The practice of radish soup daquan cooking method of radish soup

Ingredients: white radish 1 root (about 400g), 2-4 scallops, 5 bowls of stock. Seasoning: aged wine, salt and sugar.

Practice: Wash, peel, cut into pieces or make meatballs. Soak scallops in water the night before, wash them the next morning and tear them open by hand. Add stock, white radish and scallop into the pot, bring to a boil with high fire, then simmer for 20 minutes, season with old wine and sugar, and cook for another 20 minutes.

2. Exercise 2

Ingredients: white radish 150g, carrot 30g, chicken bone 80g, 2 slices of ginger, a little coriander, a little salt, a little rock sugar and a little pepper.

Practice: white radish and carrot are peeled and cut into pieces for use. Blanch chicken bones in boiling water for 3 minutes, remove and wash. Put chicken bones, radish, carrot and ginger slices into the inner pot, add 1 glass of water to the outer pot, cook until jumping, stew for 10 minute, then add all seasonings and coriander.

3. Exercise 3

Ingredients: white radish100g, dried seaweed, 500g clear soup. Seasoning: salt, monosodium glutamate, Shaoxing wine and chopped green onion.

Practice: Wash dried seaweed; Wash radish, peel it and cut it into filaments for later use. Pour 1 tbsp oil into a wok, add chopped green onion and stir-fry until fragrant, then add Shaoxing wine and clear soup, and put shredded radish and dried seaweed into the wok at the same time until the soup is boiled and shredded radish is cooked. Then add monosodium glutamate and salt to taste and skim off the floating foam.