white radish, the ribs will become sweeter. The radish in pork rib soup tastes better because radish has a little sweetness and anything that has a little bit of sweetness will taste better when cooked.

<> white radish is suitable for stewing flanks, and stewed lamb will be more fragrant, because flank lamb is warm meat and will be more hot, and white radish, along with them, can help to extinguish the fire, so it is not so easy to eat fire. The pork ribs soup with green radish is very delicious, the nutritional value is very high, the pork ribs are delicious with carrot soup, the pork rib soup on these two kinds of radish, this is the most delicious, because two of the carrots can have comprehensive nutritional value, white radish, which belongs to ventilated carrots, contains vitamins, so the taste of these two kinds of radish pork rib soup boiled is very good, and the nutritional value is high.

Stewed pork ribs with carrots or white radishesI suggest that we still use white radishes, we first peel the white radish for him, then cut it into pieces, and stew it with the pork ribs in a pressure cooker, about 40 minutes or so, the stewed pork ribs are ready, and the soup is more tempting. White radish, star anise, spices, cinnamon, dried chilies, red dates, ginger slices, Sichuan peppercorns, light soy sauce, light soy sauce, sesame oil, Sichuan pepper oil, chicken essence, chili oil, green onion, coriander.

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