Radish pork rib soup is a very common home-cooked dish, although the method is simple, but it is a delicious soup, rich in nutrition. Especially with winter just around the corner, it is also the best season to eat white radish. Eat radish in winter and eat ginger in summer, the white radish after the frost will become more and more delicious, and in the future, I will also change the radish to do it, let's explore more collocation skills and more professional practices.
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There are many ways to make radish pork rib soup, the methods of handling ingredients are also various, today I share is the Old Fire Soup of Guangdong Home-cooked Methods, if you feel that you are not as delicious as the restaurant, then look down, maybe you have something to gain.
【Ingredients】: 700 grams of ribs, 2 radish (about 900 grams).
【Ingredients】: 1 1/2 tbsp shrimp skin, 1/2 ginger.
【Seasoning】: Pepper, salt, rock sugar.
【Preparation】:
1, when the ribs are bought, the stall owner is asked to chop into small pieces, and it takes effort and knife to chop themselves. The length of the ribs depends on your preference.
2, chop the ribs first with water to clean several times, the surface of the ribs dirty things and surface blood and water to clean, you can also wash off a lot of broken bones and broken meat produced when chopping.
3, after cleaning and then soak in water for more than 2 hours, if there is time, the longer the soaking time, the better, and in the process of soaking, it is best to change the water several times.
4. Finally, rinse with flowing water several times and then control the water for later use. The cleaner the ribs are cleaned and the longer they are soaked, the clearer the soup will come out.
5, white radish to peel, it is best to peel deeper when peeling, so that you can peel off the fascia under the radish skin, so that the taste of the radish is good. The radish stewed after the white radish is peeled will not have the bitter and spicy taste of the radish.
6, radish peeled after cutting in half and then cut in half, and then cut the hob pieces, or cut into their favorite shape and size, but the size of the radish we cut out, and the time we boiled to be related, the white radish cut small, cut thin, then cooked quickly, cooked for a long time will become soft, so the size of the white radish should be determined according to their favorite taste and the time of stewing.
7, the shrimp skin looks very clean, but it must be washed, it can be said that the shrimp skin bought is clean, when washing, there will be a little fine white sand at the bottom of the water, so at least 2-3 times to wash.
8, after the shrimp skin is cleaned, put it in the pot to dry, so that the aroma of the shrimp skin can be stimulated.
9: Sauté the shrimp skin over low heat until it is slightly red and can be poured out and set aside.
10: Wash the ginger and use a knife to scatter and set aside.
【Cooking Method】:
1, casserole sit in water, the amount of water can be as much as possible, and then down to soak the water ribs, and then turn on the fire. Why should we try to use as much water as possible? This is because the whole boiling time is very long, the amount of water will be consumed to a certain extent, and there will be loss when we want to froth, so we must take these two factors into account. The most taboo thing about soup is to make water in the middle, which will directly affect the quality of the soup.
2, after the water boils, there will be a lot of blood foam, today our soup will not pour out the original soup, in our here is an old saying that says: "the first soup, two water", so there is no blanching of this link, I cleaned the ribs very clean, also soaked for a long time of water, relatively speaking, the ribs have been very clean, as long as the foam appears we will be beaten off in time, until there is no foam appearing. In fact, the foam is concentrated during the time when the water is boiling, and as long as it is skimmed clean, it will basically not be there.
3, come to see, after skimming the foam, the soup body is very clear, so that we keep the original soup, nutrition and delicious taste are not wasted at all.
4, after skimming the foam clean, we can pour the shrimp skin into it, the purpose of adding shrimp skin is to play a role in freshening and increasing flavor.
5: Add 3g pepper to remove fishy flavor. In fact, the correct use of pepper is to add it before the soup comes out of the pot, and the pepper will evaporate after a long time of stewing. I'm going to add pepper now to get rid of the flesh.
6, add 50 grams of rice wine to increase the fragrance, no yellow wine on the use of flower carving wine or cooking wine can be, do not worry about adding so much yellow wine, into the dish will not leave any wine taste, in a long period of stewing, alcohol will turn into gas with a fishy smell to travel to space, will not leave a trace.
7, the scattered ginger is also added, ginger can also play a fishy and fragrant.
8: Bring the water to a boil over high heat and reduce the heat, then cover and cook for 60 minutes, if there is enough time, you can cook for 90 minutes.
9: After an hour, pour the cut white radish into the pot, then change the heat to bring the water to a boil, change the water to a low heat after boiling, and then cover and continue to simmer for 30 minutes.
10, the general radish pot for 30 minutes can achieve cotton without rot, and also with a little crisp taste. At this time, the ribs are also soft and rotten, and then a simple seasoning can be carried out.
11, add the right amount of salt to enhance the taste, when adding salt, if you are not sure, you can add 2 times, first add less, and then taste, how much difference and then how much to make up.
12, add 2 grains of monocrystalline rock sugar to taste fresh, not too much, there are 2 grains is enough.
13, pick out the ginger pieces do not.
14, seasonings are just these 2 things, add others are superfluous, and then cook for 1 minute to make the seasonings and ingredients more integrated. There will be a little oil on the surface of the soup, which is the ribs spilling out, if you don't like the grease, you can use a spoon to skim off.
15, fresh, fragrant, sweet and delicious taste can finally come out after time of quenching.
1, if you must blanch the ribs in water, it is also to be boiled under the pot with cold water, after the boiling water out of the pot can not be rinsed with cold water, to use hot water to rinse, when the casserole should use boiling water.
2, if you want to stew this soup white, it is also very easy, first boil the ribs in cold water and rinse with hot water. Add a little oil to a hot pan, pour the ribs into the pan and fry them, frying the ribs on both sides until a little golden brown. Add water to the casserole pot to boil, fry the ribs to boil the underwater pot, cook the soup to white on high heat and change it to a low heat, the soup is white, it's as simple as that.
3, the soup should be eaten hot, or there will be no slight fishy taste, from the shrimp skin fishy smell.
4, you can make a saucer, used to dip the white radish.
Our current ribs here have slowly risen from 17 yuan to 22 yuan a catty, radishes have risen from more than 1 piece to 3 yuan a catty now, and if they can go up, they have to reduce the amount of vegetables a little. If you don't go to buy vegetables, you can't experience going to the market to hear this price increase, that also increases prices, this complicated mood is always unhappy.
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