Moisture is most afraid of drinking "this soup", simply boil it, the moisture is gone, and it is a pity that you don't know how to eat

【How to make white radish konjac barley soup】

Ingredients preparation: prepare white radish (white radish does not cost a penny, they are all grown at home, there is no hollow after the white radish is cut, such white radish is particularly watery, and the sweetness is higher), prepare half a piece of konjac tofu (remember to buy it back and soak it in cold water), prepare a full barley, a coriander, a little salt and pepper, and enough water.

Cooking difficulty: The white radish needs to be peeled, the konjac slices need to be blanched, and the barley needs to be soaked in cold water to master the order of simmering the soup.

1: Wash off the surface soil with clean water, peel off the skin with a knife, cut into a number of small pieces for later use, soak the barley in cold water, and absorb all the water in the cold water to save the time of boiling the barley, which is easier to flower.

2: Cut the konjac into long strips, the konjac needs to be soaked in salted water to remove the peculiar smell of the konjac, control the moisture and set aside, prepare the above ingredients, and start cooking this white radish konjac barley soup.

3: Bring to a boil in a saucepan with an appropriate amount of water, add a few drops of cooking oil, add barley and konjac cubes respectively, cover the pot and cook for about a few minutes.

4: Finally, add white radish pieces, wait for the radish to cook until transparent, add salt and boil, finally add some coriander, remove from the pot, this super strong dampness soup is ready, suitable for eating after spring.