Dried white radish tastes very thin, but it tastes a little astringent. My children don't like it very much, so they stew it with ribs, which is particularly balanced in nutrition. In this way, even fruit juice can't be discarded more and more. Pork ribs taste unique and smooth after cooking, and the radish becomes soft, so it doesn't taste so astringent. The plain taste will not make us feel greasy, and we don't have to worry about getting fat. Radish can drain oil and is a good thing to lose weight. And if you eat too much, you won't be easily affected by qi. Even if you do it again, you won't be afraid. The nutrients are already enough. The production method is also very simple. If you are interested, you can try to produce nutrition for the whole family!

White radish sparerib soup food: ribs 13, a radish, ginger, black pepper, salt and shallots. Practice: 1. Get everything you need ready. Scrape off the outer skin of the radish first, then clean it up and cut it into small pieces. Ginger must be flattened. 2. Prepare cold water in the pot, then add the ribs, and then add the ginger slices and salt. After boiling, foam will appear on the surface and must be scraped out and thrown away. Then take out the ribs, rinse them, and drain them. 3. Add oil to the pot. After boiling, add ginger and onion and fry. 4. Add the ribs and stir-fry until fragrant. The appearance of fried ribs is a little close to that of coke. At this time, add boiling water, and then put the radish into the pot. 5, cover the lid, first boil with red water, and then simmer for 40 minutes. Finally, add black pepper and salt, mix well and serve.

Tip: ribs must be soaked in water. How can we get rid of their blood? Can't stew directly. If someone in the family is seriously constipated, be sure to give him white radish, which can be reasonably relieved. However, if you can't accept the taste of radish, you can also make bone soup like me. Nutritional collocation not only enriches the nutritional components, but also improves the taste. Not too much seasoning, but also because we want to keep a plain taste, which is not good because the taste of seasoning blocks the aroma of food itself.