這道經典的蘿蔔玉米排骨湯，連外國人都想學！原來這樣煮超好喝！自然鮮甜好滋味！
住在海外的朋友，如果當地的白蘿蔔皮比較老比較厚，建議要先用鹽醃漬過，去除苦澀味之後，擠乾水分再放入湯裡一起熬煮，避免煮出蘿蔔的苦味。
If you are not in Taiwan, the skin of white radishes you buy might be thicker. You can pickle the white radishes with salt to remove the bitterness. Before you cook them in the soup, squeeze the water first. The bitterness will flow away with the water and not to cook in the soup.
★喜歡我創作的料理影片嗎？不要忘了訂閱我的頻道喔～
https://www.youtube.com/channel/UCcb9uxCoIgw7RQjQnlgd0Xw
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住在海外的朋友，如果當地的白蘿蔔皮比較老比較厚，建議要先用鹽醃漬過，去除苦澀味之後，擠乾水分再放入湯裡一起熬煮，避免煮出蘿蔔的苦味。
If you are not in Taiwan, the skin of white radishes you buy might be thicker. You can pickle the white radishes with salt to remove the bitterness. Before you cook them in the soup, squeeze the water first. The bitterness will flow away with the water and not to cook in the soup.
★喜歡我創作的料理影片嗎？不要忘了訂閱我的頻道喔～
https://www.youtube.com/channel/UCcb9uxCoIgw7RQjQnlgd0Xw
追蹤我的FACEBOOK: https://www.facebook.com/rosalinakitchen/
