Corn, radish and fan bone soup
Overview
Eat radish in winter and ginger in summer! , radish is known as small ginseng, which is especially suitable for nourishing in winter. Cooking a pot of soup is nutritious and warming. The soup is cooked like this every three days. It is refreshing and not greasy. The whole family loves to drink it.
Tags
Ingredients
Steps
-
Soak the fan bones in clean water until they turn white, then add cold water to the pot, stir-fry over low heat slowly, and let the blood in the bones be slowly forced out to form foam.
-
Then cut the green onions into small pieces and pat the garlic. Wash the cordyceps flowers and set aside.
-
Take out the blanched fan bones and rinse them with clean water. Pour out the soup in the pot, add water again, add the fan bones, and the prepared onions, ginger, garlic and peppers. Cover the pot, bring to a boil over high heat, remove the foam on the surface, and then reduce the heat to medium to low.
-
Peel the fresh corn and cut it into small pieces. Use a planer to remove the outer skin of the radish and cut it into small pieces.
-
When the bone broth is simmering until it turns slightly white, about half an hour, you can open the lid.
-
Add the corn and radish pieces, continue to simmer until the corn and radish are cooked, add an appropriate amount of salt to adjust the soup flavor, and it is ready to serve.
