Chinese Food
Beef leg bone, wolfberry and radish soup (pressure cooker version)
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In my opinion, cooking beef leg soup in a pressure cooker will produce more oil. The soup will be thicker, whiter and more delicious. Moreover, it is not easy to stew bone soup for a long time. After cooking for a long time, it will destroy the protein in the bone. -
Cooking ingredients
Cooking Steps
Step1:First of all, we have all the ingredients read
Step2:Peel and wash ginger and cut into thin slice
Step3:Rinse the leg bone slightl
Step4:Boil some water in the po
Step5:Put in half of ginger slices after boiling. Add some cooking win
Step6:Lower the cal
Step7:Boil over high heat for 7.8 minute
Step8:Take it out. Rinse it with running wate
Step9:Put in the pressure cooke
Step10:Add drinking wate
Step11:I added a half of the po
Step12:Add the remaining ginger slices and a little cooking win
Step13:Cover the autoclave. Cook over high hea
Step14:Wait for the air valve of the pressure cooker to rise, turn to low heat and cook for 30 minute
Step15:During this period, we'll deal with radishes. Peel and wash them, then cut them into hobs
Step16:Wash wolfberry a littl
Step17:The cilantro is picked, washed and choppe
Step18:In 30 minutes. Add the radis
Step19:Add wolfberr
Step20:Add a little white vinega
Step21:Stir a little. Turn the heat to a low temperature after boiling. Keep cooking for 20 minutes
Step22:You can find a suitable lid to cover i
Step23:If you are afraid that the soup will overflow, you can leave a little gap
Step24:Time's up. Add a spoonful of salt
Step25:Add coriander. You ca
Step26:Loadin
Step27:Finished product drawin
Cooking tips:When stewing bone soup, add a few drops of white vinegar. Because vinegar can dissolve the calcium and phosphorus in the bone into the soup. At the same time, do not add salt too early. Because salt can make the water in the meat run out quickly. It will speed up the coagulation of protein and affect the taste of the soup. There are skills in making delicious dishes.
