加入青萝卜熬煮的白萝卜老火汤，双剑合璧， 丰富了此汤的营养价值
分量：5-6人份
需时：2-3小时
材料A：
青萝卜 – 450克 (1条）
白萝卜 – 800克 (3条）
猪尾骨 – 500克
去籽红枣 – 7粒
蚝豉 – 6粒 (中型的）
水 – 3500毫升
材料B：
葱花 – 少许
盐 – 1茶匙 (调至自己喜好）
准备功夫：
1. 将猪尾骨洗净，川烫，沥干
2. 把青白萝卜刮皮切块
煮法：
1. 煮沸3500毫升水
2. 下汤料，盖好中小火熬2个小时
3. 下盐调味， 熄火，上碗，洒上葱花 ， 完成
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Green & White Radish Soup with Dried Oyster 青白萝卜蚝豉汤
Course: SoupsCuisine: ChineseServings
6
servingsCooking time
3
hoursThe green and white radish complements one another in this nourishing soup
Ingredients
- Ingredients (Set A):
450g green radish
800g white radish
500g porktail bone (blanch & rinse it)
7 red dates (deseeded)
6 dried oyster (mid size)
3500ml water
- Ingredients (Set B):
Minced scallion
1 tsp salt (to your own preference)
Instructions
- Preparations:
- Wash porktail bone, blanch & rinse it
- Wash green and white radish, remove skin, cut it
- Steps:
- Boil 3500ml of water
- Add in all ingredients except salt, cover the pot and boil it with medium-low heat for 2 hours
- Add in salt, turn off the gas, dress with scallion, it’s done!
Recipe Video
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