Chinese Food
Corn, radish and scallop soup
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Eat radish in winter and ginger in summer. Radish is known as little ginseng. It's especially suitable for nourishing in winter. Boil a pot of soup. It's nutritious and warm. Three days and two ends of such a soup. Fresh and not greasy. Family love to drink.
Cooking ingredients
Cooking Steps
Step1:Put the scallop into the water and soak it until it turns white. Then put the cold water into the pot. Stir fry slowly with low heat. Let the blood in the bone be forced out slowly. Form the foam.
Step2:Cut the onion into small pieces and pat the garlic. Wash the Cordyceps flowers.
Step3:Take out the blanched scallops and wash them with water. Pour out the soup in the pot. Add water again. Put in the scallops and prepared scallion, ginger, garlic and pepper. Cover the pot and boil it over high heat. Remove the froth from the surface. Turn the pot over medium low heat.
Step4:The fresh corn is peeled and cut into small pieces. The radish is also peeled with a planer and cut into small pieces.
Step5:When the bone soup is a little white, about half an hour, you can open the lid.
Step6:Then put in the corn and radish pieces. Continue to stew until the corn and radish are well cooked. Add some salt to make the soup taste good. Then you can get out of the pot.
Step7:Finished product
Step8:Finished product
Step9:Finished product
Cooking tips:1. The soup should be fresh and good to drink. It is suggested that you bubble first and then blanch. In this way, the soup is not greasy. It is refreshing to drink. The method of stewing is especially suitable for those who like to drink soup. It can not only relieve the discomfort caused by drying, but also can not catch fire. 2. Don't put too many spices, so as not to cover the original fragrance and sweetness of the soup. 3. Like to eat oil a little bit of small partners can save this step of blanching. There are skills in making delicious dishes.
