White radish stew can be made by everyone, but some people stew white radish yellow and opaque, and some stew it with an odor. This smell is unique to white radish, and people who don't like this smell are also called "bad smell". Although the white radish stew is simple, it still needs to master some skills to make the fresh radish in the soup sweet and transparent. Stew white radish, don't put it in the pot directly, add 1 step 1 material, radish tastes sweet, transparent and odorless.
Stewed radish 1 step.
When many people stew soup with white radish, it is actually wrong to throw it directly into the soup, because when the white radish tissue is broken or cooked, it will release substances containing myrosinase, which will act on glucosinolates and form odor substances such as isothiocyanates. At the same time, white radish also contains mustard oil, which is spicy, so white radish can't be stewed directly. Adding 1 step is bleaching.
The knowledgeable chef in the hotel always blanchs the radish before stewing it, so the radish made by the hotel is sweet, transparent, beautiful and delicious. Blanching can effectively remove the odor and spicy taste of white radish, and the stewed radish is crystal clear and beautiful in color, so blanching is needed.
Add 1 material.
When stewing soup at home, fresh white radish is obviously bitter, which is caused by excessive nitrogen fertilizer and insufficient phosphorus and potassium fertilizer during the growth of white radish. There are more alkaloids in white radish, and white radish will be bitter. I don't know if it will be bitter before eating white radish, but I can't help it when I eat it, so I need to add 1 when stewing white radish, which is 65438+.
Many people will ask, adding rock sugar soup is not sweet, so rock sugar can't be misplaced, only less can't be more, and it is not sweet without soup. White radish absorbs a small amount of sugar from rock candy, which makes people feel that this is the sweetness of white radish itself. Put too much, it will only be counterproductive. Therefore, you should master the amount of rock sugar, and generally put 2 ~ 3 pieces of soup in a pot at home.
These are the skills of stewing white radish. No matter what soup is stewed with white radish, this 1 step 1 material will do. The stewed white radish is fresh, sweet and transparent, and has no peculiar smell. Let's stew a bowl of pork ribs and radish soup.
Stewed sparerib soup with white radish
Step 1: Prepare the ingredients.
Ingredients: white radish, ribs.
Accessories: ginger.
Seasoning: salt, chicken essence and white pepper.
Step 2: Start production.
1. Clean the ribs and soak them in water 1 hour, which can make the residual blood in the meat come out and reduce the fishy smell.
2. Wash, peel and cut the white radish. The size can be determined according to your own preferences. It is suggested to cut the stewed radish into large pieces, then put it in a pot for blanching, and determine the blanching time according to the size of the radish pieces, and then take it out for a shower.
3. Heat the oil in the pot, add ginger slices and stir-fry until fragrant, then soak the ribs, stir-fry the drained ribs in the pot until slightly burnt, add enough water to make soup, and turn to low heat for stewing. After fresh ribs are soaked in bloodletting water, they can be directly decocted without blanching.
If there is a soup casserole or other cooking utensils at home, it is best to pour the soup into the casserole and stew it slowly, so that the stewed soup is tender and delicious.
5. Stew the soup 1 hour, then put the blanched white radish into the soup and continue stewing for about 30 minutes. When the soup is cooked, add salt, chicken essence and white pepper.