Radish can "move qi" in Chinese medicine, because a large number of B vitamins in radish can promote gastrointestinal peristalsis, which means eating more radish can help "ventilate" and help the discharge of waste in the body. The climate in autumn is dry, so it is a good choice to eat more radishes to recuperate your body. Sharing a soup made of radish, using a skill of "fried noodles" in the cooking method, is generally suitable for making light soup, which can not only increase the milky white of tempting appetite, but also have the wheat flavor of fried noodles and the thick soup head, making the soup taste better. This radish and shredded pork soup is often cooked in my family and my son likes it very much. Although it costs only a few dollars, it is as delicious as crucian carp soup. Cooking is simple and fast, and three meals a day can play a very good role.

Radish shredded pork soup

Prepare ingredients: white radish, tenderloin, flour, ginger, shallots, salt, pepper, chicken essence, cooking wine and soy sauce.

Step 1: Wash half a radish and cut it into filaments. Sliced tenderloin 100g, add 1 tablespoon cooking wine, 1 tablespoon soy sauce, half a spoonful of oil, half a spoonful of dry starch, a small amount of Jiang Mo, chopped green onion and salt, and marinate for 5 minutes. About 50 grams of flour can be used.

Step 2: put a little oil in the pot, heat it to 50% heat, pour the flour into the pot, turn on the smallest fire and keep stirring until the flour turns yellow and smells good.

Step 3: Quickly add a large bowl of hot water to the pot, turn to high heat and bring to a boil, then pour in shredded radish and cook for 1 min.

Step 4: Pour the marinated tenderloin into the pot, quickly open it with a shovel, cook for 2 minutes on high fire until it is cooked thoroughly, add a proper amount of salt, a spoonful of pepper and chicken essence to taste, and stir well to serve. Such delicious radish soup is better than fish soup and broth.

-Lao Jing said-

The key to this soup is "fried noodles", which seems simple, but practice makes perfect. Noodles are lightly fried, and the flavor is not enough. When fried, they are burnt and bitter. It is best to pour a bowl of hot water immediately when they are brown and fragrant. At this time, the noodle soup is the most fragrant, and it takes many times of actual cooking to master it.