♪ Flower bean poaching bouquet soup ♪
By VicentaLakin
It's hard to feel summer coming, but Guangzhou is cool as autumn, and weather forecasts say there's a lot of precipitation in the holidays. All right, perfect excursion is aborted! It's a long way from here. It's my home with a high-visibility soup. All sweets taste like pork and figs. The flowers are especially delicious after the soup, and the entrances are ready, and some tea is added to the soup. It's sweet and delicious。
Recipe Recommendations
Steps for ♪ Flower bean poaching bouquet soup ♪
1
Flower beans are immersed in water for at least two hours。
2
The ribs and pigtails were washed clean and the blood water washed out。
3
Prepare a pot of cold water to boil with meat, ginger and wine, leaving behind dross and foam。
4
The meat is extracted from the water and the water is washed slightly。
5
The soup pot is prepared for the proper amount of water, with meat and ginger。
6
The fire boils, boils, boils for 40 minutes, and then boils for another 40 minutes, with fresh flowers, figs and mountain medicine。
7
Just put some salt before you go out。♪ Flower bean poaching bouquet soup ♪ Make Tips
1. You can soak a larger batch of beans at once like I do, store them in a freezer bag, and just take out a portion when you need them; it is quite convenient.
2. Blanching helps remove the gamey smell of the meat. When blanching, be sure to skim off the foam and scum from the top so that the soup won't turn out cloudy.
3. I use dried Chinese yam, but fresh ones can be used as well.
4. Add enough water for the soup at the start; it is best not to add water halfway through. If you really must add water, make sure it is boiling water, but this will still affect the taste.
5. Wrap a layer of aluminum foil around the soup pot lid to seal in the fresh flavor of the soup so it doesn't escape during boiling.