青白萝卜蚝豉汤 Green & White Radish Soup with Dried Oyster

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

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Green & White Radish Soup with Dried Oyster 青白萝卜蚝豉汤

Recipe by Nanyang Kitchen 南洋小厨Course: SoupsCuisine: Chinese

Servings

6

servings

Cooking time

3

hours 

The 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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