Mushroom and soybean chicken feet soup
By MayaKilback
This was soup cooked at home at noon the day before I went to my mother's house. My husband had something to do in the morning, so I didn't have time to go shopping, so I took out the chicken feet in the refrigerator. The soybeans were originally made from soy milk, but I didn't feel happy after sleeping in the morning. I simply poured them into the pot with mushrooms, and made a pot of soup, and even burned a fan. I barely cooked a lunch. Fortunately, my family was not picky about food, which gave me the opportunity to be lazy!
Recipe Recommendations
- chicken feet appropriate amount
- dried mushrooms appropriate amount
- soybean appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- liquor appropriate amount
- water appropriate amount
- salty and fresh
- pot
- an hour
- simple
Steps for Mushroom and soybean chicken feet soup
1
Wash the chicken feet, cut off the nails, and then put them in two pieces.
2
Soak in water for a period of time to soak away the blood.
3
Soak mushrooms in warm water and grow well.
4
After washing, squeeze out the water and make a cross knife on it for easy taste.
5
Pour the processed chicken feet, mushrooms, and soybeans into a casserole, and add the onions and ginger.
6
Pour in the right amount of cold water and add a few drops of white wine.
7
Cover and simmer until all ingredients are cooked for about 60 minutes.
8
After the soup is stewed, season with some salt and chicken essence.Mushroom and soybean chicken feet soup Make Tips
1. If the soybeans are not soaked thoroughly, they should be cooked for a while in advance; otherwise, the chicken feet will be done before the soybeans are cooked.
2. The white liquor can also be added after the soup boils; skim off the scum after the soup boils, though there is very little of it.