Recipe: Autumn and winter tonic [White radish oxtail soup]

Home Cooking Recipe: Autumn and winter tonic [White radish oxtail soup]

Notes:

The "Compendium of Materia Medica" has a saying that the bovine marrow has the effect of filling the essence and filling the essence, moistening the lungs and tonifying the kidneys, and tonifying the muscles. The long-term service can prolong life. White radish is beneficial to the digestive system, respiratory system and urinary system, and is more resistant to cancer.  The combination of the two, complement each other, the soup is white, the soup is clear, it is a perfect match for autumn tonic.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare in advance, the oxtail is soaked for 6-8 hours, and the water is changed every 2-3 hours until the blood in the oxtail is soaked. The fresh oxtail turns from the original blood red to the fleshy white, and then the oxtail is washed with water. net.

    Prepare in advance, the oxtail is soaked for 6-8 hours, and the water is changed every 2-3 hours until the blood in the oxtail is soaked. The fresh oxtail turns from the original blood red to the fleshy white, and then the oxtail is washed with water. net.

  2. Home Cooking Recipe: Preparation of accessories, white radish cut into pieces of about 1-2 cm; carrot cut hob; small onion cut into sections, ginger and garlic slices; shiitake mushrooms to simmer water, remove and use.

    Preparation of accessories, white radish cut into pieces of about 1-2 cm; carrot cut hob; small onion cut into sections, ginger and garlic slices; shiitake mushrooms to simmer water, remove and use.

  3. Home Cooking Recipe: The oxtail is boiled in water, adding salt and cooking wine. Boil the fire and remove the floating foam until there is no floating foam. Then remove it and wash it with water.

    The oxtail is boiled in water, adding salt and cooking wine. Boil the fire and remove the floating foam until there is no floating foam. Then remove it and wash it with water.

  4. Home Cooking Recipe: Add the oxtail to the stockpot, add the onion, ginger, garlic, and star anise. Add the water, boil over the fire, and then cook over low heat for 3-4 hours.

    Add the oxtail to the stockpot, add the onion, ginger, garlic, and star anise. Add the water, boil over the fire, and then cook over low heat for 3-4 hours.

  5. Home Cooking Recipe: After cooking the oxtail for 4 hours, treat the white radish, carrots and mushrooms in accordance with Step 2. Put them in the pot and continue to cook for 1 hour, then add the clams and the fans. Season with salt.

    After cooking the oxtail for 4 hours, treat the white radish, carrots and mushrooms in accordance with Step 2. Put them in the pot and continue to cook for 1 hour, then add the clams and the fans. Season with salt.

  6. Wait until the fans turn soft and turn off the fire, then add the parsley to taste and finish.

Tips:

1. The amount of oxtail should be sufficient, otherwise the soup taste is not strong. Of course, if you like the radish and spicy taste, the oxtail can be added less. 2, the blood in the oxtail is more than other meats, must be enough time, otherwise the water should try to pull out the floating foam, so as not to affect the soup color and taste. 3, can also add yellow wine when drowning, thicker than cooking wine. 4, when the soup is first added to the cold water, can better put the taste from the ingredients, and then add water must be heated. 5, fans do not stew too bad, the soup pot from the fire and temperature, you can reheat the fans. 6. I am a supporter of iodized salt. This era of chaotic iodine supplementation, especially in Dalian, should be preceded by salt to evaporate excess iodine.


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