Tonguilla cornbone soup
By VicentaLakin
First time making soup, it tastes good。
Recipe Recommendations
- small row 3 branches
- banggu 1 vial
- winter melon 250 grams
- carrots 150 grams
- lotus root 100 grams
- corn one
- wolfberry 1 scoop
- red dates of 3
- salt appropriate amount
- pepper appropriate amount
- ginger appropriate amount
Steps for Tonguilla cornbone soup
1
Corn, carrots, cucumber cut, sliced, spare。
2
Bones are then watered, and water, ginger chips, turquoises, red dates are placed in high-pressure pans, and then boiled for about 20-25 minutes. It is then put into winter melons, pickles, carrots, corn, and a small fire continues to stew for 20 minutes. When you're out, put salt and pepper。
3
Out of the pot. And because I put forth the twigs and the red dates, the colours were heavy, not the red dates, and the soup would be white。