白萝卜菜花排骨豆腐汤 White Carrot Cauliflower Pork Rib Tofu Soup

白萝卜菜花排骨豆腐汤

白萝卜菜花排骨豆腐汤

{材料} 白萝卜1条（洗净去皮，切大块状）， 菜花（切朵状，洗净和用热水川烫备用），排骨（洗净，用加了料酒的沸水川烫1分钟备用）， 豆腐（切块状），红枣，枸杞，香菜叶（洗净，泡盐水备用）

{调味料} 盐适量

{做法}

1. 将一大锅清水煮沸后，加入排骨，白萝卜，菜花，豆腐和红枣以中火煮上45分钟后才加入枸杞再煮上30分钟。

2. 最后，调入盐适量即可关火。

White Carrot Cauliflower Pork Rib Tofu Soup

{Ingredients} White carrot x 1 ( wash and peel off skin, cut into pieces), cauliflower (cut into florets, wash and blanch over boiling water, set aside), pork rib (wash, blanch over boiling water that add with some Shaoxing wine for 1 min), tofu( cut into pieces), red dates, wolfberries, cilantro (wash, soked in salted water.)

{Seasonings} Salt in right amount.

{Method}

1. Bring a big pot of water to boil, add in pork rib, white carrot, cauliflower, tofu and red dates and cook at medium heat for 45 mins only add in wolfberries to continue cook for another 30 mins under low heat.

2. Lastly, season with salt and serve hot.

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