January and February is the season of the radish and carrot. Carrot and radish benefit our health a lot. The Frozen Carrot Slice can make our skin more beautiful. The radishes are of high therapeutic value for their superb treatment of many diseases. Now, I show you one recipe of radishes and carrots. It takes at least an hour and a half to brew this soup, but this Radish and Carrot Soup is definitely worth the wait! A classic Cantonese-style soup.
1 hour 30 mins
1 hour 45 mins
1 medium sized Chicken bone (whole chicken)/2 small Chicken bone (whole chicken) OR 400g of Pork ribs
2 large Carrot (roughly cut up)
1 Radish (roughly cut up)
6-8 Red Dates
6 dried Oysters
4 cups of Water (you might a little more than this as the soup will dry up as it boils)
Prep work for this soup is relatively straightforward and simple - just have the carrots and radish roughly cut up and the fat trimmed off the chicken bone(s) or pork ribs.
While you are doing these, set a pot of water (all 4 cups) to boil.
Soak the red dates and dried oysters for about a minute.
When the water has come to a boil, throw in the chicken bones/pork ribs, New Crop Frozen Carrot, radish, red dates and dried oysters. Bring the fire down a little and let the soup simmer. It will simmer for the next hour and a half to 2 hours, do take note to check on it periodically to ensure that it does not dry up (add water a bowl-full at a time if it has dried up considerably), and prior to serving, taste and add a pinch of salt if necessary.